"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

The Bundt in the Oven Recipe

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This recipe for The Bundt in the Oven, by , is from Enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karin Olson
Added: Monday, November 26, 2007


Streusel Topping
1/4 cup chopped pecans
3 tbsp all-purpose flour
2 tbsp brown sugar
1 tbsp butter, melted

2 cups Bisquick
baking mix
1 cup all-purpose flour
1 cup granulated sugar
1 tsp ground cinnamon
3/4 cup lemon yogurt
2 eggs
1/3 cup 1% milk
1/4 cup vegetable oil
2 tsp grated lemon zest
1 tsp vanilla
2 cups fresh blueberries

Preheat oven to 350F. Spray a bundt cake pan with cooking spray and dust lightly with flour. Set aside.

To prepare streusel topping, combine all streusel ingredients in a small bowl and mix well using a fork. Set aside.

Combine baking mix, flour, sugar, and cinnamon in a large bowl.

In a medium bowl, whisk together yogurt, eggs, milk, oil, lemon zest, and vanilla. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Batter will be thick.

Gently fold in blueberries. Spoon batter evenly into prepared cake pan. Sprinkle streusel topping evenly over batter. Bake for 40 to 45 minutes, or until a toothpick inserted in center of cake comes out clean. Cool cake in pan on a wire rack. Loosen edges using a knife or small spatula and transfer cake to a serving plate. Can be covered with plastic
wrap and stored at room temperature for a couple days.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a really yummy low fat coffee cake! Yum yum!




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