Drizzle the glaze over the top of the Bundt cake and allow to sit for about 10-15 minutes so the glaze can set and harden. Adapted from livewellbakeoften.com and tested by Jill Wright, Pleasant Ridge.

Stir in the yeast and one teaspoon of sugar in a large measuring cup or mixing bowl with the warm water. Proof these ingredients by allowing them to rest for a few minutes. You will start seeing ...

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 ...

Blueberry Bundt Cake 3 cups flour 1½ cups sugar, plus 1½ teaspoons for topping 3 teaspoons baking powder Need a break? Play the USA TODAY Daily Crossword Puzzle. 1 cup vegetable oil 4 eggs ½ ...

Remove the cake from the oven, and let it cool in the pan for 15 minutes. To make the blueberry glaze, add the blueberries to a food processor, and blend until pureed.

Pour half of cake batter into prepared pan and smooth top. Whisk remaining 3 Tbsp. granulated sugar and 1 Tbsp. ground cinnamon in a small bowl; sprinkle evenly over batter in pan.

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.

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.

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. 3. In a bowl, whisk ...