Blueberry Bundt Cake
65 mins (prep 15, cooking 50)
10 ingredients
10-12 servings
Slightly different, this one begins with 2 boxes of blueberry muffin mix. NOTE: You will use the two small cans of blueberries included in the packaged muffin mixes; there are no fresh blueberries in this recipe. This breakfast cake comes from one of my old "card libraries" but don't remember which one. so can't give credit where credit is due. It's a family favorite.

Categories:  cakes , breakfast , breads , <-4-hours , coffee-cakes , time-to-make , dessert ,
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Serving Size (145.61 g)
Servings 10
Amount per Serving
Calories 292.64 Calories from Fat 102.96
% Daily Value *
Total Fat 11.44g 175.93%
Saturated Fat 2.54g 126.81%
Trans Fat 0.0g %
Cholesterol 10.32mg 34.41%
Sodium 194.42mg 81.01%
Total Carbohydrate 43.6g 145.34%
Dietary Fiber 4.65 g 186.16%
Sugars 18.38 g %
Protein 7.87g 157.32%
Vitamin A 113.68IU% Vitamin C 4.85mg%
Calcium 185.65mg% Iron 1.96mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
confectioners' sugar