By now you are no stranger to our blueberry obsession. We would drive a carload of blueberries from Michigan to Alabama each summer to share with our grateful friends who had never seen blueberries like the ones from South Haven, Michigan. We would also freeze them for use all winter long.
Blueberries makes you think of muffins right? So we decided to create something around the idea of a muffin but not a muffin. Our buttermilk blueberry muffin bundt cake was born, and boy is it good! The key is to divide the batter in half and layer half of the crumbly topping in between. The buttermilk complements the tang of the berries, and oh we swapped out the traditional oil for applesauce so it is a little healthier too!
baked buttermilk bundt cake with cinnamon & fresh blueberries
simple & delicious bluberry buttermilk bundt cake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12-16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- ½ cup applesauce
- ¾ cup sugar
- 2 eggs, beaten
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cups flour
- 1/3 cup buttermilk
- 2 cups blueberries
- ½ cup sugar
- 1/3 cup flour
- ¼ cup butter
- 1 ½ teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees.
- Make the filling/topping: process sugar, flour, butter and cinnamon in food processor until crumbly.
- Mix applesauce, sugar, and eggs.
- Mix soda, salt, and flour.
- Add flour to applesauce mixture alternating with buttermilk.
- Fold in blueberries.
- Using a silicone bundt pan, place ½ of batter in the pan.
- Sprinkle ½ of topping (see instructions below) on batter. Swirl slightly with a knife.
- Dollop remaining batter and spread gently with a spoon to cover the topping.
- Sprinkle remaining topping over batter, spreading gently with spoon.
- Bake at 350 for 30 mins, check. Bake another 15-20 minutes.
Keywords: Buttermilk Blueberry Muffin Bundt Cake