Blueberry Breakfast Bundt Cake Recipe

If you’re on the hunt for a delightful way to brighten your morning, the Blueberry Breakfast Bundt Cake Recipe is here to become your new favorite. Bursting with juicy blueberries and infused with a touch of lemon zest, this cake offers a tender crumb that feels like a cozy hug in every bite. It’s not just a breakfast treat; it’s a celebration of fresh flavors and comforting textures all baked into one beautiful bundt. Whether you’re hosting weekend brunch or simply craving a sweet start to your day, this recipe hits all the right notes with its irresistible balance of sweetness and freshness.

this Recipe

Ingredients You’ll Need

Every ingredient in this Blueberry Breakfast Bundt Cake Recipe plays a vital role, blending together to create a moist, flavorful cake that’s as pleasing to the eye as it is to the palate. These simple components come together to form a tender crumb, bright bursts of blueberry, and just the right hint of citrus.

• 2 ½ cups all-purpose flour: The foundation for structure and texture, all-purpose flour gives the cake its perfect crumb.
• 2 teaspoons baking powder: Adds the necessary lift for a light, airy cake.
• ½ teaspoon baking soda: Works alongside baking powder to ensure a tender crumb and enhanced rise.
• ½ teaspoon salt: Balances sweetness and enhances all the flavors.
• 1 cup unsalted butter, softened: Creates richness and a moist texture without overpowering the flavor.
• 1 cup granulated sugar: Provides sweetness and helps with tenderizing the crumb.
• ½ cup brown sugar, packed: Adds a subtle caramel note that deepens the flavor complexity.
• 3 large eggs: Bind the ingredients and contribute to the structure and moisture.
• 1 teaspoon vanilla extract: Enhances the sweetness and adds warmth to the flavor profile.
• 1 tablespoon lemon zest: Adds bright citrus notes that complement the blueberries beautifully.
• 1 cup sour cream: Keeps the cake moist and tender while adding a slight tang.
• 1 ½ cups fresh blueberries: Bursts of juicy sweetness that bring freshness and vibrant color.
• Powdered sugar, for dusting (optional): A delicate finishing touch for added sweetness and pretty presentation.

How to Make Blueberry Breakfast Bundt Cake Recipe

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 350°F (175°C). It’s important to grease and flour your bundt pan thoroughly to ensure the cake releases easily, giving you those classic ridges and an appealing finish.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This combination ensures even leavening and a well-seasoned base for the batter.

Step 3: Cream Butter and Sugars

In a large bowl, beat the softened butter with the granulated sugar and brown sugar until your mixture turns light and fluffy, about 3 to 4 minutes. This step is the secret to a light cake texture.

Step 4: Add the Eggs and Flavorings

Add eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract and lemon zest to infuse the batter with fragrant, fresh flavors.

Step 5: Combine Dry Ingredients and Sour Cream

Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with the dry ingredients. This careful folding helps keep the batter tender and prevents it from becoming overmixed.

Step 6: Fold in Fresh Blueberries

Gently fold in the blueberries so they distribute evenly without bursting. Those whole blueberries are what make this cake truly special, providing juicy surprises in every bite.

Step 7: Pour Batter into Bundt Pan

Pour the batter into your prepared bundt pan and smooth the top lightly with a spatula. This helps the cake bake evenly and look visually inviting once finished.

Step 8: Baking Time

Bake your cake for 50 to 60 minutes. The cake is done when a toothpick inserted into its center comes out clean. This is the perfect bake time to maintain moistness while achieving that golden crust.

Step 9: Cool the Cake

Let the cake cool in the pan for about 15 minutes so it begins to set. Then invert it onto a wire rack to cool completely. Cooling fully prevents it from breaking apart when sliced.

Step 10: Optional Dusting

Before serving, sprinkle powdered sugar on top for a delicate touch of sweetness that also adds a lovely visual appeal, making your Blueberry Breakfast Bundt Cake Recipe look as scrumptious as it tastes.

How to Serve Blueberry Breakfast Bundt Cake Recipe

Garnishes

Enhance your serving by adding a few fresh blueberries or a simple dollop of whipped cream. A sprig of fresh mint can also add a touch of color and an aromatic lift that pairs beautifully with the blueberries and lemon zest.

Side Dishes

Pair this cake with a cup of hot coffee or freshly brewed tea for a comforting morning ritual. Fresh fruit salads or a bowl of yogurt with honey can complement the cake’s flavors and keep the breakfast light and balanced.

Creative Ways to Present

For a festive brunch, serve slices of the cake on individual plates with a drizzle of lemon glaze or a spread of cream cheese frosting. You can also cut the cake into bite-sized squares and display them on a wooden tray for a charming, shareable breakfast treat.

Make Ahead and Storage

Storing Leftovers

This cake keeps wonderfully when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. For longer freshness, refrigeration is great but let it return to room temperature before serving to revive its softness.

Freezing

If you want to enjoy this Blueberry Breakfast Bundt Cake Recipe another day, wrap the cooled cake tightly in plastic wrap and aluminum foil and freeze it for up to three months. Thaw overnight in the refrigerator and then bring to room temperature before serving.

Reheating

To warm a slice of cake, simply microwave it for about 15–20 seconds or pop it in a low oven (about 300°F) for 5 to 10 minutes. This brings back that fresh-baked feeling and soft texture that’s so inviting.

FAQs

Can I use frozen blueberries instead of fresh?

Yes! Frozen blueberries work well—just be sure to thaw and drain them first to avoid extra moisture that can make the batter soggy.

Is it possible to make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend, but check that it includes xanthan gum or another binder for the best texture.

Can I prepare the batter the night before and bake in the morning?

While it’s best to bake it fresh, you can prepare the batter the night before and refrigerate it covered. Just allow the batter to come to room temperature before baking to ensure even rising.

What if I don’t have sour cream? Can I use something else?

Yes, you can substitute sour cream with Greek yogurt or buttermilk to keep the cake moist and tender, but sour cream gives the best richness and tang.

How do I prevent blueberries from sinking to the bottom?

Coating the blueberries lightly in flour before folding them into the batter can help suspend them evenly throughout the cake.

Final Thoughts

There is something truly special about waking up to the scent of a freshly baked cake that’s both sweet and comforting. The Blueberry Breakfast Bundt Cake Recipe offers an easy way to start your day with a smile and a delicious treat. I encourage you to give this recipe a try—whether it’s a weekend indulgence or a special breakfast surprise, it’s guaranteed to become a beloved classic in your kitchen.

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