Managing diabetes doesn’t mean you have to give up dessert.
Blueberries are naturally sweet, full of antioxidants, and low on the glycemic index, making them perfect for diabetic-friendly cakes.
From muffins and loaf cakes to layer cakes and mini bundts, diabetic blueberry cakes can be delicious, moist, and satisfying.
Using sugar substitutes, whole grains, and healthy fats, these recipes keep blood sugar in check without sacrificing flavor.
In this article, we’ve gathered 15 diabetic blueberry cake recipes that are easy, flavorful, and perfect for any occasion.
15 Healthy Diabetic Blueberry Cake Recipes You’ll Love
Diabetic-friendly blueberry cakes prove that dessert can be both healthy and delicious.
These 15 recipes show that you can enjoy moist, flavorful cakes while keeping sugar and carbs in check.
From breakfast treats to festive desserts, there’s a recipe for every occasion and craving.
Experiment with different flours, sweeteners, and toppings to find your perfect combination.
Baking diabetic blueberry cakes allows you to indulge responsibly, support blood sugar control, and enjoy a wholesome dessert.
These recipes make dessert time safe, enjoyable, and satisfying.
Diabetic Blueberry Almond Cake
This cake is moist, nutty, and naturally sweet.
It combines almond flour, fresh blueberries, eggs, and a touch of diabetic-friendly sweetener for a low-sugar, high-protein dessert.
The almond flour provides a tender crumb while blueberries add natural sweetness.
Every bite tastes soft, flavorful, and satisfying.
Ingredients
- 2 cups almond flour
- 1 cup fresh blueberries
- 3 large eggs
- ½ cup erythritol or preferred low-sugar sweetener
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan lightly.
Set aside while preparing the batter. - In a large bowl, whisk eggs, sweetener, almond milk, and vanilla extract until smooth.
Gradually add almond flour, baking powder, and cinnamon, stirring until fully combined. - Gently fold in blueberries to avoid crushing them.
Pour the batter evenly into the prepared cake pan. - Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 10 minutes before removing from the pan. - Serve warm or at room temperature.
Optionally, garnish with extra fresh blueberries.
This almond blueberry cake is tender, moist, and naturally sweet.
It tastes flavorful, nutty, and diabetic-friendly.
It is perfect as a breakfast treat, snack, or low-sugar dessert.
A wholesome, visually appealing, and nutrient-rich cake recipe.
Diabetic Blueberry Yogurt Cake
This cake is soft, tangy, and lightly sweetened.
It combines whole wheat flour, fresh blueberries, unsweetened Greek yogurt, and a low-sugar sweetener for a diabetic-friendly dessert.
The yogurt adds moisture and tang while blueberries provide natural sweetness.
Every bite tastes fluffy, aromatic, and satisfying.
Ingredients
- 1½ cups whole wheat flour
- 1 cup fresh blueberries
- ½ cup unsweetened Greek yogurt
- ¼ cup erythritol or low-sugar sweetener
- 2 large eggs
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9-inch cake pan.
Set aside while preparing the batter. - In a bowl, whisk eggs, Greek yogurt, almond milk, sweetener, and vanilla extract until smooth.
Gradually fold in flour and baking powder until fully combined. - Gently fold in fresh blueberries to avoid crushing them.
Pour the batter into the prepared cake pan and smooth the top. - Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 10–15 minutes before serving.
This blueberry yogurt cake is moist, fluffy, and lightly sweetened.
It tastes naturally fruity, tangy, and diabetic-friendly.
It is perfect for breakfast, brunch, or a low-sugar dessert.
A tender, wholesome, and visually appealing cake recipe.
Diabetic Lemon Blueberry Cake
This cake is zesty, fruity, and diabetic-friendly.
It combines almond flour, fresh blueberries, lemon zest, and a low-sugar sweetener for a flavorful dessert.
The lemon zest adds brightness while blueberries provide natural sweetness.
Every bite tastes tender, fragrant, and satisfying.
