BREAKFAST BUNDT CAKE

BREAKFAST BUNDT CAKE

We liked this.  Scott wouldn't try it because he thought it was weird with the blueberries.  I told him fine..more for us :-)  It taste like a doughnut.  We  liked it better cold.  Kept in fridge.

1 box white cake mix
4 eggs
2/3 cup melted butter, cooled
¾ cup buttermilk or milk
1 cup sour cream or plain yogurt
2 teaspoon vanilla extract
1 tablespoon cinnamon
1 3.4- to 3.9-oz. pkg. vanilla or white chocolate instant pudding mix
1 ½ cups blueberries

Maple Glaze

2 cups powdered sugar
2 tablespoons butter, melted
1 teaspoon maple flavoring
2–4 tablespoons milk
Decoration
5 pieces of bacon, cooked and chopped for decoration


1.   Preheat oven to 350 degrees and grease a Bundt pan.

2.   Sift cake mix into a small bowl to remove any lumps; set aside.

3.   In a large bowl, combine eggs, butter, buttermilk, sour cream, and vanilla extract.

4.   Add cake mix, cinnamon, and instant pudding mix; stir until combined.

5.   Fold in blueberries.

6.   Dump batter into prepared Bundt pan and spread evenly.

7.   Bake for 38–50 minutes or until a knife inserted near the center comes out clean.

8.   Let cool in pan, then turn out.

9.   Maple Glaze: Whisk powdered sugar, butter, maple flavoring, and 2 tablespoons milk together until smooth. If too thick to pour, add more milk.

10.  Pour glaze over cooled cake and top with chopped bacon.