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Ingredients requirements Blueberry Muffin Bundt Cake with Strudel Topping:
- Give 2 1/2 cup all purpose flour
- Prepare 1 cup of sugar
- You need 1/2 teaspoon salt
- Prepare 1 tablespoon of baking powder
- Make ready 1 teaspoon - baking soda
- Prepare 1 stick butter melted and cooled
- Give 2 of large eggs
- Need 1 cup of buttermilk or whole milk
- Require 1 teaspoon for vanilla extract
- Need 1 1/2 cups of blueberries fresh or frozen. Thaw if frozen
- Take for Strudel topping:
- You need 4 tablespoons of all purpose flour
- Require 4 tablespoons of melted butter, cooled
- Need 1/4 cup - sugar
Blueberry Muffin Bundt Cake with Strudel Topping how to cook:
- 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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