This delightful bundt cake combines the flavors of blueberries, walnuts, and cinnamon in a moist and tender cake, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Grease a 12-cup Bundt pan thoroughly with butter or non-stick spray.
Ensure all crevices are greased to prevent sticking.
In a small bowl, mix together the brown sugar, chopped walnuts, and ground cinnamon. Set aside.
Mixing these ingredients well ensures an even distribution of flavors.
In a large bowl, whisk together the eggs, sour cream, water, and granulated sugar until smooth.
Whisking thoroughly incorporates air for a lighter batter.
Gradually add the flour and baking powder to the wet mixture, stirring until just combined.
Avoid overmixing to keep the batter tender.
Fold in the blueberries gently to avoid crushing them.
Coating blueberries in a bit of flour prevents them from sinking.
Spread one-third of the batter into the prepared pan, then sprinkle half of the filling mixture over it.
Layering creates a beautiful swirl effect in the cake.
Repeat the layers, ending with the remaining batter on top.
Smooth the top layer for even baking.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
Check for doneness without opening the oven too early.
Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
Cooling prevents the glaze from melting off.
Mix the confectioners' sugar and milk in a small bowl until smooth.
Adjust the milk quantity for your desired glaze consistency.
Drizzle the glaze over the cooled cake before serving.
Drizzling in a zigzag pattern adds a decorative touch.
Slice and serve your delicious Blueberry Walnut Swirl Bundt Cake. Enjoy!
Pair with coffee or tea for a delightful experience.
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