Blueberry Cream Cheese Breakfast Cake
So this does not have to be breakfast cake. It is just that it is not very sweet and so a little bit more like a healthy-ish muffin. I see that the calorie content of cream cheese is less than half that of butter. And with less sugar, it is reasonably healthy for a cake and therefore good for breakfast. But do add more sugar and then you have a tea time cake. You may be getting the idea that I love cake; I do.
INGREDIENTS
150g/5.3oz cream cheese
75g/2.6oz caster sugar (90g/3.2oz if you want a sweeter tea time cake)
2 egg yolks, 2 egg whites and 1 egg
1/2 tsp vanilla extract
70g/2.5oz almond flour/ground almonds
70g/2.5oz gluten free self raising flour
150g/5.3oz blueberries
Pearl sugar (optional - sprinkle this on top before baking for a tea time option. You can buy Pearl sugar in Ikea)
Preheat the oven to 180C/355F
Prepare a 20cm cake tin by putting some plain oil on a piece of paper towel and spreading it around the walls of the tin. Line the tin with baking paper.
Put the cream cheese in a mixing bowl and add caster sugar.
Mix the cream cheese with the sugar and then add the egg yolks, egg and vanilla extract.
Add the almond flour and flour and mix well.
Whisk the egg whites so that there is a soft peak and stir in a third of it with the blueberries.
Fold in the remaining egg whites and pour into the cake tin.
Sprinkle Pearl sugar on top if this is for a sweeter tea time treat.
9. Bake for 20-25 minutes, removing from the oven when a skewer comes out clean. After about 3 minutes, remove from the tin. Take the baking paper off the base of the cake and cool on a wire rack.
