If you’re on the hunt for a low sugar dessert that actually tastes indulgent, this Healthy Blueberry Crumble Cake is going to be your new favorite treat. It’s soft, fluffy, and packed with juicy blueberries—plus, it’s made with better-for-you ingredients and comes in at just 203 calories per slice!
Whether you’re watching your sugar intake, counting calories, or just want a healthier cake to enjoy without guilt, this recipe hits the sweet spot.
✅ Simple ingredients – nothing fancy or hard to find
✅ Customizable – add or skip the crumble topping to suit your goals
✅ Delicious – moist, fruity, and so satisfying!
🍽 Ingredients You’ll Need
For the Cake Batter:
1 whole egg
⅓ cup (70g) monkfruit sweetener
½ cup (112g) non-fat Greek yogurt
1½ cups (180g) all-purpose flour
¾ cup (200g) milk
1 tsp baking powder
Pinch of salt
For the Crumble Topping (Optional but highly recommended!):
1–2 tbsp butter (room temperature)
¼ cup (30g) all-purpose flour
2 tbsp (30g) brown sugar
2 tbsp (30g) white sugar
Note: The more butter you use, the richer and more moist your crumble will be. Use less for a drier, crispier texture.
Fruit:
1¼ cups (280g) frozen blueberries
👩🍳 How to Make This Low Sugar Blueberry Crumble Cake
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a 9×11 inch glass baking dish with a little butter or cooking spray.
2. Make the Cake Batter
In a bowl, whisk the egg and monkfruit sweetener until smooth.
Add the yogurt and mix well.
Stir in the flour, baking powder, and a pinch of salt.
Slowly add the milk and mix until your batter is smooth.
3. Add the Blueberries
Pour the batter into the greased dish. Scatter the frozen blueberries evenly across the top.
4. Prepare the Crumble
Mix the flour, sugars, and butter together using a fork until you get a crumbly texture. Sprinkle the crumble over the top of the batter and berries.
5. Bake
Bake at 350°F for 45–60 minutes. The cake is done when the middle is fully cooked and no longer jiggles. (Every oven is different, so start checking around the 45-minute mark.)
6. Cool & Serve
Let the cake cool for best consistency—it sets up as it sits. But if you’re impatient (like me), it’s amazing warm and slightly gooey too.
🍴 Serving Tips
Serve with a spoonful of Greek yogurt or light whipped cream
Enjoy it for breakfast, snack, or dessert
Store leftovers in the fridge—it tastes great cold too!
🧁 Nutrition Info (Per Slice – 8 servings)
Calories: ~203
Low sugar thanks to monkfruit
Contains protein from Greek yogurt
Optional crumble adds sweetness, texture, and indulgence
🌟 Final Thoughts
This healthy blueberry cake proves you don’t have to sacrifice flavor to enjoy a low sugar dessert. Whether you’re meal prepping for the week, baking for friends, or just treating yourself, this low calorie cake is a total win.
So go ahead—bake it, eat it, and enjoy every bite. You deserve desserts that taste amazing and make you feel good, too.
Cake Batter
1whole Egg
⅓cup70g Monkfruit sweetener
½cup112g Yogurt non fat greek
1 ½cup180g all purpose Flour
¾cup200g Milk
1tspBaking powder
Pinchof salt
Crumble
1- 2tbspButterroom temperature
¼cup30g all purpose Flour
2tbsp30g Brown sugar
2tbsp30g White sugar
Fruit
280grams1 cup and ¼ frozen blueberries.
Preheat oven to 350°F (175°C) and grease a 9×11 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!
*Links in this blog post are affiliate links, which means at no extra cost to you, I will make a small commission if you click them and make a qualifying purchase*
Jeannie notes.. Above is curated for evaluation and recommendation from myfavfword.com
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