Blueberry Cream Cheese Coffeecake (Low Carb and Gluten-Free)


If I told you this was a Father’s Day post, you might think I was extremely well organized and ahead of the game. I mean, a week and a half ahead, and Carolyn’s already posting Father’s Day ideas? That girl is on the ball! I wish I was as organized as Carolyn, she really leads the pack. I should probably shut up now and leave you with that as the lasting impression. But the truth is, I am not quite so ahead of the game as I’d like to pretend. The real reason that I am posting a Father’s Day recipe so early in advance is that I thought Father’s Day was this coming weekend, not the following one. Yup, there you have it. I was a teensy bit ahead on things and was quite proud of myself for being so. I’d typed up the recipe and was collecting other recipes as suggestions for a Father’s Day brunch. And then I stopped and wondered if I was right about the date. So I googled “Father’s Day 2012” and saw that I was off by a week. But I decided to go ahead with the post anyway, because I was that far in already.

Oh well. So much for looking like a well organized blogger.

Father’s Day really isn’t that big a deal in our house. Nor is Mother’s Day. We do usually have a nice brunch on these days and we try to make sure the person of honour is buffered from the majority of the childcare. There may be a small present or two. A few years ago, I went to town on Father’s Day and bought my husband a new Weber gas grill. But I have to confess, that had a bit of a selfish intent to it, as we love to grill out and had a small charcoal version that didn’t allow us to grill on a moment’s notice. That gas grill sees a lot of use.

But my husband just so happens to be a rockin’ good dad. He’s very involved without being TOO involved. He sets structure and boundaries, but knows when those can and should be bent. He’s loving without being smothering. And they all worship him. Which, as wonderful as it is to be worshipped, can also be incredibly exhausting. So I know I will be taking some time when Father’s Day comes (not this coming weekend, but the following one!) to make him a nice brunch and perhaps even pack him off for some alone time. I made this coffee cake a few weeks ago and he loved it, so I might just make that again. If you are looking for a truly delicious, low carb, gluten free coffee cake, this is your recipe.

But the problem with brunch is that the possibilities are endless. There are so many delicious recipes! Check out these links for some great Father’s Day brunch ideas (not all low carb and gluten free)…

Eggs & Meat:
Mushroom Brie Omelet from All Day I Dream About Food
Corned Beef Hash with Horseradish Cream Sauce from A Spicy Perspective
Summer Vegetable Torta from All Day I Dream About Food
Bacon, Gruyere and Endive Quiche from All Day I Dream About Food
Baked Huevos Rancheros from Created By Diane
Tuscan Baked Eggs from Kalyn’s Kitchen
Thin Spinach and Herb Omelettes from Gourmande In The Kitchen

Pancakes & Waffles:
Blueberry Buckwheat Pancakes from All Day I Dream About Food
Almond Flour Yogurt Waffles from All Day I Dream About Food
Strawberry Banana French Toast Casserole from Jeanette’s Healthy Living

Baked Goods:
Orange Sweet Rolls from A Thought For Food
Sweet Cream Scones and Strawberry Rhubarb Jam from Food Plus Words
Cheddar Jalapeno Muffins from All Day I Dream About Food
Gluten Free Chocolate Marbled Cake from Jeanette’s Healthy Living
Lavender and Lemon Scones from Bake At 350
Orange Cranberry Bread from A Little Bit of Everything
Macadamia Coconut Lime Muffins from All Day I Dream About Food

Blueberry Cream Cheese Coffeecake (Low Carb and Gluten-Free)


    Blueberry Filling:
  • 1 cup frozen blueberries
  • 2 tsp water
  • 1 tsp arrowroot starch
  • Cream Cheese Filling
  • 8 oz cream cheese
  • 1 large egg
  • 2 tbsp granulated erythritol (I used Swerve)
  • 1/8 tsp stevia extract
  • Cake:
  • 2 cups almond flour
  • 1/4 cup granulated erythritol (I used Swerve)
  • 1/4 cup vanilla whey protein powder
  • 2 tsp baking powder
  • 1 tsp xanthan gum
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 oz greek yogurt
  • 1/4 cup butter, softened
  • 3 large eggs
  • 1/8 tsp stevia extract
  • 1/4 cup unsweetened almond milk


