Low Carb Blueberry Danish Coffee Cake (Gluten Free)

A delicious & moist crumb cake with
fresh blueberries.

Cake Ingredients:
1 1/2 teaspoons butter (for greasing pan)
6 tablespoons butter (at room temperature)
1/3 cup Lakanto Classic Monkfruit Sweetener (or sweetener of your choice)
2 eggs
1 tablespoon pure vanilla extract
1 cup almond flour
1/4 cup coconut flour
1/8 teaspoon sea salt
2 teaspoons baking powder
1/4 teaspoon xanthan gum
1/2 cup unsweetened almond milk
1 1/4 cups fresh blueberries

Cheese Layer Ingredients:
3 ounces cream cheese
1 egg, lightly beaten
1 tablespoon Lakanto Classic Monkfruit Sweetener (or sweetener of your choice)

Crumb Topping Ingredients:
3 tablespoons butter
1 cup almond flour
3 tablespoons Lakanto Classic Monkfruit Sweetener (or sweetener of your choice)
1 teaspoon lemon zest

Method:
Preheat oven to 350*. Grease the bottom and sides of a 9 inch square pan with the 1 1/2 teaspoons of butter.
For the cake: 
In a large bowl, cream together the butter and sweetener until well blended and smooth. Add one egg at a time, beating well after each one. Add the vanilla and mix to blend in. In a separate bowl, stir together the almond flour, coconut flour, salt, baking powder and xanthan gum. Add to the creamed ingredients and mix well. Blend in the almond milk to make a smooth batter. Spread the batter evenly in the prepared pan. Sprinkle the blueberries evenly over the cake batter.
For the cheese layer:
Place the cream cheese in a microwaveable bowl. Heat for 20 to 30 seconds. (until softened)
Stir with a fork, or mini whisk, until smooth. Add the egg and sweetener, mixing until smooth. Pour evenly over the blueberries.
For the crumb topping:
Melt the butter, in a microwave safe bowl, at 15 second intervals, just until melted. Stir in the almond flour, sweetener and lemon zest, mixing until well blended. Sprinkle evenly over the layers in the pan. Bake for 30 to 40 minutes, or until a toothpick (or knife) inserted in the center comes out clean. The top should be a golden brown. (If it browns quickly, carefully place a piece of foil over the cake to keep the top from becoming too dark, or burning. Cool and cut into nine 3 inch squares. Makes 9 servings. Serve for breakfast, or topped with whipped cream, for dessert. Store leftover portions in an airtight container in the refrigerator.

Notes:
This cake tastes like a blueberry & cream cheese danish, except it is healthy, gluten free (and guilt free) option.
It can be served warm, but I think the flavor is best at room temperature or chilled.
This is so good, that my non KETO husband chose to eat this, instead of the 5 other non KETO favorite treats, of his, that were available!