Keto-Friendly Blueberry Muffin Cake

This fun twist to a classic cake is nothing BUNDT spectacular! Featuring Spent Grain Flour!

PREP TIME - 25 MINS

BAKING TIME - 65 MINS

TOTAL TIME - 90 MINS

YIELD - ONE 9” BUNDT CAKE (16 SLICES)

INGREDIENTS

For the Blueberry Cake:

• 1 cup unsalted butter, softened

• 2 cups equivalent sugar substitute (we used 2 cups Allulose and 0.40g of pure stevia extract, but any sugar substitute like Truvia will do the trick)

• 3 large eggs

• 1 tablespoon vanilla extract

• 2-1/2 cups Barely Barley Low Carb Flour

• 1/4 cup Vital Wheat Gluten

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1-1/4 cups buttermilk

• 2 lemons, zested

• 1 pound fresh blueberries

For the Buttermilk Glaze:

• 3 tablespoons buttermilk

• 1 cup Swerve confectioners sugar

For the Oat Crumble Topping:

• 2 tablespoons butter

• 2 tablespoons swerve brown sugar (another sugar substitute will do fine in a pinch)

• 3 tablespoons Barely Barley Low Carb Flour

• 2 tablespoons oats

DIRECTIONS:

1. Preheat the oven to 325 degrees F.

2. Spray a standard 12-cup bundt pan with non-stick cooking spray and sprinkle lightly with low carb flour.

3. In the bowl of an electric mixer, cream the butter, allulose, and stevia together until light and fluffy.

4. Then beat in the eggs and vanilla.

5. Mix the flour, baking powder, baking soda, and salt in a separate bowl.

6. Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated.

7. Finally, beat in the lemon zest before turning the mixer off. Use a spoon to stir in half the blueberries.

8. Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top.

9. Bake for 60-80 minutes, until a toothpick inserted into the center, comes out clean. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack.

10. DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise! Waiting 30+ minutes is safer.

11. Once the cake is cooling on the rack, mix the oat crumble. Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces.

12. Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet before proceeding.

13. For the glaze, whisk the buttermilk and Swerve Confectioners in a small bowl. Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.

ENJOY!!

NOTE: This recipe and directions were originally copied/adopted and transformed from: https://www.aspicyperspective.com/blueberry-cake/

NUTRITION FACTS (PER SERVING) - 1 SLICE

Calories = 230

Protein = 11g

Net Carbs = 8g

Fat = 16g

Fiber = 9g