Blueberry Muffin Bundt Cake
User Reviews
3.5
Blueberry Muffin Bundt Cake
Description
This bundt cake recipe blends wet ingredients—yogurt, melted unsalted butter, granulated sugar, and eggs—with dry leaveners including baking powder, baking soda, salt, and all-purpose flour. Fresh blueberries are tossed in flour and gently folded into the thick batter, preserving the fruit without sinking. The bundt pan is well greased and floured to ensure the cake releases cleanly after baking 45-50 minutes at 350°F.
The resulting cake has a tender crumb with evenly distributed bursts of fresh blueberries, offering moistness and subtle tartness within each bite. The yogurt-based drizzle, made of yogurt, powdered sugar, vanilla extract, and thinned with milk, adds a sweet and slightly tangy glaze to the cooled cake. This combination evokes the flavor and texture of blueberry muffins but in a shareable bundt form.
This cake serves well as a breakfast treat, coffee cake, or dessert. Careful mixing and minimal folding help avoid overworking the batter to preserve a tender texture. Cooling before glazing is important to keep the drizzle in place.
Ingredients
wet ingredients
- 1/2 cup unsalted butter 2 tablespoons, melted
- 1 cup granulated sugar
- 1 1/2 cups yogurt for a richer cake, use sour cream :, full fat
- 2 large egg
dry ingredients
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 cups all-purpose flour
berries
- 3 cups blueberries
- 1 tsp flour
yogurt drizzle
- 2/3 cup yogurt
- 2-3 Tbsp powdered sugar
- vanilla extract dash
- milk to thin
Instructions
- 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.
Notes
- This recipe is inspired by a blueberry muffin base, adapted to be baked as a bundt cake for a larger, shareable format.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 50g | 17% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 57mg | 19% |
| Sodium | 238mg | 10% |
| Potassium | 246mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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