Blueberry Streusel Bundt Cake

Baking is my happy place – I absolutely adore it and if I could do it all day every day, I’d be thrilled. Another thing I absolutely adore is creating recipes – can’t find a recipe for what I want to bake (or don’t love the ones out there) will find me putting together my own.

Succos is the festival of the booths.  We typically eat our family meals in a hut  that we temporarily put up for the holiday.  Being that it falls in Autumn (yes – that word is way better then Fall – and being that I am British I like to use my mother tongue) when the weather is usually shifting to cooler temps – and sitting outdoors in a hut – instead of some fancy dessert I like to serve a variety of cakes.  Whole Wheat Bundt cakes are my specialty and when I have time I post my creations on Instagram.

This Succos I browsed my recipes and decided on 2 recipes from OvertimeCook.com: A Marble Pumpkin and a Caramel Apple.  I needed a third one to round it out and nothing I found spoke to me.  I really wanted a Blueberry Streusel but couldn’t find one – so I created one and it was by far a firm favorite from the three!

Print Recipe

Blueberry Streusel Bundt Cake

Deliciously oft vanilla cake with blueberries and streusel filling and a vanilla glaze.

Course

Dessert

Keyword

Cakes

Prep Time

15 min

Cook Time

45 min

Servings

slices

Ingredients

Vanilla Cake

• 2 Cups Flour
• 1 1/2 Cups Sugar
• 1 Pack Instant Vanilla Pudding
• 3 TSP Baking Powder
• 4 Whole Eggs
• 2/3 Cup Oil
• 1 1/4 Cups Milk or Milk Alternative

Blueberry Streusel

• 1 Cup Blueberries Fresh or Frozen, if using frozen - keep frozen until use.
• 2 TBSP Flour
• 1 Pack Graham Crackers Crushed
• 1/2 Cup Brown Sugar
• 1/4 Cup Oil

Vanilla Glaze

• 2 Cups Confectioners Sugar
• 3 TBSP Oil
• 1 TBSP Vanilla Extract
• 2-3 TBSP Milk or Milk Alternative

Course Dessert Keyword Cakes Prep Time 15 min Cook Time 45 min Servings slices Ingredients Vanilla Cake 2 Cups Flour 1 1/2 Cups Sugar 1 Pack Instant Vanilla Pudding 3 TSP Baking Powder 4 Whole Eggs 2/3 Cup Oil 1 1/4 Cups Milk or Milk Alternative Blueberry Streusel 1 Cup Blueberries Fresh or Frozen, if using frozen - keep frozen until use. 2 TBSP Flour 1 Pack Graham Crackers Crushed 1/2 Cup Brown Sugar 1/4 Cup Oil Vanilla Glaze 2 Cups Confectioners Sugar 3 TBSP Oil 1 TBSP Vanilla Extract 2-3 TBSP Milk or Milk Alternative

Instructions

Cake

1. Preheat oven to 350°.
2. Fully grease a Bundt pan with baking spray*
3. In a large bowl mix flour, sugar, pudding and baking powder.
4. Add oil, eggs and milk and mix thoroughly.

Blueberry Streusel

1. Toss flour with blueberries, this prevents them sinking in the cake.
2. Toss graham cracker crumbs, brown sugar and oil. Combine with fingertips to create a course crumb. Set aside 2 TBSP.

Assembling the cake

1. Pour 1/3 of the batter into the greased pan.
2. Place half the blueberries on the cake and top with the half the graham streusel.
3. Repeat with remaining batter and filling, ending off with batter.
4. Bake on 350° for 40 minutes. Check cake with a skewer - if it comes out clean, cake is ready.
5. Allow cake to cool for about 45 min to 1 hour.
6. Turn cake onto serving plate and allow to completely cool.

Vanilla Glaze

1. Mix first 3 ingredients and add milk until glaze reaches desired consistency. You want it to slowly slide off the spoon but not drip off too fast.
2. Drizzle over cooled cake and top with retained crumbs.

Recipe Notes

* My favorite brand of Bundt Pan is NordicWare and for baking spray I Love the Pam brand - it is the only one I find works.

Side note: This vanilla cake is a FAB basic cake – I use it for many types of cakes – maybe one day I’ll share ideas!