Blueberry-Cream Cheese Crumb Cake

While never a huge fan of cake, coffee cakes are another matter altogether. Coffee cake is served on leisurely mornings with lots of coffee flowing or an afternoon get together with friends....at least to my way of thinking. 

Recently Mr. Dreamy and I had a morning just like that and I sat out to recreate a coffee cake I used to make in my pre-low-carb days. I had planned to name this coffee cake but Mr. D. kept calling it crumb cake so it was thus it was named.

Blueberry-Cream Cheese Crumb Cake

1 cup almond flour

1/4 cup coconut flour

1/3 cup Splenda

1 tsp baking soda

1/2 tsp baking powder

1/4 cup butter, melted

3 eggs

1 tsp vanilla

1 tsp lemon juice

5-6 drops liquid Stevia

pinch of salt

3/4 cup blueberries

4 Tbsp (1/2 an 8-ounce brick) cream cheese, cut into small cubes

Crumb Topping:

4 Tbsp almond flour

4 Tbsp finely shredded coconut

2 Tbsp Splenda

2 Tbsp softened butter

pinch of salt

Place the cream cheese into the freezer for 10-15 minutes to make cutting into small cubes easier. Preheat oven to 350°F. Prepare 8-inch cake pan by spraying with non-stick spray. In a small bowl, combine crumb topping ingredients and set aside. In a medium mixing bowl add coconut flour and cream cheese cubes. Toss to coat cream cheese pieces and then add the rest of the dry ingredients. In a small bowl combine eggs, vanilla, lemon juice, liquid Stevia and melted butter. Toss blueberries with dry ingredients. Gently stir combined wet ingredients into dry, just until mixed batter will be thick). Pour out into prepared cake pan and top with crumb topping mixture. Bake for 22-25 minutes or until tooth pick inserted comes out clean and cake has started to brown slightly around the edges and top. Remove to cooling rack and allow to cool or serve hot. Makes 8 servings. Each serving contains 283 calories, 8.72g carbs, 3.6g fiber = 5.12g net carbs.