Moist and delicious Cherry Blueberry Streusel Cake is made in a Bundt pan.

Cherry Blueberry Streusel Bundt Cake Recipe


Cherry Blueberry Streusel Bundt Cake combines two different fruits in separate layers with a strata of delicious pecan streusel in the center. Instead of baking each layer separately and building a cake, it is baked all at once in a Bundt pan. This delicious, moist cake is incredibly easy to make and a real crowd-pleaser. Since it uses dried fruit, you won’t have to wait for cherries and blueberries to come in season. Feel free to substitute your favorite dried fruits to suit your personal tastes.

Cherry Blueberry Streusel Bundt Cake Recipe

1 cup dried cherries
1 cup dried blueberries

Streusel Mix:
4 Tablespoons (1/2 stick or 1/4 cup) cold butter
1/2 cup light brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup all-purpose flour
1/2 cup chopped pecans

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon table salt
3/4 cup (1-1/2 sticks) butter
1-1/2 cups white granulated sugar
2 teaspoons pure vanilla extract
3 large eggs
1 cup sour cream

Measure the dried cherries and blueberries into separate bowls. Cover each with water and microwave each for 1 minute. Let stand for 10 minutes to plump up. Drain thoroughly, keeping them separate.

For the Streusel Mix:
Cut the cold butter into 1/2-inch pieces and place in the bowl of a food processor fitted with the metal blade. Add brown sugar, cinnamon, nutmeg, and cinnamon. Pulse until it looks gritty. Do not over-blend or the butter will melt. (Alternatively, use a pastry blender or your fingertips to combine until crumbly.) Remove to a bowl and stir in pecans. Refrigerate until needed (see further instructions below).

Preheat oven to 350 F. Coat a Bundt pan with vegetable spray.

For the Cake:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, cream together the butter, white sugar, and vanilla extract until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beating after each egg until combined. Add half of the flour mixture alternately with half of the sour cream until smooth. You should have about 5 cups of very thick batter.

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Divide the cake batter equally into two separate bowls (2-1/2 cups each). Using a large fork, stir the cherries into one half of the batter and blueberries into the other.

Pour the blueberry batter into the prepared Bundt pan. Sprinkle evenly with the streusel mix. Carefully spoon the cherry batter on top, taking care not to displace the streudel layer.

Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. (Oven temperatures vary.) Cool on a rack for 10 minutes, then invert the cake on to a serving platter. Let cool completely. Sprinkle with sifted powdered sugar or drizzle with a glaze of milk and powdered sugar to serve.

Yield: 10 to 12 servings

I had to post a close-up of a slice of this Cherry Blueberry Streusel Bundt Cake so you can drool on your keyboard.

I had to post a close-up of a slice of this Cherry Blueberry Streusel Bundt Cake so you can drool on your keyboard. 🙂

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