Blueberry Coffee Cake Recipe

Blueberry Coffee Cake made with Truvia

Sweet and tangy blueberry cake pairs perfectly with your morning cup of joe. Made with Truvia Cane Sugar Blend and a touch of lemon zest, this coffee cake is layered with brightness to kickstart your day. This recipe contains 22% fewer calories* and 66% less sugar* than the full-sugar version.

Prep Time: 10 minutes

Cook Time: 50 minutes

Serving size: 1 piece (60g)

Calories: 140 Calories


  • ½ cup unsalted butter, at room temperature

  • 1 tsp of lemon zest, from a washed lemon

  • ½ cup Truvia Cane Sugar Blend

  • 1 egg, at room temperature**

  • 2 cups all-purpose flour

  • 2 tsp baking powder

  • ½ tsp baking soda

  • 1 tsp salt

  • 2 cups fresh blueberries, washed and dried

  • ½ cup buttermilk

  • 1 tsp vanilla extract


  • 1.

    Preheat an oven to 350° F.

  • 2.

    Cream butter, Truvia Cane Sugar Blend, and lemon zest in a mixing bowl for two minutes on low.

  • 3.

    Add egg and vanilla, mixing for one minute on low.

  • 4.

    Place blueberries into a sealable bag and add ¼ cup of flour to bag.

  • 5.

    Shake bag until the blueberries are coated, place aside.

  • 6.

    In a small bowl whisk together remaining flour, baking powder, baking soda, and salt.

  • 7.

    Add half of the flour mixture to the creamed butter, mix on low one minute.

  • 8.

    Add buttermilk and vanilla extract, mix on low for one minute.

  • 9.

    Add the rest of the flour and mix until completely mixed.

  • 10.

    Hand stir floured blueberries into the batter.

  • 11.

    Grease an 8-inch square pan.

  • 12.

    Spread batter into the prepared pan. (Batter will be thick.)

  • 13.

    Bake 45 to 50 minutes.

  • 14.

    Let cool completely, slice into 16 pieces and serve.

  • 15.

    Store leftovers in a sealed container.

*Each serving has 140 calories and 5 grams of sugar per serving, compared to the full-sugar version that has and 180 calories and 15 grams of sugar per serving.

**Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg.

Nutrition Per Serving

Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Cholesterol 30mg
Sodium 270mg
Total Carbohydrate 21g
Dietary Fiber <1g
Total Sugars 5g
Erythritol 3g
Protein 3g
Vitamin D 0% DV
Calcium 4% DV
Iron 4% DV
Potassium 0% DV
Blueberry Coffee Cake is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from It looks great. I'll try it. I use it on bakeries and also on beverages. I'm diabetic type 1 and this is very good to my taste.
Date published: 2019-01-04
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