Ingredients

For the Crumble Base

• 2 ½ cups whole-wheat flour (300 g)
• ½ cup coconut yogurt (125 g)
• 5–6 tablespoons shredded coconut
• 1 cup ricotta cheese (250 g)
• ¼ cup sugar (50 g)
• 1 tablespoon honey
• 2 teaspoons baking powder
• pinch of salt
• 1 large egg
• 1 teaspoon vanilla extract

For the Blueberry Sauce

• 1 ¾ cups fresh blueberries (250 g)
• 1 tablespoon cornstarch
• 1 teaspoon honey
• ¼ cup water

For the Cream Cheese Layer

• 6 oz light cream cheese
• 2 tablespoons powdered sugar

Instructions

1. Make the Blueberry Sauce

1. Add blueberries, water, and honey to a small saucepan.
2. Cook over medium heat until the berries soften and release their juices.
3. Stir in the cornstarch and cook 1 more minute until thickened like a jam.
4. Let cool.

2. Prepare the Crumble Dough

1. In a stand mixer, combine flour, baking powder, salt, sugar, honey, and ricotta.
2. Mix until sandy and crumbly.
3. Remove 1 cup of this mixture and set aside for the topping.
4. Add vanilla to the remaining dough.
5. Whisk the egg with the coconut yogurt separately, then incorporate into the dough.
6. If the dough is too sticky, add a little extra flour.

3. Assemble

1. Line a springform pan with parchment paper.
2. Press the dough into the pan, forming a slight border along the sides.
3. Mix cream cheese with powdered sugar and spread over the base.
4. Spoon the blueberry sauce on top.
5. Sprinkle the reserved crumble mixture over everything; add extra coconut if desired.

4. Bake

1. Preheat oven to 350°F (180°C).
2. Bake 40 minutes, until the top is lightly golden.
3. Cool before slicing to allow the layers to set.