Blueberry Breakfast Bundt Cake Recipe

Introduction

This Blueberry Breakfast Bundt Cake is a delightful way to start your day with a burst of fresh berries and tender crumb. Lightly sweet and topped with a simple glaze, it’s perfect for brunches or a special morning treat.

Ingredients

• Cooking spray
• 2 cups blueberries (frozen, thawed, or fresh)
• 1 tablespoon unbleached all-purpose flour (to coat blueberries)
• 2 3/4 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup unsalted butter (room temperature)
• 2 cups granulated sugar
• 4 eggs (room temperature)
• 2 teaspoons vanilla extract
• 1/4 cup vegetable oil
• 1 cup full-fat sour cream (room temperature)
• 1 cup powdered sugar
• 3-5 teaspoons whole milk (adjust for glaze consistency)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a small bowl, toss the blueberries with 1 tablespoon of flour until evenly coated. This prevents them from sinking to the bottom of the cake. Set aside.
3. Step 3: In a large bowl, whisk together 2 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
4. Step 4: In another large bowl, beat the butter and sugar together for 4-5 minutes until light and fluffy.
5. Step 5: Add eggs one at a time, mixing well after each. Then, stir in the vanilla extract.
6. Step 6: Pour in the vegetable oil and mix until combined.
7. Step 7: Gradually add the dry ingredients, alternating with sour cream, mixing in small amounts at a time to keep the batter smooth and prevent overmixing.
8. Step 8: Gently fold in the floured blueberries with a spatula to avoid breaking them.
9. Step 9: Spray a 10-inch bundt pan generously with cooking spray. Pour the batter in and spread evenly.
10. Step 10: Bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil during the last 5-10 minutes.
11. Step 11: Remove from oven and let cool in the pan for 10-15 minutes. Then invert onto a cooling rack to cool completely.
12. Step 12: For the glaze, mix powdered sugar with milk in a small bowl, adding milk gradually until the desired consistency is reached. Drizzle over the cooled cake.

Tips & Variations

• Use fresh or frozen blueberries; just ensure frozen ones are fully thawed and drained to avoid excess moisture.
• For a citrus twist, add the zest of one lemon or orange to the batter.
• Swap sour cream with Greek yogurt for a tangier flavor and a slightly denser texture.
• Try a splash of almond extract instead of vanilla for a different aroma.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 5 days wrapped tightly in plastic wrap or in an airtight container. Reheat slices gently in the microwave for 10-15 seconds if desired. The glaze is best applied just before serving to maintain its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries without thawing?

It’s best to thaw and drain frozen blueberries before adding them to the batter. This prevents extra moisture that can make the cake soggy and helps the berries distribute evenly.

How do I know when the bundt cake is fully baked?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If there is wet batter on the toothpick, continue baking and check again in 5-10 minutes.

Blueberry Breakfast Bundt Cake Recipe

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★★★★★

4.6 from 712 reviews

This Blueberry Breakfast Bundt Cake is a moist, tender, and flavorful cake perfect for starting your day or enjoying as a sweet treat. Packed with fresh blueberries and a rich vanilla-sour cream batter, it’s topped with a light, sweet glaze that complements the fruit beautifully. Easy to prepare and bake in a bundt pan, this cake offers a delightful combination of sweetness and tanginess that’s perfect for brunch or dessert.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Breakfast Cake
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake

• Cooking spray
• 2 cups blueberries (fresh or frozen, thawed)
• 1 tablespoon unbleached all-purpose flour (to coat blueberries)
• 2 3/4 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup unsalted butter (room temperature)
• 2 cups granulated sugar
• 4 eggs (room temperature)
• 2 teaspoons vanilla extract
• 1/4 cup vegetable oil
• 1 cup full-fat sour cream (room temperature)

For the Glaze

• 1 cup powdered sugar
• 3–5 teaspoons whole milk (adjust for desired consistency)

Instructions

1. Prepare Oven and Blueberries: Preheat your oven to 350°F. Toss the blueberries with 1 tablespoon of flour in a small bowl until they are evenly coated. This helps prevent the berries from sinking to the bottom of the cake. Set aside.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together 2 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In another large bowl, beat the room temperature butter and granulated sugar for 4-5 minutes until the mixture is light and fluffy, ensuring a smooth cake texture.
4. Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure full incorporation. Stir in the vanilla extract.
5. Add Oil: Mix in the vegetable oil until fully combined with the batter.
6. Combine Dry Ingredients and Sour Cream: Gradually add the dry ingredient mixture alternately with the sour cream into the wet mixture. Add in small amounts at a time and mix gently to maintain a smooth batter and avoid overmixing.
7. Fold in Blueberries: Carefully fold the floured blueberries into the batter using a spatula to prevent them from breaking and releasing too much juice.
8. Prepare Bundt Pan and Pour Batter: Generously spray a 10-inch bundt pan with nonstick cooking spray. Pour the batter evenly into the pan and spread to fill.
9. Bake the Cake: Bake at 350°F for 50-65 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. If the top browns too quickly, loosely cover with foil during the last 5-10 minutes of baking.
10. Cool Cake: Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then invert onto a cooling rack and allow it to cool completely.
11. Make the Glaze: In a small bowl, combine powdered sugar with 3 teaspoons of milk initially. Stir well and add more milk a little at a time until the glaze reaches your desired consistency.
12. Glaze the Cake: Drizzle the glaze evenly over the cooled bundt cake. Let the glaze set before slicing and serving.

Notes

• Using room temperature ingredients helps create a smoother batter and better cake texture.
• Coating blueberries with flour prevents them from sinking during baking.
• If blueberries are frozen, make sure they are fully thawed and drained to avoid excess moisture in the batter.
• The glaze consistency can be adjusted by varying the milk amount; thicker glaze for a stronger sweet topping, or thinner glaze for a delicate drizzle.
• Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• This cake is delicious served slightly warm or at room temperature.

Keywords: blueberry bundt cake, breakfast cake, blueberry dessert, breakfast bundt cake, glazed bundt cake, easy blueberry cake