Blueberry Muffin Bundt Cake
This bundt cake tastes exactly like your favorite bakery style blueberry muffin! It starts with a moist vanilla cake dotted with blueberries and topped with a sweet icing. Feel free to ice or not, either way this Blueberry Muffin Bundt
Servings: 10 slices
Ingredients
For the bundt cake:
- ¾ cup salted butter room temperature
- 1 ½ cups granulated sugar
- 1 tsp vanilla extract
- ½ cup vegetable oil
- 4 eggs room temperature
- 1 ¼ cup buttermilk room temperature
- 3 cups all-purpose flour
- 1 3.4 oz box instant vanilla pudding
- ½ tsp baking soda
- ½ tsp salt
- 3 cups blueberries
For the simple syrup:
- ¼ cup water
- ¼ cup granulated sugar
For the icing:
- 2 cups powdered sugar
- 2 tbsp melted butter
- ½ tsp vanilla extract
- 2-3 tbsp milk or heavy cream room temperature
Instructions
For the bundt cake:
- Preheat the oven to 350° and grease and flour your bundt pan. In the bowl of a stand mixer cream butter, granulated sugar and vanilla on medium high speed until light and fluffy, about 5 minutes.
- Add in the buttermilk, eggs, oil and instant vanilla pudding. Mix on low until combined. Add in the flour, baking soda and salt and mix until incorporated.
- In a medium bowl add the blueberries and flour and toss to coat. Remove the bowl from the stand mixer, add in the berries and use a rubber spatula to fold them in. Pour mixture into the prepared bundt pan and bake for 65-75 minutes, or until completely cooked through.
- Remove from the oven and allow to cool in the pan for 15 minutes. Place a dish on top of the bundt pan and flip the cake out onto it. Set aside to cool.
For the simple syrup:
- In a small pot combine water and granulated sugar over medium heat on the stove. Stir occasionally and allow to simmer for 4 minutes. Remove from the heat.
- While the cake is cooling use a pastry brush to paint on the simple syrup. If you don't plan to ice it, slice and serve!
For the icing:
- In a medium bowl whisk together powdered sugar, melted butter and vanilla extract. Add milk, one tablespoon at a time, until you reach the desired consistency. You want it to be thin enough that it runs down the cake but thick enough that it doesn't all run down. Slice and serve!