GF Cream Cheese & Blueberry Coffee Cake

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 227.2

Total Fat: 8.7 g
Cholesterol: 65.8 mg
Sodium: 237.4 mg
Total Carbs: 32.3 g
Dietary Fiber: 1.7 g
Protein: 5.3 g

View full nutritional breakdown of GF Cream Cheese & Blueberry Coffee Cake calories by ingredient

Introduction

Gluten free indulgence. I allow myself one serving as a snack, once a day. When I make a whole one, I give half away to a friend who has celiac to reduce my tempation. I often reduce the amount of sugar in my recipes, too, thus reducing the carbs somewhat. Gluten free indulgence. I allow myself one serving as a snack, once a day. When I make a whole one, I give half away to a friend who has celiac to reduce my tempation. I often reduce the amount of sugar in my recipes, too, thus reducing the carbs somewhat.

Minutes to Cook: 60

Number of Servings: 12

Ingredients

Cake base:

1.5 c brown rice flour

.25 t salt

.25 t xanthan gum

2 t baking powder

.25 c butter, softened

.25 c sugar

1 egg

.66 c milk

1 t vanilla extract

Cheese layer:

8 oz neufchatel cheese, softened

1 egg yolk

.25 c sugar

2 t lemon juice

Streusel Layer:

2 T almond meal (or brown rice flour, if you don't have any)

2 T butter

3T sugar

1/2-1 t ground cinnamon

Directions

Preheat oven to 375.

For cake base, mix flour, salt, xanthan gum & baking powder. Cream butter & sugar, then beat in egg, milk & vanilla. Slowly incorporate flour mixture until smooth. Spread in 8x8 pie/tart pan.

Spread fresh or still frozen blueberries evenly over surface.

For cheese layer:
Blend cheese with other ingredients till smooth. Drop in big spoonfuls over berries.

For streusel:
Mix all ingredients with fork till crumbly. Sprinkle over top of cheese layer.

Bake for 45-60 minutes, till no longer jiggly in center and starting to brown. Cool completely before serving.

Number of Servings: 12

Recipe submitted by SparkPeople user YARROW1.