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!

Prep Time | 15 min |
Cook Time | 45 min |
Servings |
slices
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- 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
- 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
- 2 Cups Confectioners Sugar
- 3 TBSP Oil
- 1 TBSP Vanilla Extract
- 2-3 TBSP Milk or Milk Alternative
Ingredients
Vanilla Cake
Blueberry Streusel
Vanilla Glaze
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- Preheat oven to 350°.
- Fully grease a Bundt pan with baking spray*
- In a large bowl mix flour, sugar, pudding and baking powder.
- Add oil, eggs and milk and mix thoroughly.
- Toss flour with blueberries, this prevents them sinking in the cake.
- Toss graham cracker crumbs, brown sugar and oil. Combine with fingertips to create a course crumb. Set aside 2 TBSP.
- Pour 1/3 of the batter into the greased pan.
- Place half the blueberries on the cake and top with the half the graham streusel.
- Repeat with remaining batter and filling, ending off with batter.
- Bake on 350° for 40 minutes. Check cake with a skewer - if it comes out clean, cake is ready.
- Allow cake to cool for about 45 min to 1 hour.
- Turn cake onto serving plate and allow to completely cool.
- 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.
- Drizzle over cooled cake and top with retained crumbs.
* 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!

And now I want cake!! Blueberries…yum…..!