Blueberry Bundt Cake – a delicious recipe with Duncan, brown sugar, walnuts, cinnamon, eggs, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350u00b0.
2
Grease a 12-cup Bundt pan.
3
Drain and rinse blueberries; set aside.
4
Mix brown sugar, nuts and cinnamon; set aside.
5
In a large bowl blend eggs, sour cream and water. Blend in muffin mix with a fork. Spread 1/3 of batter in pan; top with half the sugar mixture and half the blueberries.
6
Repeat, ending with last 1/3 of muffin batter.
7
NOTE: I've found that if I twist a knife through the batter a few times just before baking that it disperses the cinnamon/nut mixture more evenly and makes a better swirl throughout the entire cake.
8
Bake 50 minutes.
9
Mix confectioners' sugar and milk until smooth. Drizzle on warm cake.
10
A great breakfast treat for the whole family.
527
kcal
Calories
26
g
Fat
68
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 (15 1/2 ounce) packages Duncan Hines blueberry muffin mix, 1/2 cup brown sugar, 1/2 cup walnuts, chopped, 1 tablespoon cinnamon, and more.
Yes, Blueberry Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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