Description

Indulge in a delightful Blueberry Breakfast Bundt Cake that is perfect for any morning occasion. This moist and flavorful cake is studded with juicy blueberries and has a hint of tanginess from sour cream, making it a breakfast treat the whole family will love.

Ingredients

Dry Ingredients:

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

Wet Ingredients:

½ cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1½ cups fresh or frozen blueberries (tossed in 1 tablespoon flour)

Additional:

Powdered sugar for dusting (optional)

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 10-cup Bundt pan.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla.
Add Sour Cream: Mix in sour cream until smooth.
Combine Ingredients: Gradually add dry ingredients to wet ingredients, mixing until just combined. Gently fold in floured blueberries.
Bake: Pour batter into prepared pan and bake for 45-50 minutes until a toothpick inserted comes out clean.
Cool and Serve: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool. Dust with powdered sugar before serving if desired.

Notes

If using frozen blueberries, do not thaw before adding to the batter to prevent discoloration.
You can substitute Greek yogurt for sour cream.