Blueberry Cream Crumb Cake, grain free, low carb & paleo option
Blueberry Cream Crumb Cake
Prep Time
12 mins
Cook Time
35 mins
Total Time
47 mins
 
A lovely, layered blueberry crumb cake.
Course: grain free, low carb, paleo, primal, vegetarian
Cuisine: Cakes, dessert
Servings: 12
Author: Stacey
Ingredients
  • Blueberry Crumb Cake:
  • ½ cup coconut flour sifted,
  • 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 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp sea salt
  • 3 eggs
  • ½ cup unsweetened almond milk or coconut milk
  • ¼ cup unsweetened applesauce
  • 3 ½ tbsp butter melted, or coconut oil
  • 1 tsp 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
  • cup sour cream or for paleo option use ¼ cup coconut cream, full fat
  • 1 ½ tbsp sweetener of choice: 1 ½ tbsp erythritol for low carb or 1 ½ tbsp coconut sugar for paleo
  • 2 tsp lemon juice
  • CRUMBLE LAYER:
  • cup almond meal or pecan meal or almond flour, grind up pecans in blender until coarse ground
  • 3 tbsp butter softened or coconut oil, softened
  • 2 tbsp sweetener of choice: 2 tbsp erythritol for low carb or 2 tbsp coconut sugar for paleo
  • 2 ½ tbsp unsweetened shredded coconut flakes
  • 1/2 tsp cinnamon
Instructions
  1. Preheat oven to 350 F, and oil or grease a 8x8 inch square pan. Have the oven rack set to middle of oven.
  2. In a large mixing bowl combine: ½ cup coconut flour, ⅓ cup almond flour, ½ cup sweetener of choice, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ¼ tsp sea salt. Mix together thoroughly. Set aside.
  3. In another large mixing bowl combine: ½ unsweetened almond milk, 3 eggs, ¼ cup unsweetened applesauce, 3 ½ tbsp butter or coconut oil, 1 tsp vanilla extract. Mix together thoroughly.
  4. Add wet ingredients mixture to dry coconut flour mixture. Stir together thoroughly.
  5. Fold in blueberries.
  6. Spoon and spread batter into prepared pan. Set aside.
  7. With an electric mixer or blender, blend or beat together all the ingredients for the cream cheese layer. beat or blend until smooth.
  8. Spoon cream cheese mixture over the top of of cake batter layer (it does not have to cover evenly).
  9. In a medium size mixing bowl combine all crumble topping ingredients and mix and press with a fork until a crumble texture forms.
  10. Drop small spoonfuls of crumble mixture all over the top of cake and cheese layer (does not have to cover every bit).
  11. 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.
Recipe 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*