Blueberry Cream Cheese Crumble Cake

Blueberry Cream Cheese Crumble Cake

Blueberry Cream Cheese Crumble Cake

 1 hour 5 minutes

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Details

Servings: 10
Vegetarian: True
Gluten-Free: True
Weight Watchers: 12 Points
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Cuisine

morning meal
dessert
brunch
breakfast

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Ingredients

1/2 cup coconut flour
5 Eggs separated
1/2 cup erythritol
1/2 cup butter softened
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla extract
8 oz Cream Cheese softened
1/4 cup erythritol
1 Egg
juice and zest of 1 lemon
1 cup blueberries
1/3 cup coconut flour
1/3 cup erythritol
1/4 cup butter soft, cut into pieces
1 teaspoon Cinnamon

Instructions

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.

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

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.

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.

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.

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

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

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