Sunday, January 10, 2010

Blueberry Strudely Bundt

I made Shared Sugar's  Blueberry Sour Cream Coffee Cake for Austin's birthday and then again New Year's weekend. Both were indulging and easy to make! The first one I made was with all white flour, and the second I made using 1/4cup + 2tbsp wheat flour and the rest white The wheat flour makes it denser and more stable for the blueberries to sink into. However tastes are definitely not scacraficed, if you use only white flour. Just don't overload with too many blueberries, becuase it will make it harder for the bundt to hold it's shape because the blueberries are so heavy. I guess you could just follow the directions, but I always feel the need to modify something. Other than the flour, I followed the recipe to a "t". I love when recipes are what they say they are, and this one is!

*(Be sure to let it cool completely before knocking it out of the pan)


1 comment:

Skye said...

I can attest to the delishousness of this. Sticky, chewy on the outside, dreamy soft in the middle. Um!