This bundt recipe is my favourite and I haven't made it for a long time so it was long overdue. Seriously, this is the mother of all bundt cakes. Okay, that's enough of that! Here's the recipe from possibly my favourite cookbook ever, Eat, Shrink and by Merry, and a couple of photos. There aren't really any special tricks although my cake ended up a bit purple because I used small blueberries in an electric mixer. Purple or not, it still tasted delicious! I would also recommend using a very non-stick bundt pan like I used so it's easy to get the cake loose from the pan before you invert it so the streusel is on top.
3 tbsp all-purpose flour
2 tbsp brown sugar
1 tbsp butter, melted
2 cups Bisquick baking mix
1 cup all-purpose flour
1 cup granulated sugar
1 tsp ground cinnamon
3/4 cup lemon yogurt (or use 2 tbsp lemon juice and 1 tbsp sugar with plain yogurt)
1/3 cup 1% milk
1/4 cup vegetable oil
2 tsp grated lemon zest
1 tsp vanilla
2 cups fresh blueberries
- Preheat oven to 350 degrees Fahrenheit. Spray the bundt pan with cooking spray and dust lightly with flour.
- To prepare the streusel topping, combine the ingredients together and mix well with a fork.
- Combine the baking mix, flour, sugar and cinnamon in a large bowl.
- In a medium bowl, whisk together the yogurt, eggs, milk, oil, lemon zest and vanilla. Add wet ingredients to the dry ingredients and mix just until the dry ingredients are moistened. Batter will be thick. Gently fold in blueberries.
- Spoon batter into the bundt pan and sprinkle the streusel evenly over the batter.
- Bake for 40-45 minutes and then allow to cool. Loosen the edges and invert the cake. Then carefully flip over so the streusel is on top.
|The Bundt Cake fresh out of the oven!|
|My cake after the inverting/flipping procedure.|