Why You’ll Love This Sugar Free Blueberry Coffee Cake Recipe
If you’re looking for a delicious treat that won’t derail your healthy eating goals, you’re going to love this sugar free blueberry coffee cake recipe.
It’s moist, bursting with fresh blueberries, and perfectly sweet without any added sugar. The best part? I can enjoy a slice guilt-free, knowing it fits my healthy lifestyle.
It’s an ideal companion for my morning coffee or an afternoon snack. I appreciate how simple it’s to whip up, making it perfect for busy days.
Trust me, once you try it, you’ll want to make it a regular part of your baking routine!
Ingredients of Sugar Free Blueberry Coffee Cake
When it comes to baking, having the right ingredients is key to whipping up something delicious. For this sugar free blueberry coffee cake, you’ll find that the ingredients aren’t only wholesome but also easy to come by.
Whether you’re a seasoned baker or just dipping your toes into the world of flour and sugar substitutes, gathering these items will set you on the right path to creating a delightful treat. Plus, the smell of fresh blueberries and warm cake wafting through your kitchen? Absolutely unbeatable.
Here’s what you’ll need:
- 2 cups fresh blueberries (or frozen, if that’s what you have)
- 1 ½ cups whole wheat flour (or almond flour for a gluten-free option)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsweetened applesauce (this is your secret weapon for sweetness and moisture)
- ½ cup sugar substitute (like Stevia or erythritol)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk (or any milk you prefer)
Now, let’s talk about a few considerations. First off, fresh blueberries are fantastic, but if you’re in a pinch, frozen ones work just fine too. Just remember to thaw and drain them first to prevent excess moisture in your cake.
Also, consider the sugar substitute you choose; some are sweeter than others, so you might want to adjust the amount based on your taste preferences.
And when it comes to flour, if you’re looking to lighten things up a bit, almond flour is a great option, but it does behave differently than regular flour, so keep that in mind while mixing.
Baking is all about experimenting, so don’t be afraid to make this recipe your own. Happy baking!
How to Make Sugar Free Blueberry Coffee Cake
Making your own Sugar Free Blueberry Coffee Cake is simpler than you might think. First, preheat your oven to 350°F (that’s about 175°C for the metric folks).
While that’s warming up, grab a mixing bowl and toss in 1 ½ cups of whole wheat flour (or almond flour, if you’re keeping it gluten-free), 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Give it a good whisk—let’s say about 30 seconds—until everything is combined. This is where you can feel like a real chef, even if you’ve burned toast before.
Next, in another bowl, combine ½ cup of unsweetened applesauce and ½ cup of your chosen sugar substitute, like Stevia or erythritol. Mix these two together until they’re well blended. Then, crack in 2 large eggs and add 1 teaspoon of vanilla extract. Trust me, the aroma of vanilla alone will make you feel like a baking superstar.
Whisk it all together until it’s smooth, and then pour in ½ cup of unsweetened almond milk (or whatever milk you fancy). Mix that in until everything is just combined. Now, here comes the fun part—gently fold in those 2 cups of fresh blueberries. If you’re using frozen, remember to thaw and drain them first. Nobody likes a soggy cake, right?
Now it’s time to combine the wet and dry ingredients. Slowly add the flour mixture to the blueberry mixture, stirring just until you can’t see any more dry flour. Over-mixing is a no-no; we want that cake to be moist and fluffy, not dense and sad.
Grease a baking pan (an 8×8 inch works perfectly) or line it with parchment paper for easy removal later. Pour the batter into the pan, spreading it evenly. Bake in your preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. The smell wafting through your kitchen will have you feeling like a rock star.
Once it’s ready, let it cool for a bit before slicing. Enjoy your guilt-free slice of heaven with a warm cup of coffee, and maybe a side of smug satisfaction for mastering a sugar-free treat!
Sugar Free Blueberry Coffee Cake Substitutions & Variations
While experimenting with your Sugar Free Blueberry Coffee Cake, you’ll find that substitutions and variations can elevate the dish to new heights.
For instance, swap out the blueberries for raspberries or chopped apples for a different fruity twist. If you’re looking to add texture, consider incorporating chopped nuts like walnuts or pecans.
I often use almond flour instead of all-purpose flour for a gluten-free option, which adds a lovely nutty flavor. And don’t forget about spices—cinnamon or nutmeg can enhance the taste beautifully.
Each tweak brings a unique flair to this delightful cake, making it a fun experience every time!
What to Serve with Sugar Free Blueberry Coffee Cake
Though the Sugar Free Blueberry Coffee Cake is delicious on its own, pairing it with the right accompaniments can elevate your experience.
I love serving it with a dollop of Greek yogurt for creaminess and added protein. A side of fresh fruit, like sliced strawberries or raspberries, adds a revitalizing touch.
If you’re in the mood for something warm, a cup of herbal tea or a light coffee pairs perfectly too. For a little crunch, consider adding some chopped nuts on top.
These combinations not only enhance the flavors but also make for a delightful presentation on your table.
Additional Tips & Notes
To guarantee your Sugar Free Blueberry Coffee Cake turns out perfectly, I recommend paying attention to the quality of your ingredients. Fresh blueberries make a huge difference in flavor, so choose plump, ripe ones.
If you’re using a sugar substitute, check that it’s suitable for baking, as some don’t perform well. Also, don’t skip the cinnamon; it enhances the overall taste.
For a moist cake, avoid overmixing the batter; mix just until combined. Finally, let the cake cool before slicing to ensure neat pieces.
Trust me, these small adjustments can elevate your cake to the next level!