Blueberry Cream Cheese Crumble Cake
Total Steps
20
Ingredients
17
Tools Needed
1
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Divalicious RecipesIngredients
- 1/2 cup Coconut flour
- 5 Eggs Eggs
- 1/2 cup erythritol/xylitol
- 1/2 cup Butter
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 8 oz Cream Cheese
- 1/4 cup erythritol/xylitol
- 1 Egg Egg
- 1 teaspoon Vanilla extract
- 1 Lemon Lemon
- 1/3 cup Coconut flour
- 1/3 cup erythritol/xylitol
- 1/4 cup Butter
- 1 teaspoon Cinnamon
- 1 cup Blueberries
Instructions
Step 1
CAKE LAYER
Step 2
Preheat the oven to 180C/375F degrees.
Step 3
Grease and line an 8 inch springform cake tin with parchment paper.
Step 4
In a bowl, mix the erythritol and butter together until soft and blended.
Step 5
Add the egg yolks and vanilla extract and stir thoroughly.
Step 6
Add the coconut flour, salt, baking powder and beat until combined.
Step 7
In another bowl, whisk the egg whites until stiff.
Step 8
Gently fold the egg whites into the cake mixture.
Step 9
Spoon the mixture into the baking tin and smooth evenly.
Step 10
CREAM CHEESE LAYER
Step 11
In a bowl, add the softened cream cheese and beat with the erythritol (or sugar substitute).
Step 12
Add the egg, vanilla extract, lemon juice, zest and beat until smooth.
Step 13
Spoon this mixture over the cake mixture into the cake tin and smooth evenly.
Step 14
Scatter the blueberries over the cream cheese mixture.
Step 15
STREUSAL/CRUMBLE TOPPING
Step 16
For the topping, place the coconut flour, cinnamon and erythritol in a bowl and mix until combined.
Step 17
Add the butter and mix with your hands, gently, so that the mixture looks like breadcrumbs.
Step 18
Scatter the topping over the blueberries.
Step 19
Bake for 40-45 minutes until firm and the top is cooked.
Step 20
Remove from the oven, allow to cool, then place in the fridge to firm.