Blueberry Bundt Cake

When I first saw this recipe on Pinterest I knew it was something I had to make. The original plan was to make it for breakfast on my mom’s birthday (she loves all things blueberry). Unfortunately, I didn’t realize that the recipe would take as long as it did. As a result, our breakfast cake turned into her birthday cake that evening. I don’t do well when my plans get changed and ended up burning my crumble topping and undercooking my cake which was wayyyyyy too sweet. The following recipe is from my second attempt with a few tweaks and it was delicious! I hope you enjoy this recipe as much as I did.

Print this recipe: Blueberry Bundt Cake

Ingredients:
For the Cake:

1 C. Unsalted Butter – softened
1¼ C. Sugar
3 Eggs
1 T. Vanilla Extract
2¾ C. All-Purpose Flour
2 t. Baking Powder
½ t. Baking Soda
½ t. Kosher Salt
1¼ C. Buttermilk
1 t. Lemon Juice
Zest of 1 Lemon
2½ C. Fresh Blueberries

For the Glaze:

1/3 C. Milk
2 t. Lemon Juice
1 ½ C. Powdered Sugar

For the Crumble Topping:

2 T. Butter
2 T. Brown Sugar
3 T. All-Purpose Flour
2 T. Oats
¼ C. Blueberry Vanilla Granola (Optional)
2 T. Sliced Almonds

Directions:

Preheat the oven to 325°F.
Grease and flour a standard bundt pan.
In an electric mixer cream together butter, sugar, eggs, and vanilla until fluffy.
In a small bowl combine flour, baking powder, baking soda, and salt.
With the mixer on low, slowly mix in your flour mix.
Add buttermilk, zest and lemon juice to the mixer.
Using a spoon stir in blueberries.
Pour the batter into your bundt pan.
Bake for 80 minutes (you should be able to insert a toothpick and pull it out clean).
Remove the pan from the oven and allow to cool for 45-60 min before removing the cake from the pan.
While the cake is cooking mix together your oat crumble in a small bowl, pinching between your fingers to blend together
Spray a baking sheet with cooking spray.
Sprinkle your crumble on your baking sheet and bake in the oven for 5-10 minutes.
Remove from the oven and let cool.
As your crumble is cooling make your glaze by whisking together your milk, lemon juice, and powdered sugar. If your glaze is too thick you can add more milk.
Once your cake has cooled flip the pan upside-down onto a plate or cake stand to remove the cake from the pan.
Drizzle your cake with your glaze and immediately sprinkle with your oat mixture so it will stick.
Serve and enjoy!