  1. For the blueberry filling, in a small saucepan over medium heat, bring blueberries to a simmer and cook until they release their juices, about 3 minutes.
  2. In a small cup, mix together water and arrowroot starch until well combined. Add starch mixture to blueberries and cook until thickened, about 1 minute.
  3. For the cream cheese filling, in a medium bowl, beat cream cheese until smooth. Beat in egg until well combined, then beat in erythritol and stevia.
  4. For the cake, preheat oven to 350F and grease a 9-inch springform pan.
  5. In a medium bowl, whisk together almond flour, granulated erythritol, vanilla protein powder, baking powder, xanthan gum, baking soda and salt.
  6. In a large bowl, beat yogurt and butter together until smooth. Add eggs one at a time, beating lightly after each addition, then beat in stevia extract.
  7. Beat in almond flour mixture in two additions, alternating with almond milk and scraping down beaters and sides of bowl as needed.
  8. Spread batter in well-greased 9-inch springform pan with removable bottom, pushing batter up sides of pan to create center well for filling. Sides should be about 1 inch wide.
  9. Spread cream cheese mixture evenly into center well, and then spread blueberry mixture over top of cream cheese.
  10. Bake in 350F oven 30 to 35 minutes, or until sides are set. Center will still jiggle somewhat.
  11. Let cool in pan. Run a sharp knife around cake in pan to loosen, and remove sides. Cover tightly with plastic wrap and refrigerate for at least one hour.
  12. Keep refrigerated
  13. Serves 10. Each serving has 9 g of carbs and 3 g of fiber. Total NET CARBS = 6 g.

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  1. says

    It’s so much better to be a week early with Father’s Day than a week late! At least this gives us plenty of time to get our menu together. Except I’ll be out of town with Dudette. Hubby’s present will be our return in the evening (and a full week of peace and quiet while we’re gone). Does that count?

    This does look fantastic, though. I love the cream cheese filling in the middle especially.

  2. says

    Lol Carolyn, I’ve done that myself on occasion. Once we showed up to a horse show early cuz we forgot about the time change too. Yup, gotta love busy ladies.

    This looks really incredible. So rich and pretty. I am always so amazed by how you make these desserts low carb and gf. You are a rock star!

    • Carolyn says

      Gluten-free baked goods need structure, and the protein powder helps give them that. YOu can skip it if you want, but your cake may not rise as much. Or if it’s simply the whey protein you don’t like, you could use another kind of protein powder like soy or hemp.

      • heather says

        I substituted an equal amount Bob’s Red Mill all purpose gluten free flour for the protein powder. I know it increases the carb count but it rose beautifully.

  3. says

    I always love hearing stories about great dads and moms! Your husband is quite lucky to be partaking in this coffeecake with you =)

  4. says

    Oh Carolyn, don’t feel bad. I did exactly same thing just yesterday (Googling Father’s Day 2012) because I really thought Father’s Day was this coming Sunday and I forgot about it. I’m glad it wasn’t so that I can still ship something via airmail… At least you made something already for Father’s Day treat (along with the brunch idea!) while I on the other hand have no plan! LOL. Beautiful blueberry cream cheese coffee cake! It look irresistible!

  5. chris says

    I used butter instead of the water in the blueberries and just a pinch of sweetener (unless the berries are fresh and sweet) – it is called blueberry caviar. Yumm! Thanks for the recipes.

  6. says

    What a treat this would be for Father’s Day. You are way ahead of me planning Father’s Day! Thanks for including my recipes in your roundup – I’m going to take a look at all of these recipes and try to figure out what we’re going to do.

  7. Pam says

    We have a plethora of fresh blueberries from our blueberry bushes, and this looks like a recipe to try! Do I need to make any adjustments for fresh blueberries? And, can a gum thickener (e.g., Thick ‘n Thin not starch, etc.) be used in place of the arrowroot? I’m pretty sure I can use that instead of xanthan gum in the cake batter ingredients, but I wasn’t sure if it would serve the same function as the arrowroot in the blueberry filling. Thanks for your wonderful blog and all your wonderful recipes!

    • Carolyn says

      Fresh blueberries are going to be drier and release less liquid. Just be ready to add a bit of liquid if you think you need it. I’ve never used thick’n’thin but I am sure you can sub it. I don’t really know how it works…does it thicken just by being added or does it need heat like starch does?

