Breakfast Bundt Cake

 

 

Breakfast Bundt Cake

Cinnamon Blueberry Buttermilk Cake

1 box white cake mix

4 eggs

2/3 cup melted butter, cooled

¾ cup buttermilk or milk

1 cup sour cream or plain yogurt

2 teaspoon vanilla extract

1 tablespoon cinnamon

1 3.4- to 3.9-oz. pkg. vanilla or white chocolate instant pudding mix

1 ½ cups blueberries

Maple Glaze

2 cups powdered sugar

2 tablespoons butter, melted

1 teaspoon maple flavoring

2–4 tablespoons milk

Decoration

5 pieces of bacon, cooked and chopped for decoration

 

1.   Preheat oven to 350 degrees and grease a Bundt pan.

2.   Sift cake mix into a small bowl to remove any lumps; set aside.

3.   In a large bowl, combine eggs, butter, buttermilk, sour cream, and vanilla extract.

4.   Add cake mix, cinnamon, and instant pudding mix; stir until combined.

5.   Fold in blueberries.

6.   Dump batter into prepared Bundt pan and spread evenly.

7.   Bake for 38–50 minutes or until a knife inserted near the center comes out clean.

8.   Let cool in pan, then turn out.

9.   Maple Glaze: Whisk powdered sugar, butter, maple flavoring, and 2 tablespoons milk together until smooth. If too thick to pour, add more milk.

10.  Pour glaze over cooled cake and top with chopped bacon.