Blueberry Muffin Bundt Cake Food

BLUEBERRY MUFFIN BUNDT CAKE

Steps:

• Preheat the oven to 350F Butter and flour a standard non stick 10-12 cup bundt pan, don't skip this step.
• Whisk together the wet ingredients until smooth.
• Add in the baking powder, soda, and salt, and whisk well. Then stir in the flour, just until combined, don't over mix.
• Toss the berries with the teaspoon of flour and then gently fold into the batter. The batter is thick, so do this gently.
• Spoon the batter into the bundt pan and gently smooth out evenly.
• Bake for 45-50 minutes, testing with a toothpick. Don't over bake.
• Let cool 15 minutes on a rack, then carefully turn out the cake to finish cooling. Loosen the edges and the center tube area with a flexible spreader before attempting to remove the cake.
• Let cool completely before drizzling.
• To make the yogurt drizzle whisk the yogurt, sugar, and vanilla with enough milk to thin it down so you can drizzle it over the cooled cake.

BLUEBERRY COFFEE CAKE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
• Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

BLUEBERRY MUFFIN CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray an 8x8-inch baking pan with cooking spray.
• Toss blueberries and 1/2 cup of flour in a small bowl until blueberries are coated. Set aside.
• Beat together sugar and oil with an electric mixer in a large bowl. Add milk, egg, and vanilla extract. Mix remaining 1 cup flour, baking powder, and salt in a small bowl. Add flour mixture to sugar mixture; mix until just combined. fold in blueberry mixture. Pour batter into the prepared baking pan.
• Mix together brown sugar, 1/3 cup flour, and cinnamon in a bowl. Cut in butter until topping mixture is crumbly. Sprinkle on top of the cake batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven and allow to cool before serving.

BLUEBERRY CINNAMON-SWIRL BUNDT CAKE

Steps:

• Heat oven to 350°.
• Grease a 12-cup Bundt pan.
• Drain and rinse blueberries; set aside.
• Mix brown sugar, nuts and cinnamon; set aside.
• In a large bowl blend eggs, sour cream and water. Blend in muffin mix with a fork. Spread 1/3 of batter in pan; top with half the sugar mixture and half the blueberries.
• Repeat, ending with last 1/3 of muffin batter.
• NOTE: I've found that if I twist a knife through the batter a few times just before baking that it disperses the cinnamon/nut mixture more evenly and makes a better swirl throughout the entire cake.
• Bake 50 minutes.
• Mix confectioners' sugar and milk until smooth. Drizzle on warm cake.
• A great breakfast treat for the whole family.

MOUTH WATERING BLUEBERRY MUFFIN CAKE

Steps:

• Preheat oven to 350. Lightly grease a 10 inch tube pan with solid vegetable shortening, then dust with flour. Shake out excess flour.
• Measure out 2 T. of cake mix and reserve it. Place remaining cake mix, pudding mix, yogurt, oil, water, cinnamon, and eggs in large mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again, if needed. Batter should look thick and well blended.
• Toss the blueberries with reserved cake mix.
• Pour two-thirds of batter into prepared pan. Scatter blueberries over batter. Spread remaining batter over the blueberries so that it covers the fruit. Place pan in oven.
• Bake cake until it is golden brown and starts to pull away from sides of pan, 45-50 minutes. Remove pan from oven and place pan on wire rack to cool for 20 minutes. Run a long, sharp knife around edge of cake and invert it onto a rack to cool completely, 30 minutes.
• Place cake on platter. Dust with confectioners' sugar and serve.

BLUEBERRY MUFFIN CAKE

Steps:

• Set the oven to 350 degrees.
• Grease a 9 x 9-inch baking pan, and dust with flour.
• For the topping, stir all ingredients together in a small bowl; set aside.
• For the cake, whisk the buttermilk, eggs and vanilla in a small bowl to blend.
• In a large bowl, stir together the flour, sugar and baking powder to blend.
• Using your fingertips, rub the cold butter into the dry flour mixture, until the mixture resembles coarse meal.
• Add in the buttermilk/egg mixture; stir JUST until blended (don't over mix!) stir in the blueberries.
• Transfer the batter to prepared baking pan.
• Sprinkle the reserved topping mix over the batter.
• Bake for approximately 50 minutes to 1 hour.
• Remove from oven, and cool the cake in pan on a wire rack.

EASY SAUSAGE BLUEBERRY MUFFIN BREAKFAST CAKE

Steps:

• Other ingredients will vary according to box directions, such as eggs, oil, etc.
• Brown sausage in a frying pan; drain.
• Prepare both boxes of blueberry muffin mix, according to directions, in a large bowl.
• Add sausage and pour into a 9X13 baking dish.
• Cooking times will vary, but mine is usually done in about 30 minutes, or until golden on top.
• Use a toothpick to test for doneness if you are unsure.
• Cut into squares.