Making My Favorite Blueberry Lemon Cake Sugar-Free
As part of my 2025 food rules journey to reduce sugar in my diet, I've been experimenting with natural sweetener alternatives. Today I'm excited to share how I adapted my beloved blueberry lemon cake recipe using monk fruit sweetener.
Monk fruit sweetener has become increasingly available in supermarkets. I love that it measures cup-for-cup like regular sugar but contains zero calories and doesn't impact blood sugar levels. I found the powder form works perfectly in baking.
The original recipe calls for 100g of sugar, which I've replaced with an equal amount of monk fruit sweetener. I was a bit nervous about how this would affect the texture and taste, but I'm happy to report that the cake turned out beautifully! The monk fruit provides the same level of sweetness without any bitter aftertaste.
The lemon and blueberries are still the show's stars, creating that perfect balance of tart and sweet. The crumb stayed tender and moist, thanks to the butter and eggs providing the necessary structure.
One tip: When using monk fruit sweetener, mix it thoroughly with the dry ingredients to ensure it dissolves completely. Giving it an extra minute of mixing helped achieve the best texture.
I'm thrilled that I can now enjoy this family favourite cake while sticking to my reduced-sugar goals. It's proof that making healthier choices doesn't mean giving up beloved treats – sometimes it just takes a simple swap!
What are your experiences with sugar alternatives in baking? I'd love to hear your stories in the comments below.
Blueberry and Lemon Cake with Monk fruits
Makes a 15 cm cake
Preheat oven to 180C ( 160C fan-forced)
Ingredients
- 100 g butter
- 2 eggs
- 20g lemon juice( approx the juice of ½ a lemon)
- 100 g monk fruit powder or sugar
- 150 g flour
- 10g baking powder ( 2tsp)
- Pinch of salt
- Handful of frozen fruit,
Method
Place everything (save frozen berries) in a mixing bowl and mix till well combined,
It is quite a thick batter. Place in a lined cake tin and sprinkle with a handful of frozen berries
Bake for about 35 - 40 mins in a 180C preheated ove
It is baked when a skewer comes out clean.
It a lovely mosit cake. This is what is left from visitng with 5aa's Richard Pasco in the radio studio today.
If you try it tell me about it in the comments below.
