Blueberry Muffin Bundt Cake with Strudel Topping.
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Composition of Blueberry Muffin Bundt Cake with Strudel Topping:
- You need 2 1/2 cup for all purpose flour.
- You need 1 cup of sugar.
- Require 1/2 teaspoon salt.
- Require 1 tablespoon - baking powder.
- Give 1 teaspoon of baking soda.
- Need 1 stick - butter melted and cooled.
- Give 2 large eggs.
- Give 1 cup buttermilk or whole milk.
- Provide 1 teaspoon for vanilla extract.
- You need 1 1/2 cups blueberries fresh or frozen. Thaw if frozen.
- You need for Strudel topping:.
- Give 4 tablespoons of all purpose flour.
- Require 4 tablespoons melted butter, cooled.
- Require 1/4 cup of sugar.
Blueberry Muffin Bundt Cake with Strudel Topping start cooking:
- Preheat oven to 450 degrees..
- Mix strudel topping and set aside..
- Mix flour, sugar, salt, baking soda and powder. Set aside..
- Combine eggs, 1 stick melted cooled butter, buttermilk or milk and vanilla extract..
- Mix dry ingredients with wet. Fold gently until just combined..
- Fold in 1 1/2 cup blueberries gently. Mixture will be thick..
- Spray bundt pan generously with non stick spray..
- Pour batter evenly in pan. Sprinkle strudel topping evenly over batter..
- Bake at 450 degrees for 10 minutes..
- Reduce tempreture to 350 and bake 40 to 45 minutes or until toothpick inserted comes out clean..
- Cool on pan 10 minutes then invert onto serving plate..
- Serve as is or flip over for strudel to be on top..
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