Name: Blueberry Breakfast Bundt Cake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter (softened); ¾ cup granulated sugar; 2 large eggs; 1 cup sour cream; 1 teaspoon vanilla extract; 1½ cups fresh or frozen blueberries (if using frozen, do not thaw); 1 tablespoon all-purpose flour (for coating blueberries); Powdered sugar for dusting (optional)

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This Blueberry Breakfast Bundt Cake is a bright and cheerful way to start your day, marrying the juicy burst of blueberries with a tangy kiss of sour cream in every golden, pillowy slice. It’s the kind of treat that balances comfort and freshness—a cake that will fill your kitchen with the scent of home and delight everyone lucky enough to join you at the breakfast table. This classic, all-American bake is gorgeous enough for a special brunch but easy enough for a cozy weekend morning. The blueberries shine through both visually and in flavor, making this Blueberry Breakfast Bundt Cake a true showstopper among breakfast bakes.

Blueberry Breakfast Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Blueberry Breakfast Bundt Cake plays a crucial role, from the butter for richness to the blueberries for natural sweetness and color. With just a handful of pantry staples and fresh berries, you’ll create a memory-worthy cake everyone will crave.

All-purpose flour: Provides the structure for your cake, ensuring a tender crumb that holds together beautifully.
Baking powder: Gives the cake lift and lightness, helping it rise into that classic Bundt shape.
Baking soda: Works alongside the sour cream to create a soft, moist texture.
Salt: Enhances all the flavors and brings out the sweetness of the blueberries.
Unsalted butter (softened): Adds richness and that irresistible, buttery flavor throughout.
Granulated sugar: Sweetens the cake without overpowering the fruit.
Large eggs: Bind everything together and add a gentle lift.
Sour cream: Your secret weapon for a moist, tender crumb with delightful tang.
Vanilla extract: Rounds out the flavors with warm, aromatic notes.
Fresh or frozen blueberries: The star ingredient that delivers pops of vibrant flavor in every bite; no need to thaw if using frozen.
All-purpose flour (for coating blueberries): Prevents berries from sinking to the bottom of the cake.
Powdered sugar (optional): For a dreamy snow-like finish before serving.

How to Make Blueberry Breakfast Bundt Cake

Step 1: Prep Your Pan and Oven

First things first—generously grease your 10-cup Bundt pan, making sure to get into every nook and cranny for an easy release. Preheat your oven to 350°F (175°C), so it’s ready to welcome your batter.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. This ensures even distribution and helps the cake bake up uniformly fluffy each time.

Step 3: Cream Butter and Sugar

In a large bowl, use a mixer to beat the softened butter and granulated sugar until the mixture turns light and fluffy—think pale yellow and pillowy. This step is crucial for that perfect, airy texture in the finished cake.

Step 4: Add Eggs, Sour Cream, and Vanilla

Beat the eggs in, one at a time, until well incorporated, then add the sour cream and vanilla extract. Mix until everything is silky and smooth—the sour cream is your ticket to a super tender crumb in this Blueberry Breakfast Bundt Cake.

Step 5: Combine Wet and Dry Ingredients

Gradually add your dry ingredients to the wet mixture, mixing on low just until combined. Avoid over-mixing, as that can lead to a tougher cake; we want fluffy and light!

Step 6: Prepare and Fold in Blueberries

Toss your blueberries with one tablespoon of flour to keep them from sinking during baking. Gently fold the berries into the batter so they’re evenly distributed. Each slice will showcase those juicy berries as a pop of color and flavor.

Step 7: Fill the Pan and Bake

Spoon your batter evenly into the prepared Bundt pan, then smooth out the top with a spatula. Pop it into the oven and bake for 45 to 50 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 8: Cool and Unmold

Let the cake cool in the pan for 10 minutes—then carefully invert it onto a wire rack to finish cooling. This little wait helps the cake keep its lovely Bundt shape without cracking or sticking.

Step 9: Dust and Serve

Once completely cooled, dust with powdered sugar if you like. The gentle drizzle looks stunning against the golden cake and makes your Blueberry Breakfast Bundt Cake even more inviting.

