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Blueberry Cinnamon-Swirl Bundt Cake

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Ingredients

Adjust Servings:
2 (15 1/2 ounce) packages duncan hines blueberry muffin mix
1/2 cup brown sugar
1/2 cup walnuts, chopped
1 tablespoon cinnamon
2 eggs
1 cup sour cream
1/4 cup water
1/2 cup confectioners' sugar
2 tablespoons milk

Nutritional information

170.7
Calories
87 g
Calories From Fat
9.8 g
Total Fat
3.7 g
Saturated Fat
52.9 mg
Cholesterol
32.5 mg
Sodium
19.2 g
Carbs
0.8 g
Dietary Fiber
16.7 g
Sugars
3 g
Protein
54g
Serving Size

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Blueberry Cinnamon-Swirl Bundt Cake

Features:
    Cuisine:

    I found this on the internet whilst looking for brunch recipes. Brunch is a bit of a tradition here when any of the boys are home!

    • 85 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Blueberry Cinnamon-Swirl Bundt Cake,Slightly different, this one begins with 2 boxes of blueberry muffin mix. NOTE: You will use the two small cans of blueberries included in the packaged muffin mixes; there are no fresh blueberries in this recipe. This breakfast cake comes from one of my old “card libraries” but don’t remember which one. so can’t give credit where credit is due. It’s a family favorite.,I was a little leery at first because the batter was a little tough to work with. It just did not want to spread. I finally sprayed a spatula with cooking spray and used that to smooth out the batter. I was also nervous about the amoung of nut mixture. Needless to say, there was nothing to worry about. The batter baked up fine and the amount of filling was perfect. I didn’t find the cinnamon too overpowering and used the full tablespoon. Loved it. The best part of this whole cake is that the crust reminds me of how muffin tops taste (you know the top of the muffin is the best part!) Julie, I absolutely love it!


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    Steps

    1
    Done

    Heat Oven to 350.

    2
    Done

    Grease a 12-Cup Bundt Pan.

    3
    Done

    Drain and Rinse Blueberries; Set Aside.

    4
    Done

    Mix Brown Sugar, Nuts and Cinnamon; Set Aside.

    5
    Done

    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.

    6
    Done

    Repeat, Ending With Last 1/3 of Muffin Batter.

    7
    Done

    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.

    8
    Done

    Bake 50 Minutes.

    9
    Done

    Mix Confectioners' Sugar and Milk Until Smooth. Drizzle on Warm Cake.

    10
    Done

    a Great Breakfast Treat For the Whole Family.

    Avatar Of Elora Bailey

    Elora Bailey

    Baking prodigy whipping up delectable pastries and desserts with precision.

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