Imagine a dessert that combines the soft, tender crumb of a classic cake with the irresistible swirl of a honey bun, bursting with juicy blueberries and a warm cinnamon kiss. This Blueberry Honey Bun Cake is not just a recipe—it's a culinary adventure that transforms an ordinary afternoon into a moment of pure indulgence. Whether you're a baking novice or a seasoned pro, this cake promises to be your new go-to dessert that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box yellow cake mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup blueberries
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or non-stick cooking spray.
- In a large mixing bowl, combine the yellow cake mix, sour cream, vegetable oil, and eggs. Beat with an electric mixer on medium speed for 2-3 minutes until the batter is smooth and well incorporated.
- Gently fold in the fresh blueberries, being careful not to crush them, ensuring they are evenly distributed throughout the batter.
- In a separate small bowl, mix together the brown sugar and ground cinnamon to create the swirl mixture.
- Pour half of the cake batter into the prepared baking pan, spreading it evenly across the bottom.
- Sprinkle the brown sugar and cinnamon mixture over the first layer of batter, creating a swirled pattern.
- Carefully pour the remaining cake batter over the sugar mixture, using a spatula to spread it evenly and cover the swirl layer.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 15-20 minutes.
- While the cake is cooling, prepare the glaze by whisking together powdered sugar and milk until smooth and drizzling consistency.
- Once the cake has cooled slightly, drizzle the glaze evenly over the top of the cake.
- Allow the glaze to set for 10 minutes before cutting the cake into squares and serving.
Tips
- Blueberry Coating Trick: Toss your fresh blueberries in a light dusting of flour before folding into the batter. This prevents them from sinking to the bottom of the cake.
- Room Temperature Matters: Ensure eggs and sour cream are at room temperature for a smoother, more evenly mixed batter.
- Swirl Technique: For a perfect cinnamon sugar swirl, use a butter knife to create gentle zigzag patterns through the batter before baking.
- Glaze Consistency: If your glaze is too thick, add milk one teaspoon at a time. If it's too thin, add powdered sugar gradually.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 5g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 75mg
