Blueberry Bundt Cake
Blueberry Bundt Cake
Fresh blueberries and cinnamon streusel. With a few tweaks, it's a great vegan recipe too!
Servings 12
Equipment
- Bundt pan
Ingredients
Streusel Topping
- 1 c brown sugar packed
- 2/3 c flour
- 1 tsp cinnamon
- 1/2 c butter
Cake
- 1/2 c butter
- 1 c sugar
- 1 egg
- 1 tsp vanilla
- 2 c flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 c milk
- 1 c blueberries frozen is fine but fresh is best
- 1/4 c confectioners' sugar for dusting
Instructions
Strudel Topping
- Mix brown sugar, flour and cinnamon in a medium bowl.
- Cut in butter until mixture is crumbly; set aside.
Cake
- Beat butter and sugar until light and fluffy.
- Beat in egg and vanilla.
- Whisk together flour, baking powder and salt; add alternately with the milk to the egg mixture, beating well after each addition.
- Spread half the batter in the prepared pan; cover with berries and half the streusel topping.
- Spoon remaining batter on top, covering as much as possible. Sprinkle remaining streusel topping.
- Bake 55-60 minutes until deep golden brown. Remove to wire rack; cool. Invert cooled cake to plate; dust with confectioners' sugar.
Notes
For a vegan option, make the following substitutions:
- replace the egg with 1 tbsp ground flax seed soaked in 3 tbsp hot water
- replace milk and butter with non-dairy varieties