Blueberry Cream Cheese Crumble Cake

Ingredients

• •½ cup coconut flour
• •⅓ cup coconut flour
• •5 eggs
• •½ cup erythritol
• •¼ cup erythritol
• •⅓ cup erythritol
• •¾ cup butter
• •¼ teaspoon salt
• •½ teaspoon baking powder
• •1 teaspoon vanilla extract
• •8 oz cream cheese
• •1 egg
• •1 lemon
• •1 cup blueberries
• •1 teaspoon cinnamon

Method

Adapted from foodista.com

1. 1Preheat the oven to 180C/375F degrees.
2. 2Grease and line an 8 inch springform cake tin with parchment paper.
3. 3In a bowl, mix ½ cup erythritol and ½ cup butter together until soft and blended.
4. 4Add the 5 egg yolks and vanilla extract.
5. 5Stir thoroughly.
6. 6Add the coconut flour, salt, baking powder and beat until combined.
7. 7In another bowl, whisk the 5 egg whites until stiff.
8. 8Gently fold the egg whites into the cake mixture.
9. 9Spoon the mixture into the baking tin and smooth evenly.
10. 10In a bowl, add the softened cream cheese and beat with the ¼ cup erythritol.
11. 11Add the egg, vanilla extract, lemon juice, lemon zest and beat until smooth.
12. 12Spoon this mixture over the cake mixture into the cake tin and smooth evenly.
13. 13Scatter the blueberries over the cream cheese mixture.
14. 14For the topping, place the ⅓ cup coconut flour, cinnamon and ⅓ cup erythritol in a bowl and mix until combined.
15. 15Add the ¼ cup butter.
16. 16Mix with your hands, gently, so that the mixture looks like breadcrumbs.
17. 17Scatter the topping over the blueberries.
18. 18Bake for 40-45 minutes until firm and the top is cooked.
19. 19Remove from the oven, allow to cool, then place in the fridge to firm.