Blueberry Bunt Cake


On this day last year: Homemade Pigs in a Blanket (2013)


Some people are culinary saints- those who have gone before us and paved the way with delicious holiday treats, birthday cakes, kitchen secrets, and recipe cards so worn down you need a magnifying glass to read them.

There are a lot of culinary saints in my life. People who have taught me their ways and passed down their kitchen secrets- all of whom I am so very grateful for.

This recipe is one of those inherited from a saint. When my family moved to Kansas City, in the dead of winter, from warm sunny Florida, this cake showed up on our door. It was baked by a woman in our church who is known for her skills in the kitchen, and whom we have been eternally grateful for ever since.

Moving states is hard. Moving to Kansas from sunny Florida is harder. Moving as a middle schooler is the hardest. Eating delicious cake is not hard.

Therefore, this recipe goes out to all of those culinary saints- the people who have shared their time, energy, recipes, and coffee cakes to neighbors, friends, family, and strangers. This world is better for it.

And if you think you have the world’s best coffee cake recipe, and you haven’t tried putting blue berries, cinnamon, and sour cream in it- try, try again. I know sour cream may sound strange, but this cake is so moist and light that you will have a haaaard time stepping away from it. Just trust me on this one.

Love, a rented kitchen



Cake Ingredients:

  • 1 cup white butter
  • 2 cups sugar
  • 2 eggs
  • 1 cup dairy sour cream
  • ½ teaspoon vanilla
  • 1 cup all purpose four OR cake flour
  • 1 cup oat flour
  • ¼ teaspoon salt
  • 1 cup blueberries, rinsed and dusted with flour
  • Powdered sugar for dusting the top

Filling Ingredients:

  • ½ brown sugar
  • 1 teaspoon cinnamon
  • ½ cup nuts- chopped


  1. Preheat the oven to 350˚F. Thoroughly grease and flour a bunt pan or tube pan.*
  2. In a large bowl, cream together the butter and white sugar. Add the eggs, and then fold in the sour cream and vanilla.
  3. Add the dry ingredients and mix until smooth.
  4. Fold in the blueberries.
  5. Stir together the brown sugar, cinnamon, and chopped nuts, and set aside.
  6. Pour 1/3 of the batter into the bottom of the pan, and then sprinkle half of the brown sugar filling over top.
  7. Add another 1/3 of the cake batter to the pan, and top with the remaining half of the brown sugar filling.
  8. Pour the remaining 1/3 cake batter into the pan, and using a knife, gently swirl the brown sugar filling and batter together.
  9. Bake for 55-60 minutes, or until light brown on top and a toothpick comes out clean.
  10. Allow to cool in the pan. Once cool, sift powdered sugar over the top, serve, and enjoy!



Notes and Tips!:

  • To flour a bund pan, sprinkle 1 Tablespoon of white flour along the bottom of the greased pan, and shake the pan around until all sides have a thin coat of flour. This will help the cake slide out of the pan easier once cooked.
  • Like this recipe? Try these other delicious bread options from A Rented Kitchen (recipe links below photos!):


Greek Yogurt Fruit Bites



It is amazing how much ice cream I am capable of consuming in the summer- an absurd and embarrassing amount. I suppose it’s not really rocket science in Kansas City’s 90 degree days.

I believe the math goes something like this:

90˚ F + a sweet tooth the size of Texas = copious amount of ice cream

In an effort to be slightly healthier however, I have started concocting these sweet, yet refreshing snacks. For all you sweet tooths out there, I have good news! These Greek Yogurt fruit bites are just as sweet and refreshing as ice cream in flavor, however are much healthier for you, serving as an excellent source of protein and a much more natural source of sugar.

AKA- Dig in! It all adds up- delicious flavor, healthier choices, what’s not to love?

Happy Snacking!

Love, your sweet tooth friend,

A Rented Kitchen




  • 1 Tablespoon agave
  • 2 cups vanilla Greek yogurt
  • I mango, diced
  • ¾ cup fresh blueberries


  1. Rinse, peel, and dice the mango.
  2. In a large bowl, combine the agave and yogurt, stirring thoroughly. Fold in the fruit.
  3. Transfer into two ice trays, and freeze for 3-4 hours, or until thoroughly frozen.
  4. Transfer into ziplock baggies and save for an on the go snack! Enjoy!



