The Pioneer Woman Tasty Kitchen
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Blueberry Bundt Cake

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Level: Easy

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Description

Tender cake bursting with juicy blueberries and a decadent streusel. This breakfast treat is sure to bring everyone running to the table!

Ingredients

  • FOR THE CAKE:
  • 1-½ stick Butter
  • 1-½ cup White Sugar
  • 3 whole Eggs
  • 1-¼ cup Sour Cream
  • 1-½ teaspoon Vanilla Extract
  • 2-½ cups Cake Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 2 cups Blueberries
  • FOR THE STREUSEL LAYER:
  • ¼ cups Brown Sugar
  • 1-½ teaspoon Cinnamon
  • ½ cups Flour
  • ¼ teaspoons Salt
  • 3 Tablespoons Butter
  • FOR THE GLAZE:
  • 1 cup Powdered Sugar
  • 2 Tablespoons Whole Milk

Preparation

For the cake:
Preheat oven to 350ºF. Spray a bundt pan with nonstick baking spray. Set aside.

In a large bowl, cream butter and sugar. Add eggs one at a time, followed by sour cream, and vanilla.

In a medium bowl, combine flour, baking powder, baking soda, and salt. Gradually add flour mixture to batter a little at a time until just combined. Do not over-mix. Fold in blueberries.

Pour half of batter into prepared pan.

For the streusel layer:
In a small bowl, combine brown sugar, cinnamon, flour, salt, and butter until mixture resembles coarse crumbs.

Sprinkle streusel over batter, and top with remaining batter. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

For the glaze:
In a medium bowl, combine milk and powdered sugar. Drizzle over cake.

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