This wonderfully moist cake, with a crunchy oatmeal brown sugar streusel marbled throughout, is perfect for a brunch or breakfast on the run.
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 10 minutes
Ingredients:
- 2-1/4 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 3/4 cup vegetable oil
- 2 tablespoons frozen lemonade concentrate
- 2 cups blueberries
- 1/2 cup butter
- 1 cup brown sugar
- 2/3 cup flour
- 3/4 cup oatmeal
Preparation:
Preheat oven to 350 degrees F. In large bowl, combine 2-1/4 cups flour, sugar, baking powder, baking soda, and salt and mix well. Add eggs, buttermilk, vegetable oil, and lemonade concentrate and beat well until combined. Stir in blueberries.
In medium bowl, combine butter, brown sugar, 2/3 cup flour, and oatmeal and mix until crumbly.
Thoroughly spray a 12 cup bundt pan with nonstick baking spray containing flour. Pour half of batter into pan and sprinkle with half of streusel mixture. Repeat layers, ending with streusel mixture. Bake at 350 degrees F for 45-50 minutes, or until toothpick inserted into center comes out clean, cake is brown, and pulls away from edges of pan. Let cool in pan for 10 minutes, then invert onto serving cake. If the cake won't come out of the pan you didn't add enough baking spray or you let it cool in the pan too long. Serve warm, dusted with powdered sugar. Blueberry Bundt Cake serves 16