Ingredients
- 2 cups almond flour
- 1 cup fresh blueberries
- 3 large eggs
- ½ cup erythritol or preferred low-sugar sweetener
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- Zest of 1 lemon
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9-inch cake pan.
Set aside while preparing the batter. - In a large bowl, whisk eggs, sweetener, almond milk, vanilla extract, and lemon zest until smooth.
Gradually add almond flour and baking powder, stirring until fully combined. - Gently fold in fresh blueberries to avoid breaking them.
Pour the batter evenly into the prepared pan. - Bake for 30–35 minutes until a toothpick inserted in the center comes out clean.
Let the cake cool for 10 minutes before removing from the pan.
This lemon blueberry cake is aromatic, tender, and naturally sweet.
It tastes lightly fruity, zesty, and diabetic-friendly.
It is perfect as a breakfast treat, snack, or low-sugar dessert.
A bright, wholesome, and visually appealing cake recipe.
Diabetic Blueberry Oatmeal Cake
This cake is hearty, moist, and naturally sweet.
It combines rolled oats, fresh blueberries, almond milk, and a low-sugar sweetener for a diabetic-friendly dessert.
The oats add fiber while blueberries provide antioxidants.
Every bite tastes soft, wholesome, and satisfying.
Ingredients
- 1½ cups rolled oats
- 1 cup fresh blueberries
- 2 large eggs
- ½ cup unsweetened almond milk
- ¼ cup erythritol or low-sugar sweetener
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9-inch cake pan.
Set aside while preparing the batter. - In a blender, pulse rolled oats until they form a fine flour.
Transfer to a mixing bowl. - In a separate bowl, whisk eggs, almond milk, sweetener, and vanilla extract until smooth.
Combine with oat flour, baking powder, and cinnamon until fully mixed. - Gently fold in blueberries to avoid crushing them.
Pour the batter evenly into the prepared cake pan. - Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool for 10 minutes before serving.
This blueberry oatmeal cake is tender, moist, and naturally sweet.
It tastes wholesome, hearty, and diabetic-friendly.
It is perfect for breakfast, snack, or low-sugar dessert.
A fiber-rich, visually appealing, and healthy cake recipe.
Diabetic Blueberry Coconut Cake
This cake is moist, tropical, and diabetic-friendly.
It combines coconut flour, fresh blueberries, eggs, and a low-sugar sweetener for a low-carb, flavorful dessert.
The coconut flour adds a light texture while blueberries provide natural sweetness.
Every bite tastes soft, aromatic, and satisfying.
Ingredients
- 1½ cups coconut flour
- 1 cup fresh blueberries
- 4 large eggs
- ½ cup erythritol or preferred low-sugar sweetener
- ¼ cup unsweetened coconut milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp coconut extract (optional)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9-inch cake pan.
Set aside while preparing the batter. - In a large bowl, whisk eggs, sweetener, coconut milk, vanilla, and coconut extract until smooth.
Gradually add coconut flour and baking powder, stirring until fully combined. - Gently fold in blueberries to prevent crushing.
Pour the batter evenly into the prepared cake pan. - Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 10–15 minutes before serving.
This blueberry coconut cake is tender, moist, and lightly sweet.
It tastes tropical, aromatic, and diabetic-friendly.
It is perfect as a breakfast treat, snack, or low-sugar dessert.
A wholesome, visually appealing, and nutrient-rich cake recipe
Diabetic Blueberry Lemon Poppy Seed Cake
This cake is zesty, soft, and diabetic-friendly.
It combines almond flour, fresh blueberries, lemon zest, and poppy seeds for a flavorful, low-sugar dessert.
The lemon zest adds brightness while blueberries provide natural sweetness.
Every bite tastes tender, aromatic, and satisfying.
Ingredients
- 2 cups almond flour
- 1 cup fresh blueberries
- 3 large eggs
- ½ cup erythritol or preferred low-sugar sweetener
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- Zest of 1 lemon
- 1 tbsp poppy seeds
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch cake pan.
Set aside while preparing the batter. - In a large mixing bowl, whisk eggs, sweetener, almond milk, vanilla extract, and lemon zest until smooth.
