Make and share this Blueberry Bundt Coffee Cake recipe from Food.com.
Provided by Cindi M Bauer
Categories Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- In a large bowl beat together 1-2 minutes, the cream cheese, sugar, vanilla extract, and the eggs.
- Beat in the vegetable oil, and then the cake mix, until all is incorporated.
- Gently stir in the blueberries by hand.
- Pour the cake batter into a greased and floured 10-inch Bundt pan.
- Bake cake in oven for 45-55 minutes, or until a wooden tooth pick inserted in center of cake comes out clean. (I baked my cake for 45 minutes, as my oven does get quite hot.).
- After removing cake from oven, let cake set in the Bundt pan for 10 minutes.
- Remove cake from pan, and let cool completely before drizzling on the glaze.
- Mix the glaze ingredients together, and drizzle it over the cooled cake.
- Refrigerate the cake until ready to serve.
- *Note: One (6 oz.) pkg. of fresh blueberries, equals 1-1/4 cups of berries.
- Also, when making the citrus glaze for the cake, start out with 1 cup of the powdered sugar, then add more if need be, to get the right consistency. I found 1-1/4 cups was just the right amount for me, but it does make quite a bit of the glaze.
Nutrition Facts : Calories 427.9, Fat 21.9, SaturatedFat 6, Cholesterol 68.2, Sodium 366.7, Carbohydrate 54.2, Fiber 0.9, Sugar 37.8, Protein 4.8
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