Family Chef Talk Forum banner
  • Welcome, guest! Are you ready to join the discussion? Click here!
1 - 3 of 3 Posts

· Founding Member
471 Posts
Discussion Starter · #1 ·
It’s a beautiful thing…a high and sooo delicious blueberry bunt cake.
As soon as I read this recipe…I knew that it was an excellent one.
They weren’t kidding when they said, “the worlds best blueberry muffins!”
Well, in my case it’s “the worlds best blueberry bunt cake!” 🥰👍
I made this one in my 12 cup bunt pan. However, you could cut this recipe in half
and make a small 6 cup bunt pan.

This recipe is for 16 cupcakes, but, I wanted a bunt cake, So, I gave it
a test run as a bunt cake, and it was a smashing success! Yeah! 🤗

I followed the directions and just added 1 teaspoon of vanilla to
The recipe and also some extra lemon zest.

For the drizzled icing, I mixed about 3/4 cup of confectionery
sugar, two Tablespoons melted butter, 1 1/2 Tablespoon of fresh squeezed
Lemon juice and 1/2 teaspoon of vanilla…I drizzled it over the cooled down cake.
I used a large bunt pan, sprayed and floured.
I bake it @ 350° for 53 minutes in regular oven setting ( do not use convection bake) and it came out perfectly moist.
Try this recipe it’s beyond scrumptious.

Note: this recipe could easily be cut in half for a small bunt pan, of
course you’d have to cut down on the baking time as well.

Food Gugelhupf Cake Cake decorating Ingredient

Food Tableware Coffee cup Dishware Plate

Food Tableware Flowerpot Flower Table

Recipe Font Screenshot Technology Natural foods
1 - 3 of 3 Posts