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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.

Ingredients

Scale

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

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