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    You are in: Home / Recipes / Blueberry Bundt Cake Recipe
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    Blueberry Bundt Cake

    Blueberry Bundt Cake. Photo by Julie B's Hive

    1/5 Photos of Blueberry Bundt Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    15 mins

    50 mins

    Julie B's Hive's Note:

    Slightly different, this one begins with 2 boxes of blueberry muffin mix. NOTE: You will use the two small cans of blueberries included in the packaged muffin mixes; there are no fresh blueberries in this recipe. This breakfast cake comes from one of my old "card libraries" but don't remember which one. so can't give credit where credit is due. It's a family favorite.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 350°.
    2. 2
      Grease a 12-cup Bundt pan.
    3. 3
      Drain and rinse blueberries; set aside.
    4. 4
      Mix brown sugar, nuts and cinnamon; set aside.
    5. 5
      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.
    6. 6
      Repeat, ending with last 1/3 of muffin batter.
    7. 7
      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.
    8. 8
      Bake 50 minutes.
    9. 9
      Mix confectioners' sugar and milk until smooth. Drizzle on warm cake.
    10. 10
      A great breakfast treat for the whole family.

    Ratings & Reviews:

    • on March 05, 2008

      55

      I was a little leery at first because the batter was a little tough to work with. It just did not want to spread. I finally sprayed a spatula with cooking spray and used that to smooth out the batter. I was also nervous about the amoung of nut mixture. Needless to say, there was nothing to worry about. The batter baked up fine and the amount of filling was perfect. I didn't find the cinnamon too overpowering and I used the full tablespoon. Loved it. The best part of this whole cake is that the crust reminds me of how muffin tops taste (you know the top of the muffin is the best part!) Julie, I absolutely love it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 02, 2008

      55

      I will never make blueberry muffins again. This is a new favorite. Served it while still warm, and it was to die for. I used pecans instead of walnuts, because that was what we had on hand. It turned out wonderful, thanks for the great recipe Julie B!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 17, 2008

      55

      this was easy and wonderful, my requirement for a good recipe. i like the fact that it uses a muffin mix, but the end results don't reflect this. i used pecans instead of the walnuts and low fat sour cream and egg substitute and there was no loss in the delish factor of this cake. thank you for posting this really great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Blueberry Bundt Cake

    Serving Size: 1 (54 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 170.7
     
    Calories from Fat 87
    51%
    Total Fat 9.7 g
    15%
    Saturated Fat 3.7 g
    18%
    Cholesterol 52.8 mg
    17%
    Sodium 32.4 mg
    1%
    Total Carbohydrate 19.2 g
    6%
    Dietary Fiber 0.7 g
    3%
    Sugars 16.7 g
    66%
    Protein 3.0 g
    6%

    The following items or measurements are not included:

    Duncan Hines blueberry muffin mix

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