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:
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1 cup unsalted butter, softened
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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)
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3 large eggs
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1 tablespoon vanilla extract
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2-1/2 cups Barely Barley Low Carb Flour
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1/4 cup Vital Wheat Gluten
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1-1/4 cups buttermilk
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2 lemons, zested
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1 pound fresh blueberries
For the Buttermilk Glaze:
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3 tablespoons buttermilk
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1 cup Swerve confectioners sugar
For the Oat Crumble Topping:
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2 tablespoons butter
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2 tablespoons swerve brown sugar (another sugar substitute will do fine in a pinch)
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3 tablespoons Barely Barley Low Carb Flour
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2 tablespoons oats
DIRECTIONS:
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Preheat the oven to 325 degrees F.
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Spray a standard 12-cup bundt pan with non-stick cooking spray and sprinkle lightly with low carb flour.
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In the bowl of an electric mixer, cream the butter, allulose, and stevia together until light and fluffy.
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Then beat in the eggs and vanilla.
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Mix the flour, baking powder, baking soda, and salt in a separate bowl.
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Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated.
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Finally, beat in the lemon zest before turning the mixer off. Use a spoon to stir in half the blueberries.
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Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top.
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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.
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DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise! Waiting 30+ minutes is safer.
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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.
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Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet before proceeding.
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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/
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