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slice of blueberry swirl cake with sugared blueberries on white plate

Refined Sugar Free Blueberry Swirl Pound Cake

  • Author: Deb


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


  • 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)


  1. Preheat oven to 350°F. 
  2. Lightly butter 9x5 inch loaf pan and then place parchment paper in pan with some overhang on two sides.  Also lightly butter the parchment paper.
  3. Using a food processor, puree 1 1/3 cup blueberries with 2 tablespoons sugar substitute
  4. In a medium bowl, whisk together the flour, salt and baking powder.
  5. 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.)
  6. Add eggs and vanilla and beat to fully combine together and scraping sides of bowl .
  7. Add the flour mixture in 3 additions while alternating with the greek yogurt.  Mix on low until combined.
  8. Pour half the batter into pan and drop 1/2 cup of puree by spoonfuls over the batter.  Repeat with batter and puree.
  9. Use a wooden skewer or thin knife to swirl the batter horizontally and then turn pan and lightly swirl vertically.
  10. Bake until golden brown and when a toothpick inserted in center of cake comes out clean for approximately 60-75 minutes.
  11. My cake was done just under 60 minutes, but always test on the lowest range of time.
  12. Cool in the pan for 30 minutes and then remove to finish cooling.
  13. 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