Sugar-Free Blueberry Cake
Soft, golden and bursting with blueberries in every slice — all the cake, none of the sugar
This sugar-free blueberry cake is soft, moist and golden on top, with juicy blueberries bursting through every slice — just like the photo. No sugar, no flour, and no one will ever guess.
Estimated per slice: 190 calories, 5g protein and 8g net carbs. Ready in about 55 minutes.
Bake: 40 min
Why you'll love this blueberry cake
- Completely sugar-free — sweetened without a drop of sugar
- Soft, moist crumb with a golden, jammy top
- Blueberries in every bite, not sunk to the bottom
- Just 8g net carbs per slice with almond flour
- One bowl batter — ready for the oven in 15 minutes
- Perfect warm, cold, or toasted the next day
Health notes
- Sugar-free sweetener: Granulated monk fruit or erythritol measures like sugar, with no spike.
- Almond & coconut flour: Low-carb crumb with healthy fats and fibre.
- Blueberries: Antioxidant-rich and naturally sweet — a little goes a long way.
- Greek yogurt: Keeps the crumb moist without extra oil.
- Estimated macros: No nutrition card came with this one, so values are estimated and kept consistent throughout.
Key element — flour the berries, save some for the top
Toss the blueberries in a teaspoon of almond flour before folding them in, and scatter a handful over the batter instead of mixing them all through. That's how you get berries suspended through the slice AND that burst, jammy top in the photo — not a purple layer sunk at the bottom.
Diabetic-Friendly
Sugar-Free Blueberry Cake
Servings
9
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- Prep15 min
- Total15 min
- Servings9 slices
- Calories190 kcal
Ingredients
Instructions
- Heat and prep. Heat the oven to 350°F. Line an 8×8-inch pan with parchment, leaving an overhang to lift the cake out.
- Mix the dry. Whisk the almond flour, coconut flour, baking powder and salt together in a large bowl.
- Mix the wet. In a second bowl, whisk the eggs and sweetener until pale, then whisk in the melted butter, yogurt, milk, vanilla and lemon zest.
- Combine. Fold the wet into the dry until just combined. Rest the batter for 3 minutes — coconut flour drinks up liquid and thickens it.
- Add the berries. Toss 1 cup of the blueberries in the extra teaspoon of almond flour and fold them through. Spread the batter in the pan and scatter the remaining ½ cup over the top.
- Bake and cool. Bake 35–40 minutes until deep golden on top and a toothpick comes out clean (ignore blueberry juice). Cool in the pan for 15 minutes, then lift out, slice into 9, and serve.
Notes & Tips
- Flour the berries and save some for the top — that's the photo finish.
- Room-temperature eggs whip up lighter and stop the butter seizing.
- Don't overbake almond-flour cakes; pull when the centre just sets.
- Cool before slicing, or the warm cake crumbles.
- If the top browns fast, tent loosely with foil for the last 10 minutes.
Variations & serving ideas
- Frozen berries: Use frozen blueberries straight from the freezer — don't thaw, and add 5 minutes to the bake.
- Other berries: Raspberries or diced strawberries work the same way.
- Dairy-free: Swap butter for coconut oil and yogurt for coconut yogurt.
- Lemon drizzle: Whisk powdered sweetener with lemon juice and drizzle over the cooled cake.
- Lemon blueberry: Double the lemon zest and add a lemon-sweetener drizzle over the cooled cake.
- Raspberry: Swap blueberries for raspberries — a little tarter, same method.
- Crumb top: Scatter ¼ cup almond flour rubbed with 1 Tbsp butter and 1 Tbsp sweetener over the top before baking.
- Muffins: Divide into 12 muffin cups and bake 22–25 minutes.
Storage
- Room temperature: Up to 2 days (Covered; best on day one)
- Refrigerator: Up to 5 days (Airtight container; warm slices gently before serving)
- Freezer: Up to 3 months (Wrap slices individually; thaw at room temperature)
Nutrition Facts
Per serving · recipe makes 9 slices
| Nutrient | Amount per serving |
|---|---|
| Calories | 190 kcal |
| Total fat | 15 g |
| Sodium | 180 mg |
| Total carbohydrate | 11 g |
| Fibre | 3 g |
| Protein | 5 g |
Nutrition values are approximate and vary with brands and portion sizes.
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