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Breakfast Bundt Cake

5 from 8 votes

Ingredients
  

Cinnamon Blueberry Buttermilk Cake:

  • 1 box white cake mix
  • 4 eggs
  • 2/3 C. butter melted
  • ¾ C. buttermilk or milk
  • 1 C. sour cream or plain yogurt
  • 2 tsp. vanilla extract
  • 1 Tbsp. cinnamon
  • 1 small pkg. vanilla or white chocolate instant pudding mix
  • 1 ½ C. blueberries

Maple Glaze:

  • 2 C. powdered sugar
  • 2 Tbsp. butter melted
  • 1 tsp. mapleline or maple flavoring
  • 2-4 Tbsp. milk

5 pieces of bacon, cooked and chopped

Instructions
 

  • 1. Preheat oven to 350 degrees and grease Bundt pan.
  • 2. Sift cake mix into a small bowl to remove any lumps and 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 and stir until combined.
  • 5. Fold in blueberries.
  • 6. Dump into Bundt pan and spread out evenly.
  • 7. Bake for 38-50 minutes or until an inserted knife comes out clean.
  • 8. Let cool in pan, then turn out.
  • 9. Glaze: Whisk powdered sugar, butter, maple flavoring and 2 Tbsp. milk together until smooth. If too thick to pour, add more milk.
  • 10. Pour glaze over cooled cake and top with bacon crumbles.