Gradually fold in almond flour, baking powder, and poppy seeds, stirring gently until fully combined. - Gently fold in blueberries to avoid crushing them.
Pour the batter evenly into the prepared cake pan. - Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 10 minutes before serving. - Serve warm or at room temperature with a sprinkle of lemon zest.
This blueberry lemon poppy seed cake is tender, moist, and naturally sweet.
It tastes flavorful, zesty, and diabetic-friendly.
It is perfect as a breakfast treat, snack, or low-sugar dessert.
A bright, aromatic, and visually appealing cake recipe.
Diabetic Blueberry Cottage Cheese Cake
This cake is creamy, soft, and diabetic-friendly.
It combines cottage cheese, almond flour, fresh blueberries, and low-sugar sweetener for a protein-rich dessert.
The cottage cheese adds creaminess while blueberries provide natural sweetness.
Every bite tastes smooth, tender, and satisfying.
Ingredients
- 1 cup cottage cheese (low-fat)
- 2 cups almond flour
- 1 cup fresh blueberries
- 3 large eggs
- ½ cup erythritol or low-sugar sweetener
- 1 tsp vanilla extract
- 1 tsp baking powder
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9-inch cake pan.
Set aside while preparing the batter. - In a blender or food processor, blend cottage cheese, eggs, sweetener, and vanilla extract until smooth.
Transfer to a mixing bowl and gradually fold in almond flour and baking powder. - Gently fold in blueberries, being careful not to crush them.
Pour the batter evenly into the prepared cake pan. - Bake for 30–35 minutes or until the center is set and a toothpick comes out clean.
Let the cake cool for 10–15 minutes before serving.
This blueberry cottage cheese cake is moist, creamy, and naturally sweet.
It tastes tender, protein-rich, and diabetic-friendly.
It is perfect for breakfast, snack, or a low-sugar dessert.
A wholesome, nutrient-dense, and visually appealing cake recipe.
Diabetic Blueberry Chia Seed Cake
This cake is hearty, nutritious, and diabetic-friendly.
It combines almond flour, fresh blueberries, chia seeds, and a low-sugar sweetener for a fiber-rich dessert.
The chia seeds provide texture and nutrients while blueberries add natural sweetness.
Every bite tastes tender, wholesome, and satisfying.
Ingredients
- 2 cups almond flour
- 1 cup fresh blueberries
- 3 large eggs
- ½ cup erythritol or low-sugar sweetener
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 2 tbsp chia seeds
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch cake pan.
Set aside while preparing the batter. - In a mixing bowl, whisk eggs, sweetener, almond milk, and vanilla extract until smooth.
Gradually fold in almond flour, baking powder, and chia seeds, stirring gently until fully combined. - Gently fold in blueberries to avoid crushing them.
Pour the batter evenly into the prepared cake pan. - Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 10 minutes before serving.
This blueberry chia seed cake is moist, tender, and naturally sweet.
It tastes wholesome, nutty, and diabetic-friendly.
It is perfect for breakfast, snack, or low-sugar dessert.
A fiber-rich, visually appealing, and nutrient-dense cake recipe.
Diabetic Blueberry Coconut Almond Cake
This cake is tropical, moist, and diabetic-friendly.
It combines almond flour, shredded coconut, fresh blueberries, and a low-sugar sweetener for a flavorful dessert.
The coconut adds texture and aroma while blueberries provide natural sweetness.
Every bite tastes tender, fragrant, and satisfying.
Ingredients
- 2 cups almond flour
- ½ cup shredded unsweetened coconut
- 1 cup fresh blueberries
- 3 large eggs
- ½ cup erythritol or low-sugar sweetener
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9-inch cake pan.
Set aside while preparing the batter. - In a large bowl, whisk eggs, sweetener, almond milk, and vanilla extract until smooth.
Gradually fold in almond flour, baking powder, and shredded coconut until fully combined. - Gently fold in blueberries to avoid crushing them.
Pour the batter evenly into the prepared cake pan. - Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 10 minutes before serving.
