Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Breakfast Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 28 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Blueberry Breakfast Bundt Cake is a moist, tender cake bursting with fresh blueberries and a hint of lemon zest. Perfect for a morning treat or brunch, it combines the richness of butter and sour cream with a delicate crumb and a dusting of powdered sugar for an elegant finish.

Ingredients

Dry Ingredients

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

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 cup sour cream

Other

  • 1 ½ cups fresh blueberries
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to ensure easy release of the cake.
  2. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
  3. Cream butter and sugars: In a large mixing bowl, cream the softened unsalted butter with both granulated sugar and brown sugar until the mixture is light and fluffy, about 3-4 minutes, to incorporate air for a tender crumb.
  4. Add eggs and flavorings: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and freshly grated lemon zest for brightness.
  5. Alternate dry ingredients and sour cream: Add the dry ingredient mixture and sour cream alternately to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
  6. Fold in blueberries: Gently fold the fresh blueberries into the batter, taking care not to crush them to maintain the integrity and bursts of flavor.
  7. Transfer batter to pan: Pour the batter into the prepared bundt pan, smoothing the top with a spatula for even baking.
  8. Bake the cake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is cooked through.
  9. Cool cake: Allow the cake to cool in the pan for 15 minutes to firm up before carefully inverting it onto a wire rack. Let it cool completely for best texture and flavor.
  10. Add finishing touch: Dust the cooled cake with powdered sugar if desired for a pretty presentation and subtle sweetness.

Notes

  • Make sure the butter is softened to room temperature for easier creaming with sugars.
  • Be gentle when folding in blueberries to prevent the batter from turning purple and to keep berries intact.
  • Using fresh blueberries is preferred, but frozen blueberries can be used if thawed and drained thoroughly.
  • If you don’t have sour cream, plain Greek yogurt can be used as a substitute.
  • The bundt pan should be well greased and floured to avoid the cake sticking and breaking upon removal.

Find it online: https://slsrecipes.com/blueberry-breakfast-bundt-cake-recipe-2/