Blueberry Swirls w/ Blueberry Compôte | Recipeish | Gustus Vitae

Yield: 8 Large swirl muffins.
Time Estimate: 45 Minutes, including 25 minutes unattended.
Storage Notes: Best if enjoyed immediately, will keep for up to 3 days if compôte is not applied.
Difficulty: Easy.

Berries on berries on berries: these loaded mini-bundt cakes are as delicious as they are handsome. Make the most of summer's bounty with these extra-stuffed bundt cakes, perfect with your morning coffee, as an afternoon treat, or served up as light individual desserts after a long, lazy summer evening meal.


  • Preheat oven to 350F.
  • In a large mixing bowl, cream 1/2 stick of butter and 2 tins of Blueberry Pie Cane Sugar.
  • In a separate bowl, whisk together flour, baking soda, baking powder, and Crystallized Honey Sea Salt. Slowly whisk in, a bit at a time, into butter and Blueberry Pie Cane Sugar mix.
  • Zest lemon, then drop in eggs, Greek yogurt, and 2 Cups of blueberries, gently stirring to fully combine.
  • Lightly grease a Nordicware swirl bundt pan, then pour in mixture, and pop in the oven for 25 minutes.
  • In a small saucepan on medium-low heat, add remaining blueberries and butter with 1 tin of Blueberry Pie Cane Sugar.
  • Using the back of a fork, roughly mash the blueberries to split them open. Cook on medium low, stirring occasionally, while the swirls bake.
  • Remove pan from the oven, and allow 5 minutes to cool.
  • Remove swirls and arrange on a serving dish, top with blueberry compôte, and serve immediately.