Blueberry Bundt Coffee Cake
photo by Stephanie M.
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
-
Cake
- 1 (18 1/2 ounce) yellow cake mix (with pudding in the mix)
- 1 (8 ounce) package cream cheese, softened
- 1⁄4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1⁄2 cup vegetable oil
- 1 1⁄4 cups fresh blueberries (See *Note)
-
Glaze
- 1 1⁄4 cups powdered sugar
- 1 1⁄2 tablespoons orange juice
- 1⁄2 teaspoon vanilla extract
directions
- Preheat oven to 325 degrees.
- In a large bowl beat together 1-2 minutes, the cream cheese, sugar, vanilla extract, and the eggs.
- Beat in the vegetable oil, and then the cake mix, until all is incorporated.
- Gently stir in the blueberries by hand.
- Pour the cake batter into a greased and floured 10-inch Bundt pan.
- Bake cake in oven for 45-55 minutes, or until a wooden tooth pick inserted in center of cake comes out clean. (I baked my cake for 45 minutes, as my oven does get quite hot.).
- After removing cake from oven, let cake set in the Bundt pan for 10 minutes.
- Remove cake from pan, and let cool completely before drizzling on the glaze.
- Mix the glaze ingredients together, and drizzle it over the cooled cake.
- Refrigerate the cake until ready to serve.
- *Note: One (6 oz.) pkg. of fresh blueberries, equals 1-1/4 cups of berries.
- Also, when making the citrus glaze for the cake, start out with 1 cup of the powdered sugar, then add more if need be, to get the right consistency. I found 1-1/4 cups was just the right amount for me, but it does make quite a bit of the glaze.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Cindi-Marie-Bauer
Marshfield, Wisconsin
I enjoy cooking, baking, and riding motorcycle along with my husband.