Blueberry Streusel Bundt Cake: A Perfectly Moist, Fruity Delight

Serve this cake as a delightful breakfast treat, dessert, or a sweet snack with a cup of coffee or tea.
Storage:

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you’d like to extend freshness, store it in the fridge for up to 5 days.
Freezing:

This cake freezes beautifully. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Variants
Mixed Berry Streusel Cake:

Swap the blueberries for a mixed berry blend, including strawberries, raspberries, or blackberries.
Lemon Zest Twist:

Add 1 tablespoon of lemon zest to the cake batter for a fresh, citrusy flavor that pairs wonderfully with the blueberries.
Nutty Streusel:

Add chopped pecans or walnuts to the streusel for extra texture and flavor.
FAQ
1. Can I use frozen blueberries?
Yes, frozen blueberries work just as well. Make sure to thaw and drain them to prevent excess moisture in the batter.

2. Can I make this cake ahead of time?
Absolutely! This cake actually tastes even better the next day as the flavors meld together.

3. Can I use a different pan instead of a Bundt pan?
Yes, you can use a regular cake pan or a loaf pan. Just adjust the baking time accordingly, and check for doneness with a toothpick.

4. How do I prevent the blueberries from sinking to the bottom?
Toss the blueberries in a little flour before folding them into the batter. This helps keep them suspended in the cake.

5. How can I make the glaze thicker?
If you want a thicker glaze, use less milk or add extra powdered sugar until you reach your desired consistency.

Blueberry Streusel Bundt Cake is a deliciously moist dessert that perfectly balances the sweetness of blueberries with the crunch of cinnamon-sugar streusel. It’s the ideal treat for any occasion, especially when you’re looking to impress your guests with something both comforting and special!