Hi, I’m Joana. Today, I’m gonna show you how to make blueberry muffin bundt cake with strudel topping recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Blueberry Muffin Bundt Cake with Strudel Topping Recipe
Blueberry Muffin Bundt Cake with Strudel Topping is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Blueberry Muffin Bundt Cake with Strudel Topping is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook blueberry muffin bundt cake with strudel topping using 14 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Blueberry Muffin Bundt Cake with Strudel Topping:
- Make ready 2 1/2 cup all purpose flour
- Get 1 cup sugar
- Make ready 1/2 teaspoon salt
- Prepare 1 tablespoon baking powder
- Take 1 teaspoon baking soda
- Take 1 stick butter melted and cooled
- Make ready 2 large eggs
- Take 1 cup buttermilk or whole milk
- Get 1 teaspoon vanilla extract
- Make ready 1 1/2 cups blueberries fresh or frozen. Thaw if frozen
- Get Strudel topping:
- Prepare 4 tablespoons all purpose flour
- Prepare 4 tablespoons melted butter, cooled
- Make ready 1/4 cup sugar
Steps to make Blueberry Muffin Bundt Cake with Strudel Topping:
- Preheat oven to 450 degrees.
- Mix strudel topping and set aside.
- Mix flour, sugar, salt, baking soda and powder. Set aside.
- Combine eggs, 1 stick melted cooled butter, buttermilk or milk and vanilla extract.
- Mix dry ingredients with wet. Fold gently until just combined.
- Fold in 1 1/2 cup blueberries gently. Mixture will be thick.
- Spray bundt pan generously with non stick spray.
- Pour batter evenly in pan. Sprinkle strudel topping evenly over batter.
- Bake at 450 degrees for 10 minutes.
- Reduce tempreture to 350 and bake 40 to 45 minutes or until toothpick inserted comes out clean.
- Cool on pan 10 minutes then invert onto serving plate.
- Serve as is or flip over for strudel to be on top.
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