Blueberry Muffin Bundt Cake with Strudel Topping
Blueberry Muffin Bundt Cake with Strudel Topping

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, blueberry muffin bundt cake with strudel topping. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Blueberry Muffin Bundt Cake with Strudel Topping is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Blueberry Muffin Bundt Cake with Strudel Topping is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook blueberry muffin bundt cake with strudel topping using 14 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Blueberry Muffin Bundt Cake with Strudel Topping:
  1. Prepare all purpose flour
  2. Take sugar
  3. Take salt
  4. Get baking powder
  5. Prepare baking soda
  6. Make ready butter melted and cooled
  7. Take large eggs
  8. Prepare buttermilk or whole milk
  9. Get vanilla extract
  10. Take blueberries fresh or frozen. Thaw if frozen
  11. Take Strudel topping:
  12. Get all purpose flour
  13. Take melted butter, cooled
  14. Make ready sugar
Instructions to make Blueberry Muffin Bundt Cake with Strudel Topping:
  1. Preheat oven to 450 degrees.
  2. Mix strudel topping and set aside.
  3. Mix flour, sugar, salt, baking soda and powder. Set aside.
  4. Combine eggs, 1 stick melted cooled butter, buttermilk or milk and vanilla extract.
  5. Mix dry ingredients with wet. Fold gently until just combined.
  6. Fold in 1 1/2 cup blueberries gently. Mixture will be thick.
  7. Spray bundt pan generously with non stick spray.
  8. Pour batter evenly in pan. Sprinkle strudel topping evenly over batter.
  9. Bake at 450 degrees for 10 minutes.
  10. Reduce tempreture to 350 and bake 40 to 45 minutes or until toothpick inserted comes out clean.
  11. Cool on pan 10 minutes then invert onto serving plate.
  12. Serve as is or flip over for strudel to be on top.

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