Blueberry Muffin Bundt Cake Recipes

THE BEST BLUEBERRY BUNDT CAKE

Steps:

• Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.
• In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; whisk well to combine then set aside until needed.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese at medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the vanilla extract.
• Reduce the speed back to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.
• Using a rubber spatula, gently fold the blueberries into the batter, mixing until just combined.
• Scrape the batter into the prepared pan.
• Bake for 65 to 75 minutes, or until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt and heavy cream. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
• Spread frosting on the top and sides of the cooled cake. Top with fresh blueberries.
• Slice and serve, or store in an airtight container in the fridge, for up to 5 days.

BLUEBERRY MUFFIN BUNDT CAKE

Steps:

• Preheat the oven to 350F Butter and flour a standard non stick 10-12 cup bundt pan, don't skip this step.
• Whisk together the wet ingredients until smooth.
• Add in the baking powder, soda, and salt, and whisk well. Then stir in the flour, just until combined, don't over mix.
• Toss the berries with the teaspoon of flour and then gently fold into the batter. The batter is thick, so do this gently.
• Spoon the batter into the bundt pan and gently smooth out evenly.
• Bake for 45-50 minutes, testing with a toothpick. Don't over bake.
• Let cool 15 minutes on a rack, then carefully turn out the cake to finish cooling. Loosen the edges and the center tube area with a flexible spreader before attempting to remove the cake.
• Let cool completely before drizzling.
• To make the yogurt drizzle whisk the yogurt, sugar, and vanilla with enough milk to thin it down so you can drizzle it over the cooled cake.

BLUEBERRY MUFFIN BUNDT CAKE

Steps:

• Grease the bundt pan and dust with flour.
• Rinse the blueberries. Measure 2 tablespoons of cake mix and shake with the blueberries. This prevents the blueberries from moving to the bottom of the cake pan. Set aside.
• Mix cake mix, pudding mix, yogurt, oil, water, eggs, and cinnamon in a large bowl for 1 minute on low, then 2 minutes on high.
• Pour 2/3 of the batter into the bundt pan. Spread the blueberries evenly around the pan, and then pour the last 1/3 of batter so the blueberries are covered.
• Bake cake on 350 for 45-50 minutes, and check occasionally. When the cake is golden brown on top, remove from oven and let cool.
• After about half an hour, put a large plate on top of the pan, then flip it over. Sprinkle powdered sugar on top.

MINI BLUEBERRY BUNDT CAKES

Steps:

• In a small bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries. , Pour into three 4-in. fluted tube pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional berries if desired.

BLUEBERRY CINNAMON-SWIRL BUNDT CAKE

Steps:

• Heat oven to 350°.
• Grease a 12-cup Bundt pan.
• Drain and rinse blueberries; set aside.
• Mix brown sugar, nuts and cinnamon; set aside.
• In a large bowl blend eggs, sour cream and water. Blend in muffin mix with a fork. Spread 1/3 of batter in pan; top with half the sugar mixture and half the blueberries.
• Repeat, ending with last 1/3 of muffin batter.
• NOTE: I've found that if I twist a knife through the batter a few times just before baking that it disperses the cinnamon/nut mixture more evenly and makes a better swirl throughout the entire cake.
• Bake 50 minutes.
• Mix confectioners' sugar and milk until smooth. Drizzle on warm cake.
• A great breakfast treat for the whole family.

MINI BLUEBERRY BUNDT CAKES

Steps:

• In a small mixing bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries.
• Pour into three 4 inch fluted tube pans coated with nonstick cooking spray. Bake at 350* for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional blueberries if desired.
• NOTE: If using frozen blueberries, do not thaw before adding to batter.