Blueberry Breakfast Bundt Cake Recipe

Introduction

This blueberry breakfast bundt cake is a moist and flavorful treat perfect for starting your day or sharing with friends. Bursting with fresh blueberries and topped with a simple sweet glaze, it offers a delightful balance of tangy and sweet in every bite.

Ingredients

• 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
• 1 cup powdered sugar
• 3-5 teaspoons whole milk

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 mixing 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 for 4-5 minutes until light and fluffy.
5. Step 5: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
6. Step 6: Mix in the vegetable oil until combined.
7. Step 7: Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Start and end with the dry ingredients, mixing gently between additions to maintain a smooth batter without overmixing.
8. Step 8: Carefully fold in the floured blueberries using a spatula to avoid breaking them.
9. Step 9: Generously spray a 10-inch bundt pan with cooking spray. Pour the batter into the pan and spread it evenly.
10. Step 10: Bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean. If the cake surface browns too quickly, cover loosely with foil during the last 5-10 minutes.
11. Step 11: Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then invert onto a cooling rack. Allow the cake to cool completely before glazing.
12. Step 12: To make the glaze, mix powdered sugar with milk in a small bowl. Add milk gradually until you reach your desired glaze consistency—thinner if you prefer a runnier drizzle, thicker for a more substantial topping.
13. Step 13: Drizzle the glaze evenly over the cooled bundt cake and serve.

Tips & Variations

• Use fresh blueberries when available for the best flavor, but frozen blueberries work well if thawed and drained.
• Adding a teaspoon of lemon zest to the batter can brighten the flavor and complement the blueberries.
• For a dairy-free version, substitute sour cream with coconut yogurt and use a plant-based milk for the glaze.
• Make sure all wet ingredients are at room temperature to help create a smooth, even batter.

Storage

Store the bundt cake covered at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days. Reheat slices gently in the microwave for 10-15 seconds if desired. This cake also freezes well—wrap tightly and freeze for up to 3 months; thaw overnight in the fridge before glazing and serving.

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 using them to prevent extra moisture that can affect the cake texture. Tossing them in flour after thawing helps keep them from sinking.

How do I know when the bundt cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top browns too quickly, you can cover it loosely with aluminum foil to prevent burning while the inside finishes baking.

Blueberry Breakfast Bundt Cake Recipe

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★★★★★

4.9 from 69 reviews

This Blueberry Breakfast Bundt Cake is a moist, tender cake bursting with fresh blueberries, perfect for a delightful morning treat or brunch. The cake features a rich, buttery batter balanced by tangy sour cream, while a light powdered sugar glaze adds the perfect touch of sweetness. Easy to prepare and baked in a bundt pan, this recipe offers a beautiful, elegant breakfast centerpiece that’s sure to impress family and guests.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12–14 servings 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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For the Cake:

• Cooking spray, for pan
• 2 cups blueberries (fresh or frozen, thawed)
• 1 tablespoon unbleached all-purpose flour (for coating 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 (add gradually to desired consistency)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking your bundt cake.
2. Prepare Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour until evenly coated. This step prevents the berries from sinking to the bottom of the cake batter during baking.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
4. 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, incorporating air for a tender crumb.
5. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then stir in the vanilla extract for flavor.
6. Incorporate Oil: Add the vegetable oil to the batter and mix until combined, ensuring a moist texture.
7. Combine Dry Ingredients and Sour Cream: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Add these in small portions while mixing gently to maintain a smooth batter and avoid over-mixing.
8. Fold in Blueberries: Using a spatula, gently fold the coated blueberries into the batter to distribute them without breaking.
9. Prepare Pan and Pour Batter: Generously spray a 10-inch bundt pan with cooking spray. Pour the batter evenly into the pan and spread it out to ensure an even bake.
10. Bake: Bake at 350°F for 50-65 minutes. Insert a toothpick into the center of the cake; it should come out clean when the cake is done. If the top browns too quickly, loosely cover with foil during the last 5-10 minutes.
11. Cool Cake: Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then invert it onto a cooling rack and allow it to cool completely before glazing.
12. Prepare Glaze: In a small bowl, combine the powdered sugar with whole milk a teaspoon at a time, stirring constantly until you reach the desired glaze consistency — thinner if you want it to drip, thicker if you want it to coat.
13. Glaze Cake: Drizzle the glaze evenly over the cooled bundt cake to add a sweet finishing touch.

Notes

• Using fresh or frozen blueberries works well; ensure frozen berries are fully thawed to prevent excess moisture in the batter.
• Coating blueberries with flour is key to preventing them from sinking and creating uneven spots.
• Room temperature ingredients help achieve a smooth and well-emulsified batter.
• If the cake browns too quickly, protect the surface with foil to avoid burning while ensuring the inside cooks fully.
• For a gluten-free version, substitute all-purpose flour with a 1-to-1 gluten-free flour blend.
• The glaze consistency can be adjusted by adding more or less milk depending on preference.

Keywords: blueberry bundt cake, breakfast cake, blueberry breakfast bake, moist bundt cake, easy blueberry cake, sour cream cake, glazed breakfast cake