Preheat oven to 350 degrees. In a bowl, place the blueberries and sprinkle with 1 tablespoon of flour. Toss to coat blueberries with the flour.

1. Preheat oven to 350ºF. Coat a Bundt or 8″ x 12″ pan well with nonstick cooking spray. 2. For the topping: Mix brown sugar, ⅔ cup of the flour and the cinnamon in a medium bowl. Cut in ½ ...

Make a hole in the flour mixture and pour in the liquid. Mix well. Fold in blueberries. Pour into a greased bundt pan. Mix together ½ teaspoon cinnamon and 1½ teaspoon sugar and sprinkle on top.

3 to 4 tablespoons of milk. 1/4 cup of sugar. 1 tablespoon grated lemon rind. To Prepare the Blueberry Coffee Cake: Stir in the yeast and one teaspoon of sugar in a large measuring cup or mixing ...

Look at that blueberry glaze, and tell me you didn’t start drooling immediately. The way it drips off the whole-wheat blueberry Bundt cake is enough to make even the biggest nonbeliever in diet ...

Bake cake until top is golden brown and a toothpick or cake tester inserted into the center comes out clean, 55–65 minutes. Let cool completely in pan. Do Ahead: Cake can be made 1 day ahead.

In a large bowl, whisk together cake mix and dry pudding. Add water, oil, lemon zest, lemon juice, and eggs, and stir to combine. Carefully fold in blueberries.

Bake for 35 minutes, then top with the raw cornmeal streusel and bake for an additional 15 minutes, or until the streusel is golden brown and a cake tester comes out clean. Let cool for 10 minutes.

1. Set the oven at 350 degrees. Lightly butter a 10-inch Bundt pan. Dust the pan with flour, tapping out the excess. 2. In a small bowl, combine the lime rind and lime juice.