If you’re searching for the perfect sweet treat to brighten up your mornings, look no further than this Blueberry Breakfast Bundt Cake. Bursting with juicy blueberries and cloaked in a tender, buttery crumb, this classic cake is the kind of recipe you’ll want to make on repeat. It’s simple enough for a cozy weekend breakfast, yet pretty enough to serve at your next brunch gathering. The generous dusting of powdered sugar takes it right over the top, making every slice look like it’s walked out of a bakery window. Trust me, friends will be asking for the recipe after the first bite!

Blueberry Breakfast Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Blueberry Breakfast Bundt Cake truly pulls its weight. These are familiar staples you likely already have, but each plays a unique role in creating the cake’s irresistible texture, flavor, and stunning appearance.

All-purpose flour: Provides structure and a soft crumb while keeping the cake tender.
Baking powder: Adds a gentle lift, ensuring the cake bakes up light and airy.
Baking soda: Works alongside the sour cream to enhance the cake’s rise and tenderness.
Salt: Just a touch makes every other flavor pop and keeps the sweetness in check.
Unsalted butter (softened): Delivers rich flavor and a moist, melt-in-your-mouth texture.
Granulated sugar: Sweetens the cake and helps create a delicate crumb.
Large eggs: Bind the ingredients beautifully and add richness.
Vanilla extract: Rounds out the flavors with its warm, comforting aroma.
Sour cream: Ensures every bite is extra tender and gives the cake a slight tang.
Fresh or frozen blueberries (tossed in flour): Juicy bursts of fruit throughout the cake; tossing them in flour keeps them from sinking.
Powdered sugar (optional): For a bakery-worthy finish and a little extra dose of sweetness.

How to Make Blueberry Breakfast Bundt Cake

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F (175°C). This ensures an even bake and that the leavening agents do their magic the moment the batter hits the heat. Grease your 10-cup Bundt pan thoroughly, making sure to get into every nook and cranny—there’s nothing more disheartening than a cake that sticks!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. By combining the dry ingredients beforehand, you ensure that the cake’s texture stays consistent, with everything evenly distributed in every bite.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step is key for an airy crumb, as it incorporates tiny air pockets that help the cake rise beautifully.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully blended before adding the next. Then pour in the vanilla extract. This sequence ensures your batter stays silky smooth and well-emulsified, so the finished cake is rich and beautifully flavored.

Step 5: Stir in the Sour Cream

Mix in the sour cream until the batter is smooth. The sour cream keeps everything luscious and moist—a must-have for any delicious Blueberry Breakfast Bundt Cake.

Step 6: Combine Wet and Dry Ingredients

Gradually add the whisked dry ingredients to your wet mixture, stirring gently just until everything comes together. This step keeps the crumb tender; overmixing can make the cake dense and tough.

Step 7: Fold in Blueberries

Gently fold in the flour-tossed blueberries, doing your best not to burst them. The little coating of flour helps keep the berries suspended throughout the cake, so every slice is brimming with berry bites.

Step 8: Bake

Pour your batter evenly into the prepared Bundt pan and smooth the top. Bake for 45 to 50 minutes, or until a toothpick poked into the center comes out clean. The kitchen will smell amazing—try not to peek too often!

Step 9: Cool and Finish

Let the cake cool in the pan for about 15 minutes, then carefully invert it onto a wire rack. Once it’s completely cool, dust with powdered sugar if you wish. That gentle snowfall truly elevates your Blueberry Breakfast Bundt Cake to bakery status.

How to Serve Blueberry Breakfast Bundt Cake

Garnishes

For that extra pop, try a generous sprinkle of powdered sugar right before serving. Fresh blueberries and a few lemon zest curls make it look as stunning as it tastes. A dollop of whipped cream or a drizzle of warm maple syrup isn’t overkill—it’s downright dreamy.

Side Dishes

This Blueberry Breakfast Bundt Cake pairs beautifully with tangy Greek yogurt, a fresh fruit salad, or a steaming mug of coffee or tea. For a brunch spread, serve alongside scrambled eggs or crispy bacon to balance the sweet with something savory.

Creative Ways to Present

Serve thick slices on vintage china for a classic touch, or cube leftovers and skewer with fresh fruit for a playful breakfast kebab. For special occasions, slice and layer with lemon curd or blueberry compote for a mini trifle—the possibilities truly shine with this cake as your base.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap the cake tightly in plastic wrap or store in an airtight container. It will stay moist and delicious at room temperature for up to 2 days, or in the fridge for up to 5 days.

Freezing

The Blueberry Breakfast Bundt Cake freezes like a dream. Simply slice and wrap pieces individually, or freeze the whole cake well-wrapped. Pop them in a freezer bag and they’ll keep for up to 3 months—making it easy to satisfy a cake craving in no time.

Reheating

To bring back that fresh-baked magic, warm individual slices gently in the microwave for about 10 to 20 seconds, or reheat bigger portions in a 300°F oven for 8–10 minutes. It tastes heavenly warm, especially with a dab of butter or a dollop of whipped cream.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just be sure not to thaw the blueberries before adding them to the batter—this prevents the color from bleeding and keeps the cake looking gorgeous.

What’s the best way to grease a Bundt pan?

Use a pastry brush to get softened butter or nonstick cooking spray into every crevice of your Bundt pan, then dust lightly with flour. This guarantees that beautiful, intact release when you invert the cake.

Can I make this cake gluten-free?

Yes! Simply substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour—just check that it contains xanthan gum for the right texture.

Is there a substitute for sour cream?

Absolutely! Plain Greek yogurt works perfectly and gives a similarly tangy, moist crumb. Both add richness that really sets this Blueberry Breakfast Bundt Cake apart.

Why do I need to toss the blueberries in flour?

Tossing the blueberries in flour helps suspend them throughout the batter, so they don’t all sink to the bottom during baking—you’ll get juicy berries in every glorious slice.

Final Thoughts

I can’t recommend this Blueberry Breakfast Bundt Cake enough—every bite is bursting with blueberry goodness and wrapped in the coziest, most tender crumb. Whether you’re sharing it with loved ones over breakfast or sneaking a slice with your afternoon tea, it’s the kind of recipe that makes ordinary days feel a little bit special. I hope it becomes a mainstay in your kitchen too—happy baking!