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.
How to make a blueberry cream cheese coffee cake
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.
On top of that, plump blueberries are scattered which once cooked give a delicious bite and sweet, yet slightly sharp consistency.
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.
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!
More keto coffee cake recipes
Keto Lemon Cream Cheese Coffee Cake
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Blueberry Cream Cheese Coffee Cake
Ingredients
CAKE
- ½ cup Coconut flour
- 5 Eggs separated
- ½ cup erythritol/xylitol
- ½ cup Butter softened
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
CREAM CHEESE FILLING
- 8 oz Cream Cheese softened
- ¼ cup erythritol/xylitol
- 1 Egg
- 1 teaspoon Vanilla extract
- 1 Lemon - juice & zest
STREUSAL/CRUMBLE TOPPING
- ⅓ cup Coconut flour
- ⅓ cup erythritol/xylitol
- ¼ cup Butter soft, cut into pieces
- 1 teaspoon Cinnamon
- 1 cup Blueberries
Instructions
CAKE LAYER
- 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.
CREAM CHEESE LAYER
- 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.
STREUSAL/CRUMBLE TOPPING
- 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.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
Desertcapes
This was super yummy!
I was a bit worried, I didn’t think it would come together at the end, but boy did it ever.
Loved the cake portion, so moist. I’m going to use it as the ‘lady fingers’ in my next keto tiramisu and would also be delicious in trifle!
Next I’ll make your ricotta cake with cranberry sauce topping. Yum!
Thank you
Angela Coleby
Happy you enjoyed the recipe!
Lori
Excellent recipe! I did not have blueberries so I sprinkled some walnuts and sugar free chocolate chips over the cream cheese layer and I left out the lemon and substituted a bit of cinnamon in the cream cheese. It’s delicious, Love that it uses coconut flour, I’m tired of baked goods with almond flour, this is a wonderful option. Next time I will be sure to have the blueberries and make it exactly as printed, because that looks delicious too. I did have to cook it about 10 minutes longer as a few others have mentioned, but I am at a higher altitude, so that’s pretty normal for me.
Angela Coleby
Thank you so much for your kind review.
Lisa
I've made this twice now! 2nd time I did half blueberry and half raspberry. Hubby loved it so much, and he can't believe it's not a regular vanilla cake base.
Angela Coleby
Thank you!
Anna Dingle
I've made this numerous times and its always a hit!! Used raspberries also!!
Angela Coleby
Raspberries sound a great idea!
Leslie M. Wallington
I try lots of keto baking recipes and this one is amazing. Easy to prepare in a stand-up mixer and definitely worth the time. I bake it much longer (between 10-20 minutes) to ensure the center is cooked. I've made it 3 times in 2 weeks because it doesn't last long!
Angela Coleby
I'm delighted you enjoy this! Happy baking!
Lynn
This delicious coffee cake is one of our very favorites. Love it and make it often!
Lako
We are changing our eating habits & came across your recipe, since we had everything we decided to make it. My husband just decided to eat a piece & totally recommends it. I will be eating piece for breakfast. Thank you!
Angela Coleby
Thank you! Good breakfast choice!
jeanna
Wow this was awesome! Took to my moms house for Christmas eve and everyone loved it! Even the teenagers loved it!
Angela Coleby
Glad you enjoyed it!
Briana Jones
OMG. This recipe is a WINNER!! It's perfect. Wouldn't change a thing.
Angela Coleby
Huzzah!!!
Terry Fant
Please tell me what erythritol is. Thank you.
Angela Coleby
It's a low carb sweetener. You could use the sweetener of your choice in this recipe.
Tara
Oh my goodness! I just wanted you to know, that I made this yesterday and it is absolutely delicious! Turned out perfectly! I'll be making this again and again! Thank you for sharing!
Angela Coleby
Glad you enjoyed it! It's rather addictive isn't it!
Tara
Is it ever!!! I just ate another sliver just now! Lol. I've been raving about it to everyone! If you could pick the best main dish, side dish, and dessert out of all your recipes, what would they be?
Angela Coleby
oooh, now that's a challenge as I go through phrases of favourites....as a push, my veggie main dish would be my eggplant parmesan...an old recipe but so delicious. Even better cold. For a meat main, (aka the husband's favourite, it would be the chicken with artichokes and olives, although it probably ties with the cajun chicken dish). Side dish is cauliflower with mustard and lemon. Dessert is coconut crusted cheesecake. Darnnit, now I'm hungry thinking about food. I'm off to see what's in the fridge to snack on!!
Joanna
This looks absolutely divine! I am going to try it with Saskatoon berries that I picked a few weeks ago. I made jam and pies (traditional style with sugar and flour, blech!), but this treat will be for me!
Angela Coleby
Let me know how you get on! Happy to share any photos too!
goddessdomestique
Just finished baking this... it is wonderful. I did make a few changes, I doubled the cake recipe because I am using a 9 inch spring form pan, added a cup of sugar free lemon curd made with only 1/4c swerve in it. and placed it on top of the cream cheese mixture and halved the amount of sweetener in the whole dessert as it would have been much too sweet for me other wise... What came out was PERFECT. It has been all I could do to let it sit for 4 hours to set. Just a wonderful taste and texture. Oh and doubled the blueberries. I cut my cake into 16 pieces.
Angela Coleby
Yah! Am glad it worked out for you. Happy eating!
Heather Nye
I don't use erythritol/xylitol. Would this come out ok with honey or maple syrup? Or maybe maple sugar would be better for the cake and crumb topping?
Angela Coleby
I've baked cakes with honey and they have worked out fine. I've never tried a crumble topping with it though.