How to Serve Blueberry Breakfast Bundt Cake

Garnishes

Fresh blueberries scattered on top or a dusting of powdered sugar instantly make each slice look bakery-worthy. A handful of lemon zest or a simple lemon glaze can add a bright, tangy twist that complements the sweet berries.

Side Dishes

This cake pairs perfectly with a bowl of vanilla yogurt, a dollop of whipped cream, or a crisp fruit salad. For a heartier breakfast, add scrambled eggs, savory bacon, or a plate of sliced cheeses to round out the experience.

Creative Ways to Present

Turn your Blueberry Breakfast Bundt Cake into individual servings by slicing and plating each piece with a drizzle of honey or berry compote. For brunch gatherings, arrange slices on a tiered cake stand with mint leaves and extra berries for a festive touch.

Make Ahead and Storage

Storing Leftovers

Keep any extra Blueberry Breakfast Bundt Cake covered at room temperature for up to two days. The cake stays surprisingly moist thanks to the sour cream, so you’ll still get that tender crumb in each bite.

Freezing

This cake freezes beautifully! Simply wrap individual slices or the whole cooled cake tightly in plastic wrap, then foil, and freeze for up to two months. Thaw at room temperature overnight when you’re ready for another slice.

Reheating

To rewarm, pop a slice in the microwave for about 10-15 seconds. If you prefer that just-baked flavor, you can also heat it in a low oven (300°F) for five to seven minutes. Warmed cake is especially wonderful with a fresh cup of coffee.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely—just don’t thaw them first! Toss frozen blueberries in flour and fold gently into the batter. They’ll bake up perfectly and help prevent any potential blue streaking.

What if I don’t have sour cream?

Greek yogurt is a great substitute for sour cream in this recipe, offering the same tang and moist texture for your Blueberry Breakfast Bundt Cake.

How do I prevent the cake from sticking to the Bundt pan?

Generously greasing and flouring the pan, making sure to cover all crevices, is key. Some folks also swear by a baking spray with flour for a foolproof release.

Can I add a glaze to this cake?

Yes! A simple lemon glaze made from powdered sugar and lemon juice adds sparkle and a citrus zing. Drizzle it over the cooled cake right before serving for extra wow factor.

What’s the best way to serve leftovers?

Leftover Blueberry Breakfast Bundt Cake is delicious on its own, but try lightly toasting a slice and topping with a pat of butter for an indulgent treat the next day.

Final Thoughts

If you’re looking for a cozy, crowd-pleasing breakfast treat, you can’t go wrong with this Blueberry Breakfast Bundt Cake. It’s easy to make, looks absolutely stunning on the table, and brings together the perfect mix of sweet, tart, and buttery flavors. Give it a try next weekend—you’ll soon see why it’s a beloved favorite in so many kitchens!

Blueberry Breakfast Bundt Cake Recipe

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4.7 from 15 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 10 servings 1x
Diet: Vegetarian

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Description

Indulge in a delightful Blueberry Breakfast Bundt Cake that pairs perfectly with your morning coffee or tea. This moist and tender cake is bursting with juicy blueberries and a hint of vanilla, making it a scrumptious treat to start your day.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients:

½ cup unsalted butter (softened)
¾ cup granulated sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract

Additional:

1½ cups fresh or frozen blueberries (if using frozen, do not thaw)
1 tablespoon all-purpose flour (for coating blueberries)
Powdered sugar for dusting (optional)

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Instructions

Preheat and Prep: Preheat the oven to 350°F (175°C) and grease a 10-cup Bundt pan.
Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
Add Wet Ingredients: Beat in eggs, then mix in sour cream and vanilla extract.
Combine and Bake: Gradually add dry ingredients to wet mixture. Toss blueberries with flour, fold into batter. Bake for 45–50 minutes.
Cool and Serve: Cool cake in pan for 10 minutes, then invert onto a wire rack. Dust with powdered sugar before serving.