Berry Crumb Cake

low carb blueberry crumb cake
Get ready for the best crumb cake you have ever eaten! Perfectly moist, filled in with your favorite berry flavors and topped with a crumble that is just right in texture, this recipe will quickly become a favorite! Best enjoyed

What you need:
For the crumb topping:
  • 1/2 cup almond flour
  • 3 tbsp butter, melted
  • 2 tsp cinnamon 
For the cake:

For the filling:

  • Blueberry Preserves, sugar free
  • 1/4 cup fresh blueberries, optional
  1. Preheat the oven to 325°F. 
  2. Make the crumb topping by mixing all the ingredients until fully combined with a fork. Keep the mixture as large crumbles, do not over-mix. Set it aside until ready to use.
  3. For the cake, combine and stir cake mix, butter, eggs, milk & vanilla in a bowl until well blended. 
  4. Spread the batter evenly into a 8x8 or 7x11 baking dish/cake pan. 
  5. Spread your favorite berry flavored preserve, jam or compote on top of the cake batter and add your fresh berries.  
  6. Top the berries with your crumb topping by pinching the mixture between your fingers.
  7. Baking times vary, so keep an eye on yours and begin to check it at 45 minutes. The cake is done when a toothpick inserted in the center comes out clean.
  8. Remove the cake from the oven and allow it to cool for at least 30 minutes before cutting.
  9. Enjoy

Optional: Drizzle a light glaze on top of the crumb cake once out of the oven. Combine 1/4 cup powdered sweetener with 2 tbsp water & a drop of vanilla extract or lemon juice.