Blue Ribbon Group Almond Blueberry Coffee Cake (Sugar-Free)
Diabetes-Friendly Quick Bread
This Almond Blueberry Coffee Cake (Sugar-Free) recipe is one of the easiest and most delicious quick breads I’ve ever made.
It features – you guessed it – almonds and blueberries. We used sliced almonds and loved the end result. There’s a light crunch when you dig in, creating a delightful texture contrast.
Blueberries abound
The bread portion is tender and filled with blueberries, which hold up well and provide a pop of fruity sweetness in every bite. We used fresh blueberries, but frozen would work well too. The batter is thick and spreadable. Because of this, the blueberries suspend throughout the quick bread and don’t sink down to the bottom, as they do often in other quick bread recipes. Here’s a look at the batter before I added the topping.
How is this recipe sugar-free?
Thanks to the Splenda granulated sugar, this recipe is sugar-free. It bakes fast and gets a beautiful golden brown color. That color comes from tossing sliced almonds in egg white. With the Splenda granulated sweetener added, that combo gives the coffee cake that fantastic, aforementioned texture contrast.
This type of recipe is called a quick bread for a reason, as it’s quick to make. It took me barely an hour from start to finish.
This almond blueberry coffee cake (sugar-free) creation was inspired by this one, from Splenda. I substituted heavy cream for 2%, but either will work. With no sugar, this recipe is diabetes-friendly. It’s ideal for my mother, who has type 2 diabetes, which she controls with her diet. According to my calculations, each serving has about 20 carbs, which makes it a sweet-treat that’s relatively low in carbs, especially compared to ones with sugar.
Upcoming recipe contest
Watch for more sugar-free desserts in the coming months as we experiment more with zero calorie sweeteners. Plus we have a 5 state fair recipe contest in the works with Splenda, so stay-tuned for more details on that this summer.
Cheers,
Cyndi
Almond Blueberry Coffee Cake (Sugar-Free)
2 cups all purpose flour (240 grams)
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup Splenda granulated zero calorie sweetener
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 large eggs
1/2 cup heavy cream or milk of choice
1 1/2 cups fresh or frozen blueberries
Topping:
1 large egg white
3 tablespoons granulated sweetener
3/4 cup sliced almonds
Preheat oven to 350°F. Grease an 8-inch square baking pan. In a bowl, combine flour, baking powder, and salt. In another bowl, beat butter on medium speed until creamy. Slowly add Splenda granulated sweetener, then vanilla extract and almond extract. Beat on medium speed until light and fluffy. Add whole eggs one at a time, beating after each addition. Add half the flour mixture; mix just until smooth. Add cream and remaining flour mixture. Batter will be slightly stiff; do not over mix. Fold in blueberries. Spread batter evenly into prepared pan.
For the topping: whip egg white with a fork or whisk until frothy. Add Splenda sweetener, then almonds and stir to coat. Spoon topping over batter, spreading evenly. Bake until toothpick inserted in center comes out clean, about 40 minutes. Cool on wire rack 10 minutes. Cut into squares. Serves 12.
