Blueberry Cream Cheese Crumb Cake: A Sweet Success!
Ingredients:
1 cup all-purpose flour (or almond flour for a low-carb version)
1/2 cup sugar (or a sugar substitute for keto)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup cream cheese, softened
1/2 cup butter, softened
2 large eggs
1 tsp vanilla extract
1 cup blueberries (fresh or frozen)
For the Crumb Topping:
1/2 cup flour (or almond flour for a keto version)
1/2 cup brown sugar (or a sugar substitute for keto)
1/4 cup butter, melted
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the cream cheese, butter, eggs, and vanilla until smooth. Gradually add the dry ingredients and mix until combined.
Gently fold in the blueberries, being careful not to crush them.
For the crumb topping, mix the flour, brown sugar, and melted butter in a small bowl until crumbly.
Pour the batter into the prepared cake pan, then sprinkle the crumb topping evenly over the top.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool before slicing. Enjoy this sweet, creamy, and delightful treat!