New Pan, New Mixer, New Recipe; Blueberry Toffee Cake


yesterday i was so excited to use my KitchenAid Artisan Mixer and my new bundt cake pan.

Blueberry Toffee Cake (blueberry heath bar coffee cake) 


  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup lite sour cream
  • 2 cups blueberries
  • 2 tablespoons cinnamon
  • 2 tablespoons brown sugar
  • Heath Bar crushed up
  • Nonstick cooking spray, for pan
  • Confectioners’ sugar or melted chocolate chip for dusting/drizzle


  • Preheat oven to 350 degrees.
  • In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs and vanilla. Reduce speed. Add flour and baking soda and sour cream.
  • In separate bowl mix heath bar, cinnamon, and 2 tablespoons brown sugar.
  • Fold in blueberries. Coat a 12-cup nonstick Bundt pan with cooking spray and flour. Spread batter in prepared pan. Alternating between a layer of batter and a layer of the heath cinnamon mixture.
  • Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean for 60 minutes. Take out of pan. Dust with confectioners’ sugar or melt chocolate chips and drizzle over top. kitchenaid mixer Blueberry Toffee Cake

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