Description

Enjoy a deliciously creamy Sugar-Free Blueberry Cream Cake featuring a buttery, tender cake base, four cups of juicy blueberries, and a smooth sour cream custard topping. Sweetened with a granulated sugar-free alternative, this European-inspired dessert delivers the perfect balance of fruity sweetness and tangy creaminess without added sugar. Perfect for afternoon tea, family gatherings, and special occasions, this make-ahead blueberry dessert tastes even better after chilling in the refrigerator. Serve it cold for neat, bakery-style slices that look as wonderful as they taste.

Ingredients

Scale

For the Cake Base

1 1/2 cups almond flour (or all-purpose flour)
1/2 cup granulated sugar-free sweetener (allulose or monk fruit blend)
1 1/2 teaspoons baking powder
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract

For the Blueberry Cream Layer

4 cups fresh blueberries
2 cups sour cream
2 large egg yolks
1/2 cup granulated sugar-free sweetener (allulose or erythritol)

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Lightly grease a 9 × 13-inch baking dish or a 9-inch springform pan.
Cream the butter and sweetener: In a medium bowl, beat the softened butter and 1/2 cup of sugar-free sweetener until light and fluffy.
Add the wet ingredients: Beat in the egg and vanilla extract until smooth and well combined.
Prepare the cake dough: Add the flour and baking powder. Mix until a soft dough forms.
Form the base: Press the dough evenly into the bottom of the prepared baking dish or springform pan.
Pre-bake the crust: Bake for 10–12 minutes, until the base is lightly set. Remove from the oven while keeping the oven on.
Add the blueberries: Scatter the fresh blueberries evenly over the warm cake base.
Prepare the custard: In a separate bowl, whisk together the sour cream, egg yolks, and remaining 1/2 cup of sugar-free sweetener until completely smooth.
Add the cream layer: Pour the sour cream mixture evenly over the blueberries. Gently spread it with a spatula to cover the fruit.
Bake the cake: Return the pan to the oven and bake for 25–30 minutes, or until the custard is set around the edges with a slight jiggle in the center.
Cool completely: Remove the cake from the oven and let it cool to room temperature.
Chill before serving: Cover and refrigerate for at least 3 hours, or overnight, until the custard is firm and the cake can be sliced neatly.
Slice and serve: Cut into portions and serve chilled. Store any leftovers covered in the refrigerator.

Notes

Choose the right sweetener: Granulated allulose is ideal for a smooth custard, while monk fruit blends and erythritol-based sweeteners may produce slightly different sweetness and texture.
For a low-carb version: Use almond flour and a suitable sugar-free sweetener. All-purpose flour will significantly increase the carbohydrate content.
Use fresh blueberries: Fresh berries help prevent excess moisture from thinning the custard.
Avoid overbaking: The custard should be set around the edges but retain a slight jiggle in the center when removed from the oven.
Chill thoroughly: Refrigerate for at least 3 hours before slicing for the cleanest results.
Try a variation: Replace some of the blueberries with fresh raspberries or add a little lemon zest to the custard for a brighter flavor.
Storage: Keep covered in the refrigerator for 3–4 days.
Make ahead: Prepare the cake the day before serving to allow the custard to set and the flavors to develop.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 12 servings
Calories: 300
Fat: 25 g
Carbohydrates: 14 g
Fiber: 3 g
Protein: 6 g