Notes and Tips!:

  • If you do not have agave you can use ½ cup powdered sugar, however agave is a much healthier and natural option.
  • Feel free to have fun with this recipe! Not a fan of mango or blueberries? Sub out those fruits and replace with pomegranate seeds, kiwi and strawberries, or make a patriotic snack with blueberries and strawberries!
  • If you like this recipe, check out these other fun and healthy snacks from ‘A Rented Kitchen’! (recipe links found below):

Lemon Poppy Seed Pancakes with Fresh Blueberries



I woke up today and it was raining. It rained all day as I walked to and from my classes, and is still raining. It’s nearly 4pm! What is up Mother Nature?!

One fact of life, is that for most people, getting out of bed in the morning can be a struggle. When it is January and rainy however, getting out of bed is even worse! Never have I ever loved my comforter and pillow so much.

Here is where I bring you good news of great joy- Lemon Poppy Seed Pancakes with Fresh Blueberries. Feeling a little blue, or having trouble getting out of bed, try these pancakes! Very few things feel as summery and light as this delicious lemon and blueberry combination, the perfect solution to a cold rainy morning.

From Virginia, I wish you warmth, sunshine, and pancakes for everyone!

Love, A Rented Kitchen




  • 2 cups flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • 2 cups buttermilk
  • 2 large eggs, lightly beaten
  • 2 Tablespoons butter, melted
  • Zest of 2 lemons
  • 1/3 cup poppy seeds
  • 1 Tablespoon lemon juice
  • Butter, to serve (and for griddle)
  • Fresh blueberries


  1. In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate medium sized bowl, combine the buttermilk, eggs, butter, lemon zest and poppy seeds.
  3. Combine the wet and dry ingredients, and stir until combined and a majority of the clumps are removed.
  4. Heat your frying pan or griddle to medium high heat, and add either a drizzle of olive oil or a dollop of butter to prevent sticking. Once warm, pour 1/3 cup of the batter into the skillet. Sprinkle a handful of blueberries onto the top of the cooking pancake.  Once halfway cooked and the bottom is golden, after a few minutes, flip and cook the other side.
  5. Repeat with the rest of the batter and top with fresh blueberries and syrup.




Notes and Tips!:

  • Source: Baking with Blondie
  • If you like this recipe, try these other delicious dishes from ‘A Rented Kitchen!’ (Recipes links found below).

Blueberry Orange Muffins

Well, I’ve been meaning to post this recipe for several days, but as I said before- school has started.

One guarantee with being in college, is that I have very very little free time. The funny thing about this is there seems to be an inverse relationship in how much free time I have and how badly I want to play in my kitchen. Now that I hardly have time to sleep, I’m all about making some cookies! Convenient, right?

In my opinion, there are very few things as wonderful as a warm muffin for breakfast- especially one as delicious as these fresh Blueberry Orange Muffins! I hope that in the midst of your busy lives you are able to steal an hour to make this recipe, because the yield is so worth it. You’ll be able to enjoy muffins all week and share some. I’ve found that sometimes when life gets too busy you just have to take a break for yourself- and what’s more fun than a muffin break?!

Muffin Ingredients:

  • 1 cup quick rolled oats
  • 1 cup orange juice
  • 1 teaspoon grated orange zest
  • 1 cup vegetable oil
  • 3 eggs, beaten
  • 3 cups all-purpose flour plus 1 tablespoon (for coating blueberries)
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 3 cups fresh blueberries

Topping Ingredients:

  • 1 ½ Tablespoons white sugar (equivalent to 4 ½ teaspoons)
  • 1 ½ Tablespoons brown sugar
  • ½ tsp cinnamon


  1. Rinse blueberries and set on a paper-towel covered plate to dry.
  2. Preheat the oven to 400 degrees, and line two muffin tins with paper liners.
  3. In a medium-sized bowl, combine the oats, orange juice, and orange zest. Mix well.
  4. Whisk the oil and the eggs into the oat mixture until completely blended; set aside.
  5. In a separate large bowl stir together the remaining dry ingredients: 3 cups flour, sugar, baking powder, salt, and baking soda.
  6. Add the oat mixture to the dry ingredients mixture and gently combine.
  7. Softly toss the blueberries in 1 tablespoon of flour until lightly covered, and then smoothly fold the blueberries into the batter.
  8. In a separate small bowl combine the topping ingredients, mixing well.
  9. Spoon the muffin batter into the prepared muffin tins and sprinkle with the prepared topping mixture.
  10. Bake for 15- 18 minutes or until lightly browned on top.
  11. Enjoy!

