Mixed Berry
Bundt Cake
Enjoy the delicious summer flavors
by making mixed berry bundt cake recipe. A medley of juicy berries,
including raspberries, blueberries, and strawberries, abound in this moist and
tender cake, giving each bite a cool tang. This gorgeous dessert truly celebrates
the sweetness of the season!
Preparation
time: 10 minutes
Total
time: 1 hour and 20 minutes
Servings: 10 to 12 slices
Ingredients
- Krusteaz® Wild Blueberry Muffin Mix, two packages
- One cup of half and half
- Four large eggs
- One cup of sour cream
- Two cans of rinsed and drained blueberries (included with mix)
- One cup of fresh blackberries, raspberries, or strawberries, either chopped or sliced!
Directions to Make Mixed Berry Bundt Cake
- Preheat the oven to 350°F. Use cooking spray to lightly coat a 12-cup bundt baking pan.
- Mix the Krusteaz Wild Blueberry Muffin mixes, half-and-half, eggs, and sour cream in a large bowl. Add fresh berries and canned blueberries and fold. Fill the pan with batter using a spoon.
- Bake for 50 to 55 minutes, or until the edges are lightly golden brown. After 15 minutes of cooling, carefully loosen and remove from the pan. Place the cake on a cooling rack.
Blueberry Muffin Cake
This recipe for Easy Blueberry
Muffin Cake is perfect if you enjoy blueberry muffins but want to make a
simpler version! This delectable blueberry muffin cake is baked in a square pan
and then cut into squares rather than transferring the batter into a muffin
pan. So simple and so delicious!
Preparation
time: 10 minutes
Cook
time: 40 minutes
Total
time: 1 hour 50 minutes
Servings: 12 servings
Calories: 371 KCAL
Ingredients
Cake:
- Half a cup of softened butter
- 3/4 cup of granulated sugar
- One large egg
- One teaspoon of vanilla extract
- Two cups of all-purpose flour
- 2 1/4 teaspoons of baking powder
- 1/2 tsp salt and 3/4 cup milk
- One pint (roughly two cups) of blueberries
Streusel
Topping:
- Half a cup of softened butter
- Half a cup of granulated sugar
- ½ teaspoon cinnamon
- 1/4 teaspoon salt
- one-half cup all-purpose flour
Glaze
(optional):
- Half a cup of powdered sugar
- 2 Tablespoons milk
- ¼ teaspoon vanilla extract
Instructions to Make Muffin Mix Cake
Cake:
- Set the oven's temperature to 350 degrees. Using an electric mixer {or by hand}, cream butter, sugar, egg, and vanilla extract in a large bowl. Mix the flour, baking powder, and salt in a medium-sized bowl and whisk to combine. Measure out the milk in a different bowl. In turn, add half of the dry ingredients and mix, followed by half of the milk. Continue until the cake has all of the ingredients. Avoid mixing too much. Add blueberries by hand and stir gently until evenly distributed. Line a 9 x 9 baking pan with parchment paper and spray with nonstick cooking spray, then pour the batter into the pan. Spread the mixture into an even layer.
Streusel Topping:
- Combine the ingredients for the streusel in a different bowl and use a knife or pastry blender to cut them together. If you mix it too much, it will become a paste. Sprinkle the streusel pieces on top of the blueberry batter. A toothpick inserted in the center should come out with only a few crumbs after 40 to 45 minutes of baking, or until golden brown. Take the cake out of the oven and allow it to cool.
Glaze:
- After cooling, put the glaze ingredients in a bowl and whisk to make it smooth. A tablespoon of additional powdered sugar can be added if the glaze is too thin, and a little more milk can be added if it is too thick. Pour over the cake's surface. Store in an airtight container and serve warm or at room temperature.
Nutrition
|
Servings |
1 serving |
|
Calories |
371 KCAL |
|
Carbohydrates |
53 g |
|
Proteins |
4 g |
|
Fat |
17 g |
|
Saturated fat |
10 g |
|
Polyunsaturated fat |
1 g |
|
Monounsaturated fat |
4 g |
|
Trans fat |
1 g |
|
Cholesterol |
58 MG |
|
Sodium |
360 MG |
|
Potassium |
97 MG |
|
Fiber |
2 g |
|
Sugar |
31 g |
|
Vitamin A |
546 IU |
|
Vitamin C |
4 MG |
|
Calcium |
80 MG |
|
Iron |
1 MG |