There's no feeling blue when you're enjoying this Blueberry Bundt Crumb Cake
This simple and delicious recipe is fool-proof and will satisfy your sweet tooth. Take a tip from our friend Erica, aka @ketobydesign, and give this berry delicious treat a try!
1 bag of Blueberry Muffin & Cupcake Mix
1 tablespoon of almond milk
1/3 cup of coconut oil
2 bags of HighKey Snickerdoodle Mini Cookies
4 tablespoon of butter
1/2 cup of blueberries
1/4 cup of confectioners sugar substitute
2 tablespoons of nut milk
Allergen disclaimer: Dairy
Preheat oven to 350 degrees F and prepare your bundt tin by greasing it with oil.
Follow the instructions on the Highkey blueberry keto muffin & cupcake baking mix by mixing in your eggs, milk and oil - set aside.
Make crumb topping by crushing two bags of Highkey Snickerdoodle Mini Cookies and mixing with 4 tbs of melted butter.
Start layering your bundt pan with 1/4 cup of the blueberries, next the crumb topping mixture and then the rest of the berries.
Pour in all of your blueberry cake mixture and then let bake for 25 minutes or until done in the middle, test this with a toothpick. Let cool before flipping over your cake and adding your drizzle, confectioners sugar substitute mixed with nut milk of choice. Slice & enjoy!
Hi! I'm Erica and I run the food Instagram @ketobydesign. I am an interior designer by day and a self-taught keto baker by night! I started a low-carb diet to shred for my wedding. After losing 50lbs I quickly realized that keto was my new found lifestyle. My Instagram allows me to connect with the keto community and share fun recipes like this one!