This blueberry coconut almond cake is moist, tender, and naturally sweet.
It tastes tropical, aromatic, and diabetic-friendly.
It is perfect as a breakfast treat, snack, or low-sugar dessert.
A wholesome, visually appealing, and nutrient-rich cake recipe.
Diabetic Blueberry Oat Almond Cake
This cake is hearty, soft, and diabetic-friendly.
It combines oat flour, almond flour, fresh blueberries, and a low-sugar sweetener for a fiber-rich dessert.
The combination of flours provides a tender crumb while blueberries add natural sweetness.
Every bite tastes soft, wholesome, and satisfying.
Ingredients
- 1 cup oat flour
- 1 cup almond flour
- 1 cup fresh blueberries
- 3 large eggs
- ½ cup erythritol or low-sugar sweetener
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9-inch cake pan.
Set aside while preparing the batter. - In a large mixing bowl, whisk eggs, sweetener, almond milk, and vanilla extract until smooth.
Gradually fold in oat flour, almond flour, and baking powder until fully combined. - Gently fold in blueberries to avoid crushing them.
Pour the batter evenly into the prepared cake pan. - Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 10–15 minutes before serving.
This blueberry oat almond cake is tender, hearty, and naturally sweet.
It tastes wholesome, filling, and diabetic-friendly.
It is perfect for breakfast, snack, or low-sugar dessert.
A fiber-rich, visually appealing, and nutrient-dense cake recipe.
Diabetic Blueberry Walnut Cake
This cake is crunchy, moist, and diabetic-friendly.
It combines almond flour, fresh blueberries, chopped walnuts, and a low-sugar sweetener for a high-protein, fiber-rich dessert.
The walnuts add texture and healthy fats while blueberries provide natural sweetness.
Every bite tastes nutty, tender, and satisfying.
Ingredients
- 2 cups almond flour
- 1 cup fresh blueberries
- ½ cup chopped walnuts
- 3 large eggs
- ½ cup erythritol or preferred low-sugar sweetener
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch cake pan.
Set aside while preparing the batter. - In a large bowl, whisk eggs, sweetener, almond milk, and vanilla extract until smooth.
Gradually fold in almond flour and baking powder, stirring gently until fully combined. - Fold in chopped walnuts for texture.
Then gently fold in blueberries to avoid crushing them. - Pour the batter evenly into the prepared cake pan.
Smooth the top with a spatula. - Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 10–15 minutes before serving.
This blueberry walnut cake is moist, nutty, and naturally sweet.
It tastes tender, wholesome, and diabetic-friendly.
It is perfect as a breakfast treat, snack, or low-sugar dessert.
A crunchy, flavorful, and visually appealing cake recipe.
Diabetic Blueberry Cinnamon Swirl Cake
This cake is aromatic, tender, and diabetic-friendly.
It combines almond flour, fresh blueberries, cinnamon, and a low-sugar sweetener for a soft, flavorful dessert.
The cinnamon adds warmth while blueberries provide natural sweetness.
Every bite tastes fragrant, soft, and satisfying.
Ingredients
- 2 cups almond flour
- 1 cup fresh blueberries
- 3 large eggs
- ½ cup erythritol or low-sugar sweetener
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9-inch cake pan.
Set aside while preparing the batter. - In a large bowl, whisk eggs, sweetener, almond milk, and vanilla extract until smooth.
Gradually fold in almond flour, baking powder, and ground cinnamon until fully combined. - Gently fold in blueberries to avoid crushing them.
Pour half the batter into the cake pan. - Sprinkle a layer of cinnamon over the batter for a swirl effect.
Pour the remaining batter on top and lightly swirl with a knife. - Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 10 minutes before serving.
This blueberry cinnamon swirl cake is aromatic, tender, and naturally sweet.
It tastes flavorful, soft, and diabetic-friendly.
It is perfect as a breakfast treat, snack, or low-sugar dessert.
A visually appealing, spiced, and wholesome cake recipe.
Diabetic Blueberry Almond Loaf Cake
This cake is dense, moist, and diabetic-friendly.
