I’ve always loved Martha Stewart. In addition to her fabulous recipes and entertaining skills, I wanted her gardens. They were just stunning. So I almost feel like I have to apologize to her for changing her recipe, but I needed to tweak it and my refined sugar free blueberry swirl pound cake was created!

sliced blueberry swirl pound cake on white tray

This recipe was originally made with blackberries however I only had blueberries. I also wanted to take out the refined sugar and use some coconut sugar and greek yogurt instead of sour cream.

The ingredients in this refined sugar free blueberry swirl pound cake are:

unsalted butter
blueberries
coconut sugar
erythritol/monkfruit
all purpose flour
baking powder
eggs
pure vanilla extract
greek yogurt, not fat free (not pictured)

What are the health benefits of blueberries?

The flavonoids (plant pigment that helps protect the plant) in blueberries provide powerful antioxidant and anti-inflammatory effects.
Some of the vitamins and minerals in blueberries are iron, phosphorous, calcium, magnesium, zinc and vitamin k.
Blueberries are free of sodium, and contain potassium, which is helpful to maintain healthy blood pressure.

So what is so great about coconut sugar and sugar substitutes?

If you are trying to eat less refined sugar or are trying to live a sugar free lifestyle, then coconut sugar and sugar substitutes are a way to still eat foods you love, but without the sugar.

Coconut sugar is not a calorie free food, it is higher in carbohydrates but has a lower glycemic index and a healthier choice than white sugar.
It has inulin, which is a fiber that helps to improve gut health and also slows glucose absorption.
According to WebMD, Erythritol is a sugar alcohol. However, although it is man-made, it is found naturally in some foods.
It has no effect on blood sugar or insulin level.
The FDA approved its safety in 2001.
**However, like many sugar substitutes, it can cause stomach upset if consumed in excess amounts.
Healthline states monk fruit is a sweetener that is derived from a green melon native to China. (named after the monks who cultivated the fruit)
Monk fruit does not raise blood glucose and is anti-inflammatory.
The FDA states that it is generally safe for everyone and has no known side effects.

Now, not only is this blueberry swirl pound cake healthier, it is really a pretty cake, made prettier and tastier with some “sugared” blueberries too.

blueberry swirl pound cake on white tray

slice of blueberry swirl pound cake with "sugared" blueberries on white plate

Refined Sugar Free Blueberry Swirl Pound Cake

Author: Deb

Print Recipe

Description

A very tasty pound cake with a pretty blueberry puree swirl. It is made healthier with greek yogurt and no refined sugar added.

Scale

Ingredients

1/2 cup unsalted butter, room temperature
1 2/3 cups blueberries, washed and picked of stems (keep 1/3 cup aside for the “sugared” finale!)
1/2 cup Erythritol sweetener
1/4 cup Monk fruit sweetener
1/2 cup coconut sugar
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
2 large eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup greek yogurt, (not non-fat)
1 egg white, 1 -2 tablespoons sugar substitute (for “sugared fruit)

Instructions

Preheat oven to 350°F.
Lightly butter 9×5 inch loaf pan and then place parchment paper in pan with some overhang on two sides. Also lightly butter the parchment paper.
Using a food processor, puree 1 1/3 cup blueberries with 2 tablespoons sugar substitute
In a medium bowl, whisk together the flour, salt and baking powder.
Beat the butter and sugars in electric mixer at least 5 minutes, until light and fluffy. (The coconut sugar is a darker color so the butter mixture will not be light yellow.)
Add eggs and vanilla and beat to fully combine together and scraping sides of bowl .
Add the flour mixture in 3 additions while alternating with the greek yogurt. Mix on low until combined.
Pour half the batter into pan and drop 1/2 cup of puree by spoonfuls over the batter. Repeat with batter and puree.
Use a wooden skewer or thin knife to swirl the batter horizontally and then turn pan and lightly swirl vertically.
Bake until golden brown and when a toothpick inserted in center of cake comes out clean for approximately 60-75 minutes.
My cake was done just under 60 minutes, but always test on the lowest range of time.
Cool in the pan for 30 minutes and then remove to finish cooling.
Beat egg white and lightly brush the remaining 1/3 cup blueberries. Roll them in the 1-2 tablespoon of sugar substitute and let dry on a rack. The coating will harden on the berries and make the pound cake extra special

Recipe adapted from MarthaStewart.com