Ingredients:For the cake:1 cup (or 2 sticks) salted real butter, softened to room temp.
2 cups sugar
3 large eggs
1 tbsp. vanilla extract
1/2 tbsp. lemon extract
2 3/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 1/4 cup real buttermilk
1 pound fresh blueberries
2 cups sugar
3 large eggs
1 tbsp. vanilla extract
1/2 tbsp. lemon extract
2 3/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 1/4 cup real buttermilk
1 pound fresh blueberries
For the crumble topping:2 tbsp. real butter, slightly softened
2 tbsp. brown sugar
3 tbsp. flour
2 tbsp. oats (quick-cooking is fine)
2 tbsp. brown sugar
3 tbsp. flour
2 tbsp. oats (quick-cooking is fine)
Directions:
Preheat your oven to 325F degrees. Spray your bundt pan with nonstick baking spray (the kind with flour added). See in my ingredient picture above to see the spray can. There are several different brands and all of them work fine for me. Basically it is a nonstick spray that has flour added. Spray the heck out of your pan with this stuff. Get it into all of the nooks and crannies. Don’t be afraid that you’re overdoing it. Some folks complain that their bundt cakes always stick. That’s usually because the pan hasn’t been properly oiled and floured or the pan hasn’t cooled all the way before flipping the cake out.
source:https://www.thecountrycook.net/blueberry-muffin-cake/#_a5y_p=3347210
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