Blueberry Bundt Coffee Cake
Recipe: #6073
July 31, 2012
Categories: Desserts, Cakes, Blueberry, Baby Shower, Birthday, Brunch, Easter, Fathers Day, Game/Sports Day, Mothers Day, Oven Bake, Flour, more
"This makes a delicious lovely bundt cake. I made this a second time and reduced the fat, instead of using 3/4 cup butter, I used 1/2 cup applesauce and 1/4 cup butter. Also this is plenty sweet using 1 1/4 cups sugar if you like your cakes extremely sweet then use 1 1/2 cups"
Original is 14 servings
Ingredients
- CAKE
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- TOPPING
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Nutritional
- Serving Size: 1 (111.2 g)
- Calories 299.9
- Total Fat - 14.4 g
- Saturated Fat - 2.7 g
- Cholesterol - 38.6 mg
- Sodium - 132.5 mg
- Total Carbohydrate - 36.1 g
- Dietary Fiber - 1.4 g
- Sugars - 7 g
- Protein - 6.8 g
- Calcium - 138.4 mg
- Iron - 0.9 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 350 degrees F. Grease and flour a 9-inch Bundt pan.
Step 2
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in yogurt and vanilla.
Step 3
Combine the flour, baking powder and salt; stir into the batter just until blended. Fold in the blueberries.
Step 4
Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
Step 5
Bake for 65 to 70 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean.
Step 6
Cool in the pan over a wire rack. Invert onto a serving plate and tap firmly to remove from the pan. Cool completely then drizzle with a vanilla glaze or lightly dust with confectioners sugar just before serving.
Tips
No special items needed.
5 Reviews
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