Low Sugar Healthy Blueberry Cake

Low Sugar Healthy Blueberry Cake

Looking for a delicious *low-sugar dessert* that still satisfies your sweet tooth? This **Blueberry Cake with Crumble Topping** is light, gooey, and packed with flavor—without the sugar overload!Whether you're cutting back on sugar, counting calories, or just want a lighter dessert option, this recipe is your new go-to.

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Prep Time 10

Cook Time 45

Total Time 55

Servings: 8

Course: Dessert

Cuisine: American

Calories: 203

Ingredients Method

Ingredients

Cake Batter

1 whole Egg
⅓ cup 70g Monkfruit sweetener
½ cup 112g Yogurt non fat greek
1 ½ cup 180g all purpose Flour
¾ cup 200g Milk
1 tsp Baking powder
Pinch of salt

Crumble

1- 2 tbsp Butter room temperature
¼ cup 30g all purpose Flour
2 tbsp 30g Brown sugar
2 tbsp 30g White sugar

Fruit

280 grams 1 cup and ¼ frozen blueberries.

Method

Preheat oven to 350°F (175°C) and grease a 9x11 inch baking dish.
In a bowl, whisk the egg and monkfruit sweetener.
Add yogurt and mix until smooth.
Stir in flour, baking powder, and salt.
Pour in milk and mix until batter is smooth.
Pour batter into baking dish, then scatter blueberries over the top.
In a separate bowl, mix crumble ingredients with a fork until crumbly.
Sprinkle crumble over blueberries and batter.
Bake for 45–60 minutes, until the center is set and no longer jiggles.
Let cool for better texture—or enjoy warm and gooey!