A perfect homemade treat for unexpected holiday guests

Blueberry Streusel Baby BundtsCome the holiday season, it’s not uncommon to have a few unexpected guests pop in for a visit. Loved ones want to share holiday cheer, and may arrive unexpectedly to share such well wishes.

Preparing for unexpected guests can make their visits that much more enjoyable. When such guests come knocking this holiday season, share your holiday cheer over a cup of coffee and a treat like “Blueberry Streusel Baby Bundts” from Kathy Wakile and Miriam Harris’ “Indulge: Delicious Little Desserts That Keep Life Real Sweet” (St. Martin’s Press).

Blueberry Streusel Baby Bundts

Makes 2 dozen


1 2/3 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
4 ounces (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream


1/2 cup light brown sugar
1/2 cup chopped walnuts
1 teaspoon cinnamon
1 cup fresh blueberries

  1. blueberries blue berriesPreheat the oven to 375 F with two racks positioned in the upper and lower thirds of the oven. Lightly coat the baking pans with nonstick cooking spray or vegetable oil from an oil mister, then dust with flour, tapping out the excess.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate large bowl, use a mixer to cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and blend, then add the flour mixture in thirds, alternating with the sour cream.
  4. To make the streusel, stir together the brown sugar, walnuts and cinnamon. Measure out and set aside 1/3 cup of the mixture. Toss the remaining streusel with the blueberries.
  5. Divide 1/3 cup reserved streusel mixture among the wells of the Bundt pans (about 1/2 teaspoon each), then use a pastry bag to pipe in thin layers of the batter, alternating with layers of the blueberry mixture, filling each well no more than two-thirds full and finishing with a batter layer.
  6. Bake 15 to 20 minutes, or until the tops of the cakes are evenly browned and spring back when gently pressed with a finger, rotating the pans halfway through the baking time.
  7. Cool the cakes in the pans for 10 minutes before turning them out. Serve warm or at room temperature. (Can be double-wrapped and frozen for up to 3 months; thaw and gently reheat before serving.)

Author: Lifestyles Author

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