Blueberry Cream Crumb Cake is grain-free, keto, and low carb with paleo options. This coffee cake has delicious layers of cake, cream "cheese" and cinnamon crumble topping.

Blueberry Cream Cheese Crumb Cake, grain free,low carb, and paleo option

Blueberry Cream Crumb Cake is grain-free and low carb with paleo (dairy-free) options.

A blueberry coffee cake with a cream cheese layer and cinnamon crumble topping, makes for the perfect breakfast delight with coffee or tea.

Great for entertaining, weekends, or making ahead and reheating throughout the week. This would be lovely for Easter brunch!

Cinnamon and Blueberries both happen to be super-foods that are full of antioxidants.

Now you have even more reasons to go ahead and indulge in this healthy cake!

If you want to make this cake simpler, then you could omit the cream cheese layer and just have a blueberry crumb cake.

Ingredients

Blueberry Crumb Cake:

½ cup coconut flour, sifted
⅓ cup almond flour
½ cup sweetener of choice: ½ cup granular Erythritol for low carb ( I used Swerve Brand) ,or ½ cup coconut sugar for paleo
1 teaspoon baking powder, like this corn free one
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon sea salt
3 eggs
½ cup unsweetened almond milk or coconut milk
¼ cup unsweetened applesauce
3 ½ tablespoon butter melted, or coconut oil
1 teaspoon vanilla extract
½ cup blueberries

CREAM LAYER:

6 ounces cream cheese softened for low carb, or for paleo option use ¾ cup cashew butter
⅓ cup sour cream or for paleo option use ¼ cup coconut cream, full fat
1 ½ tablespoon sweetener of choice: 1 ½ tbsp erythritol for low carb or 1 ½ tablespoon coconut sugar for paleo
2 teaspoon lemon juice

CRUMBLE LAYER:

⅓ cup almond meal or pecan meal or almond flour, grind up pecans in blender until coarse ground
3 tablespoon butter softened or coconut oil, softened
2 tablespoon sweetener of choice: 2 tablespoon erythritol for low carb or 2 tablespoon coconut sugar for paleo
2 ½ tablespoon unsweetened shredded coconut flakes
½ teaspoon cinnamon

Instructions:

Preheat oven to 350 F, and oil or grease a 8x8 inch square pan. Have the oven rack set to middle of oven.
In a large mixing bowl combine: ½ cup coconut flour, ⅓ cup almond flour, ½ cup sweetener of choice, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ¼ teaspoon sea salt. Mix together thoroughly. Set aside.
In another large mixing bowl combine: ½ unsweetened almond milk, 3 eggs, ¼ cup unsweetened applesauce, 3 ½ tablespoon butter or coconut oil, 1 teaspoon vanilla extract. Mix together thoroughly.
Add wet ingredients mixture to dry coconut flour mixture. Stir together thoroughly.
Fold in blueberries.
Spoon and spread batter into prepared pan. Set aside.
With an electric mixer or blender, blend or beat together all the ingredients for the cream cheese layer. beat or blend until smooth.
Spoon cream cheese mixture over the top of of cake batter layer (it does not have to cover evenly).
In a medium size mixing bowl combine all crumble topping ingredients and mix and press with a fork until a crumble texture forms.
Drop small spoonfuls of crumble mixture all over the top of cake and cheese layer (does not have to cover every bit).
Bake in middle of center rack for 30 to 40 minutes, or until middle is firm or toothpick comes out of center with a few dry crumbs. Cool completely, and store unused portions in the fridge. This always tastes even better the next day when the flavors have intensified.

