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A blueberry cream cheese coffee cake that is made with coconut flour. Moist and full of flavour, each layer is delicious by itself. Together, sublime. Who knew that gluten free and low carb could taste so good!
I was intrigued at the term “coffee cake” in the USA when it’s not an actual coffee flavoured cake. For us British, a coffee cake is a sponge cake flavoured with coffee and often paired with walnut. It seems that what we would call a crumble cake is called a coffee cake in the USA as it has a streusel topping (crumble to us Brits). If I made a coffee sponge cake, topped it with a crumble would it be called a coffee coffee cake?
As I was chatting to the Chief Taster about the difference in cake terminology, he was munching a large piece of this blueberry cream cheese crumble cake and commented that he could understand as a coffee would have been great with the cake and he was tempted to fire up the coffee maker. His theory was that it was a cake that should be served with coffee. Which is most cakes for him.
This blueberry cream cheese coffee cake is a joy of a few layers and based on what the layers are, is probably a dream cake for the Chief Taster as it covers all his favourites.
The bottom layer is a moist vanilla cake that I baked with coconut flour. I separate the eggs and whisk up the egg whites to help keep the cake moist. It’s a method that works for me with this cake recipe and keeps it light. Coconut flour has a reputation of being heavy, but that does not need to be the case. Treated right, it can be light and moist.
The next layer is a cream cheese layer that is almost cheesecake in nature. It adds a soft, yet firm and sweet texture to the cake.
On top of that, plump blueberries are scattered which once cooked give a delicious bite and sweet, yet slightly sharp consistency.
Finally, you have the cinnamon, spiced crumble topping that brings the whole taste experience of this cake together.
Sweet, crunchy and the taste of cinnamon combines so beautifully with the other layers, I can only weep as I type and vow to bake another one. That’s a heady perfection of cake, cheesecake, berries and crumble. In one delicious cake.
Blueberry Cream Cheese Coffee Cake
After I made this, took the necessary photographs I tucked in. I ate some of the piece I had cut as I was taking the photographs as it looked so tempting and I couldn’t wait. That is unlike me as I usually have more self-control and am the one yelling “no-one eats until all photographs are finished”. This cake lured me in like a siren on the rocks. Makes a change from vodka on the rocks! I then delighted in teasing the Chief Taster with photographs of this delicious cake whilst he was stuck in a meeting at work.
The first piece that was sampled by the Chief Taster had him running out to find a priest to renew our wedding vows. “This is the best cake you’ve made for a while” he declared. The cake did not last long and it joined the Chief Taster with his morning coffee. He has a soft spot for any crumble dessert and the first dessert I ever cooked for him before we were dating is an apple crumble. A woman always knows the way to a man’s heart!
If you served this blueberry cream cheese coffee cake without revealing the flour, no one would know that it is a slice of low carb and gluten free delight, as well as no sugar. You will get requests to make it again though!
- 1/2 cup (58g) Coconut flour
- 5 Eggs separated
- 1/2 cup (107g) erythritol/xylitol
- 1/2 cup (113g) Butter softened
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 8 oz (224g) Cream Cheese softened
- 1/4 cup (54g) erythritol/xylitol
- 1 Egg
- 1 teaspoon Vanilla extract
- 1 Lemon - juice & zest
- 1/3 cup (38g) Coconut flour
- 1/3 cup (71g) erythritol/xylitol
- 1/4 cup (56g) Butter soft, cut into pieces
- 1 teaspoon Cinnamon
- 1 cup (148g) Blueberries
Preheat the oven to 180C/375F degrees.
Grease and line an 8 inch springform cake tin with parchment paper.
In a bowl, mix the erythritol and butter together until soft and blended.
Add the egg yolks and vanilla extract and stir thoroughly.
Add the coconut flour, salt, baking powder and beat until combined.
In another bowl, whisk the egg whites until stiff.
Gently fold the egg whites into the cake mixture.
Spoon the mixture into the baking tin and smooth evenly.
In a bowl, add the softened cream cheese and beat with the erythritol (or sugar substitute).
Add the egg, vanilla extract, lemon juice, 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.
For the topping, place the coconut flour, cinnamon and erythritol in a bowl and mix until combined.
Add the 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.
Serves 10 slices
Nutritional Info per slice: 283 Calories, 24g Fat, 7g Protein, 11g Total Carbs, 5g Fibre, 6g Net Carbs