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Blueberry Cinnamon Struesel “Brioche”

October 5, 2014

Crusty on the outside and soft & puddingy on the inside! Nom Nom

Crusty on the outside and soft & puddingy on the inside! Nom Nom

Well, not quite a brioche, but not quite a cake or sponge either. Sometimes I develop a recipe that doesn’t quite work out the first time but I get an inkling that it’s going to be eventually a huge success! I know this because, despite the previous failed attempts, the recipe still tastes good and I am itching to make it again and again and again!

So it was the third attempt, after many tweaks at this recipe that I decided that it was a goer. At the time, I thought that it was going to be a complicated long-winded method but in-fact, this cake is as easy as pie!

As you know, I rarely use dairy but substituting the cream cheese with anything else, just didn’t work. I used full fat cream cheese with a dash of yoghurt to thin it down. I used coconut yoghurt but any will do.


I liken this recipe to a Danish pastry – crusty on the outside but dense and moist on the inside. The blueberries help cut down the sweetness of the struesel but this is by no means a sweet dessert cake.  Serve it for morning tea with a pot of your favourite brew. You could substitute the blueberries for raspberries and even put some chocolate chips in the mix – the possibilities are endless.

Because this cake is all air, it will get scoffed down in minutes, try to cool it down before slicing if you can resist the heady aromas from the kitchen.

Expect for the cake to shrink significantly in the tin. This is helped by lining the tin with baking paper and also baking the cake with a bowl of water in the bottom of the oven. (I think it helps with the crust and lessen the cracking.) Serve on its own or with custard!

6 eggs, separated
60g coconut sugar (I used Natvia)
140g cream cheese
40g  yoghurt ( I used coconut yoghurt)
25g tapioca flour
1/4 teas cream of tartar
100g raw almonds
1 tab cinnamon
40g butter
25g maple syrup (or honey)
40g coconut sugar
80g blueberries (fresh or frozen)
Place the egg yolks, sugar, cream cheese, yoghurt and tapioca into the TM bowl and blend on SP 5 for 20 seconds or until well combined.
In a mixer* with a balloon attachment, whisk the egg whites with the cream of tartar until soft peaks form. Gently fold in the yolk mixture and pour into a greased and lined spring form  24cm tin.
Without cleaning the bowl add the almonds and mill for 10 seconds on SP 9. Add the remaining struesel ingredients (except for the blueberries) and blend on SP 6 for 30 seconds until a smooth paste forms.
Ready for the oven

Ready for the oven

Dot the mix with a teaspoon onto the batter in the pan and sprinkle with blueberries. Bake in a 160°C oven for 45 – 50 minutes. It will puff up and then sink on cooling.

* You can do this in your TM if you have a second bowl but I prefer to get as much air in the mix as possible.


2 Comments leave one →
  1. France permalink
    October 5, 2014 9:00 pm

    I love your teapot!!! and the recipe too! I’ll give it a go!

    • October 16, 2014 1:59 pm

      Thanks France – I made that teapot in another life!!

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