Blueberry bundt cakes

One of the greatest things living with roommates is sharing and able to connect with each other with the love of food.  I had two pints of fresh blueberries in my fridge and decide to bust them out for some yummy muffins for Thanksgiving breakfast.  I prepare everything and realize… my muffin pans are gone!!!  All I had was a mini bundt  pan. I buttered the pan and put the batter in.  They came out slightly crunchy and the perfect bite sizes for your mouth.  Oh so delicious…


Ingredients:8 tablespoons (1 stick) unsalted butter, softened at room temperature
3/4 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh or thawed frozen blueberries
2 cups flour
1/2 cup whole milk
1/4 teaspoon cinnamon

Directions:Preheat the oven to 375 degrees F. Grease a mini bundt pan with butter. In a mixer fitted with a paddle attachment, cream the butter until smooth. Add 3/4 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.

With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the bundt cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25  minutes. Pop out the pan onto a cooling rack.  Then Eat!


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