Recipes

Blueberry Muffin Fluted Cake

by Pecorari Elisa

Blueberry Muffin Fluted Cake

Introducing our Blueberry Muffin Fluted Cake recipe. This delightful treat combines the best of both worlds – the classic flavors of a blueberry muffin and the elegant presentation of a Fluted cake. Bursting with juicy blueberries and infused with a hint of vanilla, each bite is a heavenly blend of sweet and tart flavors. The tender crumb of the cake, reminiscent of a fluffy muffin, is complemented by a delightful syrup topping that adds a delightful sweetness. Whether enjoyed as a breakfast indulgence or a show-stopping dessert, our Blueberry Muffin Fluted Cake is sure to impress. So, get ready to create a culinary masterpiece cake that will wow guests.

    

Here's what you'll need...

Equipment:

  • Cordon Non-stick Cast Aluminum Fluted Pan (OR other Baker's Secret Fluted Pan Size 9")
  • Mixing Bowls
  • Whisk (Silicone OR Stainless Steel)
  • 2-1 Scraper & Spatula 10"
  • Brush and Spatula Set
  • 4pcs Measuring Cups with Scraper

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

Instructions

For the bundt cake:

  1. 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.
  2. Add in the buttermilk, eggs and instant vanilla pudding. Mix on low until combined. Add in the baking soda and salt and mix until incorporated.
  3. In a medium bowl add the blueberries and flour and toss to coat. Remove the bowl from the stand mixer, add in the berry and flour mixture and use a rubber spatula to fold in. Pour mixture into the prepared bundt pan and bake for 65-75 minutes, or until completely cooked through.
  4. Remove from the oven and allow to cool in the pan for 15 minutes. Place a dish on top of the Fluted pan and flip the cake out onto it. Set aside to cool.

For the simple syrup:

  1. 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.
  2. While the cake is cooling, use a pastry brush to paint on the simple syrup. Slice and serve!

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