Nutritional Data:

Nutritional Data for Low Carb Version (using swerve sweetener option & cream cheese & sour cream): Servings: 12, Serving Size: 1 square, Cal: 222, Carbs: 8 g / Net Carbs: 5 g, Fiber: 3 g, Fat: 18 g, Protein: 5 g, Sugars: 3 g, Sodium:434 mg
Nutritional Data for Paleo Version (using coconut sugar and cashew butter options): Servings:12, Serving size: 1 square, Cal: 296, Carbs: 23 g/ Net carbs: 20 g, Fiber 3g, Fat: 20 g, Protein: 6 g, Sugars:15 g, Sodium; 441mg

Printable Recipe Card Below

📖 Printable Recipe Card

Blueberry Cream Crumb Cake

Stacey

A lovely, layered, keto, low carb blueberry cream crumb cake.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 12

Cook Time 35

Total Time 47

Course Dessert

Cuisine American

Servings

Calories 222 kcal

Ingredients

BLUEBERRY CRUMB CAKE:
½ cup coconut flour sifted,
⅓ cup almond flour
½ cup sweetener of choice: ½ cup granular Erythritol for low carb or ½ cup coconut sugar for paleo., I used Swerve brand
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon sea salt
3 eggs
½ cup unsweetened almond milk or coconut milk
¼ cup unsweetened applesauce
3 ½ tablespoon butter melted, or coconut oil
1 teaspoon vanilla extract
½ cup blueberries
CREAM LAYER:
6 ounces cream cheese softened for low carb, or for paleo option use ¾ cup cashew butter, ¾ cup
⅓ cup sour cream or for paleo option use ¼ cup coconut cream, full fat
1 ½ tablespoon sweetener of choice: 1 ½ tablespoon erythritol for low carb or 1 ½ tablespoon coconut sugar for paleo
2 teaspoon lemon juice
CRUMBLE LAYER:
⅓ cup almond meal or pecan meal or almond flour, grind up pecans in blender until coarse ground
3 tablespoon butter softened or coconut oil, softened
2 tablespoon sweetener of choice: 2 tablespoon erythritol for low carb or 2 tablespoon coconut sugar for paleo
2 ½ tablespoon unsweetened shredded coconut flakes
½ teaspoon cinnamon

Instructions

Preheat oven to 350 F, and oil or grease a 8x8 inch square pan. Have the oven rack set to middle of oven.
In a large mixing bowl combine: ½ cup coconut flour, ⅓ cup almond flour, ½ cup sweetener of choice, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ¼ teaspoon sea salt. Mix together thoroughly. Set aside.
In another large mixing bowl combine: ½ unsweetened almond milk, 3 eggs, ¼ cup unsweetened applesauce, 3 ½ tablespoon butter or coconut oil, 1 teaspoon vanilla extract. Mix together thoroughly.
Add wet ingredients mixture to dry coconut flour mixture. Stir together thoroughly.
Fold in blueberries.
Spoon and spread batter into prepared pan. Set aside.
With an electric mixer or blender, blend or beat together all the ingredients for the cream cheese layer. beat or blend until smooth.
Spoon cream cheese mixture over the top of of cake batter layer (it does not have to cover evenly).
In a medium size mixing bowl combine all crumble topping ingredients and mix and press with a fork until a crumble texture forms.
Drop small spoonfuls of crumble mixture all over the top of cake and cheese layer (does not have to cover every bit).
Bake in middle of center rack for 30 to 40 minutes, or until middle is firm or toothpick comes out of center with a few dry crumbs. Cool completely, and store unused portions in the fridge. This always tastes even better the next day when the flavors have intensified.

*As an Amazon Associate I earn from qualifying purchases.

Notes

Nutritional Data for Low Carb Version (using swerve sweetener option & cream cheese & sour cream): Servings: 12, Serving Size: 1 square, Cal: 222, Carbs: 8 g / Net Carbs: 5 g, Fiber: 3 g, Fat: 18 g, Protein: 5 g, Sugars: 3 g, Sodium:434 mg

Nutritional Data for Paleo Version (using coconut sugar and cashew butter options): Servings:12, Serving size: 1 square, Cal: 296, Carbs: 23 g/ Net carbs: 20 g, Fiber 3g, Fat: 20 g, Protein: 6 g, Sugars:15 g, Sodium; 441mg

*all nutritional data are estimates based on the products I used*