It combines almond flour, fresh blueberries, eggs, and low-sugar sweetener for a low-carb, fiber-rich loaf cake.
The almond flour adds tenderness while blueberries provide natural sweetness.
Every bite tastes soft, hearty, and satisfying.
Ingredients
- 2 cups almond flour
- 1 cup fresh blueberries
- 3 large eggs
- ½ cup erythritol or low-sugar sweetener
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp almond extract (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
Set aside while preparing the batter. - In a large bowl, whisk eggs, sweetener, almond milk, vanilla extract, and almond extract until smooth.
Gradually fold in almond flour and baking powder until fully combined. - Gently fold in blueberries to avoid breaking them.
Pour the batter evenly into the prepared loaf pan. - Smooth the top with a spatula and bake for 35–40 minutes.
Check doneness with a toothpick inserted in the center. - Allow the loaf cake to cool for 15 minutes before slicing.
Serve warm or at room temperature.
This blueberry almond loaf cake is moist, tender, and naturally sweet.
It tastes hearty, flavorful, and diabetic-friendly.
It is perfect as a breakfast treat, snack, or low-sugar dessert.
A wholesome, visually appealing, and nutrient-rich loaf cake recipe.
Diabetic Blueberry Cheesecake Cake
This cake is creamy, indulgent, and diabetic-friendly.
It combines almond flour crust, a creamy cheesecake layer, and fresh blueberries for a low-sugar, protein-rich dessert.
The cheesecake layer adds richness while blueberries provide natural sweetness.
Every bite tastes creamy, soft, and satisfying.
Ingredients
- 1½ cups almond flour
- 3 tbsp melted butter or coconut oil
- 1 cup fresh blueberries
- 8 oz cream cheese (low-fat)
- 2 large eggs
- ½ cup erythritol or low-sugar sweetener
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (160°C) and grease a 9-inch cake pan.
Set aside while preparing the crust. - Mix almond flour and melted butter until crumbly.
Press firmly into the bottom of the cake pan to form the crust. - In a mixing bowl, blend cream cheese, eggs, sweetener, and vanilla extract until smooth.
Pour the cheesecake mixture over the crust. - Gently fold in blueberries and spread evenly.
Bake for 35–40 minutes until the center is set but slightly jiggly. - Let the cake cool for 20 minutes before refrigerating for at least 2 hours.
Serve chilled for best texture and flavor.
This blueberry cheesecake cake is creamy, smooth, and naturally sweet.
It tastes indulgent, protein-rich, and diabetic-friendly.
It is perfect as a low-sugar dessert or special occasion treat.
A visually appealing, luxurious, and nutrient-rich cake recipe.
Diabetic Blueberry Maple Pecan Cake
This cake is nutty, moist, and lightly sweetened.
It combines almond flour, fresh blueberries, chopped pecans, and a touch of sugar-free maple syrup for a diabetic-friendly dessert.
The pecans add crunch while blueberries provide natural sweetness.
Every bite tastes tender, nutty, and satisfying.
Ingredients
- 2 cups almond flour
- 1 cup fresh blueberries
- ½ cup chopped pecans
- 3 large eggs
- ¼ cup sugar-free maple syrup
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9-inch cake pan.
Set aside while preparing the batter. - In a large bowl, whisk eggs, sugar-free maple syrup, almond milk, and vanilla extract until smooth.
Gradually fold in almond flour and baking powder until fully combined. - Fold in chopped pecans and blueberries gently to avoid breaking the berries.
Pour the batter evenly into the prepared cake pan. - Smooth the top with a spatula and bake for 30–35 minutes.
Check doneness by inserting a toothpick in the center. - Let the cake cool for 10–15 minutes before serving.
Optionally, garnish with extra pecans or blueberries.
This blueberry maple pecan cake is tender, nutty, and naturally sweet.
It tastes flavorful, moist, and diabetic-friendly.
It is perfect for breakfast, snack, or low-sugar dessert.
A crunchy, visually appealing, and nutrient-rich cake recipe.
