Blueberry cream cheese cake

This coffee cake is a dense one for warmer days. It’s very rich and flavourful.

The original recipe by All Day I dream about Food (link) uses raspberry, but I prefer blueberries when they are cooked, they just contain a bit more carbs so I use a smaller amount.

8 servings

Ingredients

Cake Batter:

• 1 cups almond flour
• 1/6 cup coconut flour
• 1 tsp baking powder
• 1/8 tsp salt
• 60 gr butter softened
• 1/3 cup Erythritol
• 1.5 large eggs room temperature
• 1/2 tsp vanilla extract
• 1/4 cup milk (or half heavy cream/half water)

Filling:

• 120 gr cream cheese softened
• 1/4 cup Erythritol
• 0.5 large egg
• 1/2 tsp vanilla extract
• 1/2 cup blueberries
• 1 tbsp sliced almonds

Instructions

1. Preheat the oven to165 C and grease a baking pan 
2. For the batter, combine the almond flour, coconut flour, baking powder, and salt 
3. In a large bowl, beat the butter with the sweetener until well combined. 
4. Beat in the eggs and vanilla extract.
5. Beat in the almond flour mixture until combined, then beat in the milk until well combined. 
6. For the filling, beat the cream cheese with sweetener until smooth. Beat in the egg and vanilla extract.
7. To assemble the cake, spread about two thirds of the cake batter in the prepared baking pan.
8. Pour the cream cheese mixture over batter in pan and sprinkle with raspberries. Dot the remaining batter over the filling in small spoonfuls, allowing some of the filling to peek through. Sprinkle with sliced almonds.
9. Bake 35 to 40 minutes
10. Remove and let cool completely, then transfer to refrigerator to chill