Glazed Layered Blueberry Streusel Bundt Cake

15m
Prep Time
55-60m
Cook Time
1h 10m
Ready In


"A dense moist absolutely delicious blueberry cake, almost similar to pound cake in texture. I just made this cake again to take to a recent baby shower. I remember making this cake a while back using 3 tablespoons of rum in place of the almond and vanilla :)"

Original is 14 servings
  • STREUSEL FILLING
  • GLAZE

Nutritional

  • Serving Size: 1 (137.7 g)
  • Calories 432.2
  • Total Fat - 14.1 g
  • Saturated Fat - 8.3 g
  • Cholesterol - 91.8 mg
  • Sodium - 273.6 mg
  • Total Carbohydrate - 71.1 g
  • Dietary Fiber - 1.1 g
  • Sugars - 48.2 g
  • Protein - 6.3 g
  • Calcium - 81.6 mg
  • Iron - 0.7 mg
  • Vitamin C - 1.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F.

Step 2

Position oven rack to second-lowest position.

Step 3

Generously grease then flour a 12-cup bundt (or a tube pan)

Step 4

In a large bowl, cream butter and sugar until light and fluffy.

Step 5

Add eggs, one at a time, beating well after each addition, then beat a minimum of 3 minutes on high speed

Step 6

Beat in almond and vanilla extract.

Step 7

In a medium bowl combine the flour, baking powder, baking soda and salt; add

Step 8

To creamed mixture alternately with sour cream, beating well after each addition.

Step 9

Spoon a third of the batter into the pan.

Step 10

Combine brown sugar, flour and cinnamon; sprinkle half over the bottom batter; top with half (1 cup) of the berries; Repeat layers.

Step 11

Top with remaining batter.

Step 12

Bake for 55-65 minutes or until a toothpick inserted near the center comes out clean.

Step 13

Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients together; drizzle over warm cake (cake must be warm but not hot when drizzling the glaze over top).

Tips


  • 12-cup bundt pan

2 Reviews

FunTimeCooking

Super moist cake is is most delicious! I used fresh blueberries, but if I wanted to make it all year round I am sure I could use frozen. I would just roll them in flour before putting them in the batter so the color wouldn't run. We will have this again!

5.0

review by:
(29 May 2015)

ChefNateFL

I am happy to be the first to try this and it won't be the last time we have it. My wife used fresh blueberries in season and they were delicious in the cake. The drizzle on top really made the cake extra good and because it was moist you couldn't have asked for a better cake. We served it to company and my wife got so many compliments!

5.0

review by:
(18 Sep 2013)

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