Blueberry Muffin Bundt Cake
Servings 10
Ingredients
*For the bundt cake:*
- ¾ cup unsalted butter softened
- 1 ½ cups granulated sugar
- 1 tsp vanilla extract
- ½ cup vegetable oil
- 4 large eggs at room temperature
- 1 ¼ cup buttermilk at room temperature
- 3 cups all-purpose flour
- 1 box 3.4 oz 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 unsalted butter
- ½ tsp vanilla extract
- 2-3 tbsp milk or heavy cream at room temperature
Instructions
*For the bundt cake:*
- Preheat the oven to 350°F and grease and flour your bundt pan.
- In a stand mixer, cream together softened butter, granulated sugar, and vanilla on medium-high speed until light and fluffy (about 5 minutes).
- Add buttermilk, eggs, oil, and instant vanilla pudding. Mix on low until combined. Then, add flour, baking soda, and salt, and mix until incorporated.
- In a medium bowl, toss blueberries with flour to coat. Fold them into the batter using a rubber spatula. Pour the mixture into the prepared bundt pan and bake for 65-75 minutes or until fully cooked through.
- Allow the cake to cool in the pan for 15 minutes, then invert it onto a dish to cool further.
*For the simple syrup:*
- In a small pot over medium heat, combine water and granulated sugar. Stir occasionally and simmer for 4 minutes. Remove from heat.
- While the cake is cooling, use a pastry brush to apply the simple syrup. If you’re not icing it, slice and serve!
*For the icing:*
- In a medium bowl, whisk together powdered sugar, melted butter, and vanilla extract.
- Add milk or heavy cream, one tablespoon at a time, until you reach the desired consistency. It should be thin enough to run down the cake but thick enough not to all drip off.
- Slice and serve the delicious Blueberry Muffin Bundt Cake!