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