Notes and Tip!:

  • For the topping, you can also consider adding ½ cup of chopped nuts!
  • The blueberries add a lot of volume to this recipe.  I have always had enough batter to make 24 regular muffins and then either additional mini muffins or a half loaf of blueberry bread. Just make sure if you change the size of the pan you adjust for time as well!
  • If you like this recipe, you may also like my Blueberry Cinnamon Coffee Cake or my Lemon- Blueberry Yogurt Bread!

Lemon- Blueberry Yogurt Bread

Hello world! I’m back, and ready to give you another yummy recipe! This isn’t a treat to beat the heat like the last several days were, but it is definitely a treat. This delicious bread recipe has been adjusted and tweaked several times by different food bloggers and chefs, creating a perfect balance between flavors, richness, and texture.  The zesty lemon paired with sweet fresh blueberries makes this bread perfect for summer time. Give it a try! Cut yourself a slice- but be warned, you’ll want two.


For the Loaf:

  • 1 1/2 cups + 1 tablespoon all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons grated lemon zest (approximately 2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Lemon Syrup:

  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup sugar

For the Lemon Glaze:

  • 1 cups confectioners’ sugar, sifted
  • 2 to 3 tablespoons fresh lemon juice


  1. Preheat the oven to 350 degrees F.
  2. Prepare a 9 x 5 inch loaf pan by greasing the bottom and sides, and then dusting the pan with flour- tapping out the surplus.
  3. In a medium bowl, sift together the 1 ½ cups of flour with the baking powder and salt.  If you do not have a sifter, mix well with a whisk or a fork.
  4. In a separate large bowl, combine the next six ingredients: yogurt, sugar, eggs, lemon zest, vanilla and oil. Whisk together until the ingredients are completely blended.
  5. Slowly add the dry ingredients into the wet ingredients, mixing completely.
  6. Rinse the blueberries, dry, and place in a separate small bowl.  Add the remaining 1 Tablespoon of flour, gently stirring, until the blueberries are completely coated in flour.*
  7. Gently fold the flour coated blueberries into the batter.
  8. Pour the batter into the prepared loaf pan and bake for 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
  9. Let the loaf cool in the pan for 10 minutes before flipping it onto a wire cooling rack over a baking sheet.
  10. Meanwhile, while the loaf cools, make the lemon syrup. Stir together the lemon juice and sugar in a small saucepan over medium heat until the sugar is completely dissolved. Cook for an additional three minutes and then remove the syrup from the heat and set aside.
  11. Poke holes in the top and sides of the warm loaf using a toothpick. Then brush the top and sides of the loaf with the lemon syrup.  Allow for the syrup to soak into the cake and then brush again.
  12. Let the cake cool completely.
  13. While the cake cools, make the lemon glaze: Whisk together the confectioners’ sugar and 2-3 tablespoons of lemon juice in a small bowl.* Set aside until the cake is cool.  Once cool, pour the lemon glaze over the top of the loaf, allowing for it to drip down the sides.
  14. Allow for the glaze to harden at least 15 minutes prior to serving. 

Notes and Tips!:

  • Yields: One 9×5 inch loaf
  • Tossing the blueberries in flour before adding them to the batter is a great baking tip to be familiar with! Whenever you’re adding fruit to a batter, tossing the fruit in flour first provides a coating on the fruit that absorbs the liquid the fruit releases while baking. This prevents the fruit from sinking to the bottom during the baking process. And good news! This handy trick can be applied to more than just fruit! You can dust any other add-in ingredient in flour to prevent sinking, particularly if the batter is not very firm.
  • The lemon glaze mixture should be thick but pourable. If the mixture seems too thick, add up to another tablespoon of lemon juice, carefully mixing it in until the right consistency is reached.
  • This recipe was inspired by Sweet Pea’s Kitchen, but was originally from Ina Garten and then Smitten Kitchen.