Blueberry Muffin Bundt Cake
Oct 9, 2014 16:41:37 GMT -5
Post by Shoshanna on Oct 9, 2014 16:41:37 GMT -5
Blueberry Muffin Bundt Cake
Ingredients:
For the Cake:
1 cup unsalted butter, softened
2 cups sugar
3 large eggs
1 Tbs. vanilla extract
2 3/4 cups ap flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 cup buttermilk
Zest of 2 lemons
1 lb. fresh or frozen blueberries (If frozen, pat dry well)
For the Glaze:
3 Tb. buttermilk
1 cup powdered sugar
For the Oat Crumble Topping:
2 Tb. butter
2 Tb. brown sugar
3 Tb. flour
2 Tb. oats
2 Tb. sliced almonds
Directions:
For the cake:
Preheat the oven to 325 degrees F. Spray a bundt pan with non-stick cooking spray and sprinkle lightly with flour.
In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy, then beat in the eggs and vanilla.
Mix the flour, baking powder, baking soda, and salt in a separate bowl.
With the mixer on low, slowly add the flour and buttermilk until all incorporated, then beat in the lemon zest.
Using a spoon, stir in half the blueberries.
Pour the batter into the prepared pan and sprinkle the remaining blueberries over the top.
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 30 minutes before flipping out onto a cooling rack.
While 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. Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes then cool on the baking sheet before you continue.
For the glaze, whisk the buttermilk and powdered sugar 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.
Ingredients:
For the Cake:
1 cup unsalted butter, softened
2 cups sugar
3 large eggs
1 Tbs. vanilla extract
2 3/4 cups ap flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 cup buttermilk
Zest of 2 lemons
1 lb. fresh or frozen blueberries (If frozen, pat dry well)
For the Glaze:
3 Tb. buttermilk
1 cup powdered sugar
For the Oat Crumble Topping:
2 Tb. butter
2 Tb. brown sugar
3 Tb. flour
2 Tb. oats
2 Tb. sliced almonds
Directions:
For the cake:
Preheat the oven to 325 degrees F. Spray a bundt pan with non-stick cooking spray and sprinkle lightly with flour.
In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy, then beat in the eggs and vanilla.
Mix the flour, baking powder, baking soda, and salt in a separate bowl.
With the mixer on low, slowly add the flour and buttermilk until all incorporated, then beat in the lemon zest.
Using a spoon, stir in half the blueberries.
Pour the batter into the prepared pan and sprinkle the remaining blueberries over the top.
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 30 minutes before flipping out onto a cooling rack.
While 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. Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes then cool on the baking sheet before you continue.
For the glaze, whisk the buttermilk and powdered sugar 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.