      • Pam says

        I wouldn’t have factored dryness in with fresh blueberries, so thank you for that advice! The ThickenThin not/Starch Thickener, which I mislabeled (manufacturer out of business) is a combination of gums including xanthan and supposedly works in hot or cold liquid. I still have some so I wondered if it would work as well as the arrowroot. I guess I’ll find out!

        • Pam says

          Carolyn, I went ahead and used frozen blueberries. Just wanted to say that the ThickenThin not/Starch worked fine. Knowing how little it takes to thicken, I used 1/4 tsp and it thickened the juices nicely, with no added carbs. For some reason, my batter was too runny to make a well (perhaps it was the size of my eggs), so I just put the cream cheese mixture in the center and tried to spread out as much as possible, then added the blueberries on top of that. Both those layers fell, but the cake ended up baking fine and there was a nice layer of cream cheese through the middle of the cake, almost to the edge. It is delicious…thank you so much for the recipe and for sharing all that you do!

  8. Allison says

    I made this yesterday, and I had a problem with a weird taste to it. Realized it was stemming from some great value brand frozen blueberries. I had to scoop it all out of the center:( I ended up cooking some fresh blueberries and blackberries in the same manner, and putting them in where I took it out. It was perfect!! I recommend using the fresh fruit on that instead.

  9. Vicki says

    Sorry to say that this coffee cake looks so pretty but tastes very bland and boring. I followed the recipe exactly and it didn’t taste sweet, like cake should, at all. If I ever go to the trouble of making it again, which I doubt, I will use twice the sweetener.

    • Carolyn says

      To each his own. This was a hit with my family but I guess we don’t like things very sweet anymore. Others have made it and loved it. Thanks for your feedback!

  10. Melanie says

    I really love this recipe and I keep coming back to it. I’ve used cranberries at times in place of blueberries (I’ve got bags of them in my freezer!) and those were fantastic too! Thank you so much Carolyn, for sharing so many incredible recipes!

  11. Jan Stamm says

    I think this would be amazing using your new mincemeat or “spicy cranberry walnut” filling…I’m going to try it!

  12. Rebecca says

    Hi Carolyn, first time commenter, long time reader…I have tried a lot of your recipes for myself but this is one of the first I have made for my family and they (3 out of 4) really enjoyed it, including my diabetic husband and my picky picky toddler. I had no starch at all in the house, so I added a teeny bit of coconut flour (weird I know) to the blueberries but that was all I could think of to help thicken it. If anything I will double the cream cheese and blueberry mix and spread out the cake more with a different type of pan; maybe even figure out how to do it with coconut flour. I am a complete novice in the kitchen so I learn as I go…anyway thank you very much for all you do throughout the year and I hope you and your family has a lovely holiday!

  13. Lisa says

    This recipe is absolutely delicious!! I didn’t have blueberries so I used a combination of frozen raspberries and fresh strawberries!! The cake part is just perfect, I’m going to make that for shortcake or frost it!! It’s so easy too! I now have a “Carolyn” folder with all of your recipes! Thanks!!!

  14. Lisa says

    This is remarkably good. I made it the other day, and served it right next to a full sugar pie. The coffee cake went first. Kudos to you Carolyn.

    • Carolyn says

      Probably, but I don’t think you need as much as I used arrowroot. About 1/2 tsp of xanthan would work and make sure you whisk it in VERY quickly or it will clump up.

  15. Sarah B says

    Thank you SO much for this amazing recipe, Carolyn! I’m repeatedly impressed with your recipes. I did this just as it’s written but used cornstarch instead of arrowroot as a thickener because that’s what I had. It turned out amazing – delicious with coffee! I just made another to share with my mom when she visits tomorrow. I appreciate all your hard work and for sharing your treasures!

  16. Jean says

    Thanks. Love this coffee cake, especially the cake part. It is delicious. Have you done anything else using the cake recipe? Could you use it for chocolate cake?

  17. Jean says

    Thanks so much. I left off the blue berries and made my own cherry pie filling to serve on the side. I love this dough. I have made regular coffee cake and cupcakes with cinnamon covered chopped apple in it and plan to make pineappleside down cake. Thanks again


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