Go Blue Bundt Cake Recipes

THE BEST BLUEBERRY BUNDT CAKE

Steps:

• Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.
• In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; whisk well to combine then set aside until needed.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese at medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the vanilla extract.
• Reduce the speed back to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.
• Using a rubber spatula, gently fold the blueberries into the batter, mixing until just combined.
• Scrape the batter into the prepared pan.
• Bake for 65 to 75 minutes, or until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt and heavy cream. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
• Spread frosting on the top and sides of the cooled cake. Top with fresh blueberries.
• Slice and serve, or store in an airtight container in the fridge, for up to 5 days.

GO BLUE BUNDT CAKE

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
• In large bowl, beat cake mix, dry pudding mix, water, oil and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 38 to 45 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack. Cool completely, about 1 hour.
• Transfer cake to serving platter. Divide frosting between 2 small microwavable bowls. To one bowl, stir in blue and red food color until blended to make navy blue. To the other bowl, stir in yellow food color until blended. Microwave uncovered navy blue frosting on High 10 to 15 seconds or until thin enough to drizzle over cake. With spoon, drizzle warmed navy blue frosting back and forth over cake in striping pattern. Repeat microwaving and drizzling with yellow frosting. Refrigerate about 30 minutes or until frosting is set. Store loosely covered at room temperature.

BLUE RIBBON APPLE BUNDT CAKE

Steps:

• Heat oven to 350 F. Grease and flour a 12-cup Bundt pan.
• Combine streusel ingredients in a small bowl; set aside.
• In a large bowl, combine all cake ingredients except apples. Pour 1/3 of batter (about 1 2/3 C) into the Bundt pan.
• Layer 2 cups of apples over the batter.
• Sprinkle with half the streusel.
• Repeat layers with another 1/3 of batter, remaining apples, and remaining streusel. End with the remaining 1/3 of cake batter. Bake for 65-75 minutes or until a toothpick comes out clean when tested.
• Cool in pan for 3 minutes.
• Then invert onto a serving plate to cool completely.
• When the cake is cool, prepare the glaze. In a small bowl, combine powdered sugar, butter, and spice. Add milk one Tbsp at a time until smooth and of drizzling consistency.
• Drizzle glaze over cooled cake.