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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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/blueberry-breakfast-bundt-cake-recipe/