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Black Marble

Blueberry Coffee Cake

Sugar Free

"I turned this Pillsbury Sugar Free cake mix into a Blueberry pound cake by adding blueberries. It is a great way to add extra antioxidants into the diet, and it doesn't take long to make & bake."

Blueberry Coffee Cake - Sugar Free

Servings – 12 Prep Time – 15 Minutes Cook Time – 40 Minutes



  • 1 box yellow Cake mix, sugar free, Pillsbury

  • 2 cups blueberries 

  • 1 teaspoon cinnamon

  • 1 container of Greek yogurt, vanilla works great

  • 1 cup water 

Crumble Topping

  • 1 1/2 cups brown sugar substitute

  • 3/4 cup old fashioned oats or quick cooking oats

  • 2 teaspoons ground cinnamon

  • 1/2 cup butter, softened


Preheat Oven to 350 degrees. Grease a 9x13" pan, set aside.

In a small bowl combine oats, brown sugar, ground cinnamon, softened butter. Mix until crumble forms. Set aside.

In a large bowl mix cake mix, yogurt, vanilla, cinnamon and water.

Fold in blueberries, reserving 1/2 cup for top of cake. 

Pour batter into a baking pan, press in reserved berries and place cinnamon crumble mixture throughout the top of cake.

Bake for 35-40 minutes. Cake is done when toothpick test comes out clean. 


Calories 370 / Total Fat 19g / Saturated Fat 10g / Cholesterol 56mg / Sodium 848mg / Total Carbohydrate 32g / Dietary Fiber 5g / Sugars 3g / Protein 20g / Vitamin C 10mg / Calcium 324mg / Iron 3mg / Potassium 452mg

"This recipe was amazing. Moist, decadent, fluffy. Smells amazing while it was baking."

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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