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
• •juice of lemon
• •1 cup blueberries
• •1 teaspoon cinnamon

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Method

From foodista.com — read the original

1. 1CAKE 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.
2. 2Add the 5 egg yolks and vanilla extract and stir thoroughly.
3. 3Add 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.
4. 4Spoon 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.
5. 5Add 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.
6. 6Scatter 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.
7. 7Add the 1/4 cup butter and mix with your hands, gently, so that the mixture looks like breadcrumbs. Scatter the topping over the blueberries.
8. 8Bake for 40-45 minutes until firm and the top is cooked.
9. 9Remove from the oven, allow to cool, then place in the fridge to firm.