Blueberry Cream Cheese Crumble Cake

Blueberry Cream Cheese Crumble Cake

  Ready in : 65 mins
  Preparation time : 20 mins
  Cooking time: 45 mins

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.

  1. vegetarian vegetarian
  2. gluten free gluten free

Diets

  1. GLUTEN FREE

  2. LACTO OVO VEGETARIAN

Ingredients
coconut flour

coconut flour

0.5 cup

eggs

eggs

5

erythritol

erythritol

0.5 cup

butter

butter

0.5 cup

salt

salt

0.25 teaspoon

baking powder

baking powder

0.5 teaspoon

vanilla extract

vanilla extract

1 teaspoon

cream cheese

cream cheese

8 oz

erythritol

erythritol

0.25 cup

egg

egg

1

juice of lemon

juice of lemon

1

blueberries

blueberries

1 cup

coconut flour

coconut flour

0.33333334 cup

erythritol

erythritol

0.33333334 cup

butter

butter

0.25 cup

cinnamon

cinnamon

1 teaspoon

Cooking in Steps

  1. 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.

    erythritol

    erythritol

    butter

    butter

    baking paper
    baking paper
    cake form
    cake form
    bowl
    bowl
    oven
    oven

  2. 2
    Add the 5 egg yolks and vanilla extract and stir thoroughly.

    vanilla extract

    vanilla extract

    egg yolk

    egg yolk

  3. 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.

    baking powder

    baking powder

    coconut flour

    coconut flour

    cream cheese

    cream cheese

    egg whites

    egg whites

    erythritol

    erythritol

    salt

    salt

    whisk
    whisk
    bowl
    bowl

  4. 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.

    vanilla extract

    vanilla extract

    coconut flour

    coconut flour

    cream cheese

    cream cheese

    blueberries

    blueberries

    lemon juice

    lemon juice

    erythritol

    erythritol

    lemon zest

    lemon zest

    cinnamon

    cinnamon

    egg

    egg

    cake form
    cake form
    bowl
    bowl

  5. 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.

    blueberries

    blueberries

    breadcrumbs

    breadcrumbs

    butter

    butter

  6. 6
    Bake for 40-45 minutes until firm and the top is cooked.

    oven
    oven

  7. 7
    Remove from the oven, allow to cool, then place in the fridge to firm.

    oven
    oven

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