Blueberry Cream Cheese Crumble Cake
Basic Information
- Servings: 10
- Ready in: 65 minutes
- Preparation time: 20 minutes
- Cooking time: 45 minutes
- Rating: 8.36
- Health score: 0.00
- Weight Watcher points: 12.00
Summary
Need a gluten free and lacto ovo vegetarian breakfast? Blueberry Cream Cheese Crumble Cake could be an outstanding recipe to try. One serving contains 292 calories, 6g of protein, and 26g of fat. This recipe serves 10 and costs $1.35 per serving. 1 person found this recipe to be flavorful and satisfying. This recipe from Foodista requires egg, coconut flour, salt, and cinnamon. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 0%. Blueberry Crumble Tart with Cream Cheese Whipped Cream, Blueberry Crumble Tart with Cream Cheese Whipped Cream, and Blueberry Cream Cheese Muffins with Chocolate Crumble are very similar to this recipe.
Ingredients
coconut flour0.5 cup
eggs5
erythritol0.5 cup
butter0.5 cup
salt0.25 teaspoon
baking powder0.5 teaspoon
vanilla extract1 teaspoon
cream cheese8 oz- erythritol0.25 cup
- egg1
juice of lemon1
blueberries1 cup- coconut flour0.33333334 cup
- erythritol0.33333334 cup
- butter0.25 cup
cinnamon1 teaspoon
Instructions
Step 1
CAKE LAYERPreheat the oven to 180C/375F degrees.Grease and line an 8 inch springform cake tin with parchment paper.In a bowl, mix 1/2 cup erythritol and 1/2 cup butter together until soft and blended.
Step 2
Add the 5 egg yolks and vanilla extract and stir thoroughly.
Step 3
Add the coconut flour, salt, baking powder and beat until combined.In another bowl, whisk the 5 egg whites until stiff.Gently fold the egg whites into the cake mixture.Spoon the mixture into the baking tin and smooth evenly.CREAM CHEESE LAYERIn a bowl, add the softened cream cheese and beat with the 1/4 cup erythritol.
Step 4
Add the egg, vanilla extract, lemon juice, lemon zest and beat until smooth.Spoon this mixture over the cake mixture into the cake tin and smooth evenly.Scatter the blueberries over the cream cheese mixture.STREUSAL/CRUMBLE TOPPINGFor the topping, place the 1/3 cup coconut flour, cinnamon and 1/3 cup erythritol in a bowl and mix until combined.
Step 5
Add the 1/4 cup butter and mix with your hands, gently, so that the mixture looks like breadcrumbs.Scatter the topping over the blueberries.
Step 6
Bake for 40-45 minutes until firm and the top is cooked.
Step 7
Remove from the oven, allow to cool, then place in the fridge to firm.
Categories
Dish Types: dessert, morning meal, brunch, breakfast
Diets: gluten free, lacto ovo vegetarian