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Ingredients
| all-purpose flour (unsifted): 2 1/4 cups |
| granulated sugar: 1 cup |
| baking soda: 1 tsp |
| baking powder: 1 tsp |
| salt: 1/4 tsp |
| eggs: 2 |
| buttermilk: 1 cup |
| vegetable oil: 3/4 cup |
| frozen lemonade concentrate: 2 Tbl |
| blueberries: 2 cups |
| salted butter: 1/2 cup |
| light brown sugar (packed): 1 cup |
| all-purpose flour (unsifted): 2/3 cup |
| oatmeal: 3/4 cup |
Blueberry Bundt Cake
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
40 min -
Servings
11 serving(s)
Tags
- Preheat oven to 350°F.
- In large bowl, combine 2 1/4 cups flour, sugar, baking powder, baking soda, and salt and mix well.
- Add eggs, buttermilk, vegetable oil, and lemonade concentrate and beat well combined.
- Stir in blueberries.
- In medium bowl, combine butter, brown sugar, 2/3 cup flour, and oatmeal and mix until crumbly.
- Spray a 12-cup bundt pan with non-stick baking spray.
- Pour half of batter into pan and sprinkle with half of streusel mixture.
- Repeat layers, ending with struesel mixture.
- Bake at 350°F for 45-50 minutes, or until toothpick into center comes out clean,cake is brown, and pulls away from edges of pan.
- Let cool in pan for 10 minutes, then invert onto serving plate.
- Serve warm, dusted with powdered sugar.