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Blueberry Muffin Bundt Cake with Strudel Topping
Blueberry Muffin Bundt Cake with Strudel Topping

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We hope you got benefit from reading it, now let’s go back to blueberry muffin bundt cake with strudel topping recipe. You can have blueberry muffin bundt cake with strudel topping using 14 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to prepare Blueberry Muffin Bundt Cake with Strudel Topping:
  1. Take 2 1/2 cup all purpose flour
  2. Provide 1 cup sugar
  3. Get 1/2 teaspoon salt
  4. Use 1 tablespoon baking powder
  5. You need 1 teaspoon baking soda
  6. You need 1 stick butter melted and cooled
  7. Provide 2 large eggs
  8. Get 1 cup buttermilk or whole milk
  9. Use 1 teaspoon vanilla extract
  10. Use 1 1/2 cups blueberries fresh or frozen. Thaw if frozen
  11. You need Strudel topping:
  12. Provide 4 tablespoons all purpose flour
  13. Take 4 tablespoons melted butter, cooled
  14. Use 1/4 cup sugar
Steps to make Blueberry Muffin Bundt Cake with Strudel Topping:
  1. Preheat oven to 450 degrees.
  2. Mix strudel topping and set aside.
  3. Mix flour, sugar, salt, baking soda and powder. Set aside.
  4. Combine eggs, 1 stick melted cooled butter, buttermilk or milk and vanilla extract.
  5. Mix dry ingredients with wet. Fold gently until just combined.
  6. Fold in 1 1/2 cup blueberries gently. Mixture will be thick.
  7. Spray bundt pan generously with non stick spray.
  8. Pour batter evenly in pan. Sprinkle strudel topping evenly over batter.
  9. Bake at 450 degrees for 10 minutes.
  10. Reduce tempreture to 350 and bake 40 to 45 minutes or until toothpick inserted comes out clean.
  11. Cool on pan 10 minutes then invert onto serving plate.
  12. Serve as is or flip over for strudel to be on top.

Then beat in the eggs and vanilla. How to make Blueberry Sour Cream Muffins with Streusel Whisk together eggs and sugar in a medium size mixing bowl. Add sour cream, a little oil, and vanilla and whisk to combine. In a larger bowl, stir together the dry ingredients of flour, baking powder, baking soda, and salt. Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin.

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