Glazed Layered Blueberry Streusel Bundt Cake
Recipe: #8578
March 12, 2013
Categories: Desserts, Cakes, Tube/Bundt, Blueberry, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, Picnic, Potluck, Romantic Dinner St Patricks Day, Sunday Dinner, Thanksgiving, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
"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 :)"
Ingredients
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- STREUSEL FILLING
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- GLAZE
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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