🫐 Southern Blueberry Cream Cheese Coffee Cake
A tender almond flour coffee cake layered with creamy cheesecake filling, juicy blueberries, and a buttery cinnamon crumble. It's everything you love about a Southern coffee cake—made with smarter choices.
🏡 Pull Up a Chair
Nothing says "good morning" around here like the smell of coffee cake baking in the oven. Whether it was Sunday morning before church or a lazy Saturday with a fresh pot of coffee, coffee cake always found its way to the table. This version keeps those same cozy flavors with juicy blueberries, creamy cheesecake filling, and a buttery cinnamon topping—all without traditional flour.
❤️ From Michelle
One of my goals with Front Porch Diabetic is proving that desserts don't have to feel like a compromise. This coffee cake is soft, rich, and comforting, using everyday ingredients you'd be happy to keep in your pantry.
🧺 What You'll Need
Cake Batter
- 2½ cups finely sifted almond flour
- ¼ cup coconut flour
- ⅔ cup granulated monk fruit sweetener
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- ½ cup melted butter
- ½ cup sour cream
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 ounces cream cheese, softened
- ¼ cup powdered monk fruit sweetener
- 1 egg
- 1 teaspoon vanilla
Blueberry Layer
- 2 cups fresh blueberries
- 1 tablespoon coconut flour
Cinnamon Crumble
- ½ cup almond flour
- 2 tablespoons coconut flour
- 3 tablespoons monk fruit sweetener
- 1 teaspoon cinnamon
- 3 tablespoons melted butter
👩🍳 Let's Get Cooking
Step 1
- Preheat oven to 350°F.
- Grease a 9-inch square baking dish.
Step 2
- Whisk together almond flour, coconut flour, baking powder, baking soda, salt, and monk fruit sweetener.
- Mix eggs, butter, sour cream, and vanilla until smooth.
- Combine wet and dry ingredients just until mixed.
Step 3
- Beat cream cheese, monk fruit, egg, and vanilla until creamy.
Step 4
- Toss blueberries with coconut flour.
- This helps keep them evenly distributed throughout the cake.
Step 5
- Spread half the batter into the pan.
- Spread cream cheese filling over the batter.
- Scatter blueberries over the filling.
- Top with remaining batter.
Step 6
- Mix crumble ingredients together until crumbly.
- Sprinkle evenly over the top.
Step 7
- Bake 45–50 minutes.
- A toothpick inserted near the edge should come out clean.
- Cool completely before slicing.
🐔 Pearl's Kitchen Tip
Don't skip tossing the blueberries with a little coconut flour. It helps keep them from sinking and gives you beautiful berries in every slice. — Pearl
🍽 Serve It With
- Fresh brewed coffee from Coffee Corner
- A dollop of whipped cream sweetened with monk fruit
- Fresh blueberries
🧊 Storage & Leftovers
Store covered in the refrigerator for up to five days. Warm individual slices for about 15 seconds in the microwave before serving. Freeze tightly wrapped slices for up to two months.
🥣 Approximate Nutrition (Per Slice)
- Calories: 315
- Protein: 9g
- Net Carbs: 8g
- Fat: 28g
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