Blueberry Cinnamon-Swirl Bundt Cake

Recipe by Julie Bs Hive
READY IN: 1hr 5mins
SERVES: 10-12




  • 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.