There’s a special kind of joy that comes from waking up to the sweet scent of freshly baked Blueberry Breakfast Bundt Cake wafting through the house. Imagine slicing into a golden-brown cake with tender, fluffy crumb, bursting with plump blueberries, each bite offering a delightful balance of sweetness and tang. Whether I’m savoring it on a leisurely Sunday morning or sharing it with friends at a festive brunch, this cake never fails to impress. Thanks to the addition of sour cream, it remains wonderfully moist, ensuring that each slice is a soft, delicious treat. If you’re ready to shake up your breakfast routine or impress guests with minimal effort, this bundt cake is your answer! Let’s dive into the simple steps that will have you enjoying this mouthwatering creation in no time.
Why is this Blueberry Breakfast Bundt Cake a Must-Try?
Delightful flavors await you as the sweet and tangy notes of fresh blueberries dance with each bite. Moist texture is guaranteed, thanks to the sour cream that keeps the cake tender and fluffy. Versatile and fun—this recipe can easily be adapted with different berries or zests. Perfect for gatherings, it impresses both family and friends, making it an ideal centerpiece for any brunch. Quick and easy, you can whip this up in no time, elevating your breakfast routine effortlessly!
Blueberry Breakfast Bundt Cake Ingredients
• Get ready to bake this heavenly treat!
For the Cake
- Cooking Spray – Prevents sticking to the bundt pan; butter or vegetable shortening can be good substitutes!
- Blueberries (2 cups) – Provides fruity flavor and natural sweetness; feel free to use fresh or thawed frozen blueberries.
- Unbleached All-Purpose Flour (2¾ cups) – Main structure of the cake; consider all-purpose gluten-free flour for a gluten-free option.
- Baking Powder (1 tsp) – Acts as a leavening agent to help the cake rise.
- Baking Soda (½ tsp) – Works with the acidity of the sour cream for optimal leavening.
- Salt (1 tsp) – Enhances all the flavors within the cake beautifully.
- Unsalted Butter (¾ cup) – Adds richness and moisture; coconut oil can substitute for a dairy-free option.
- Granulated Sugar (2 cups) – Sweetens the cake, but you can reduce the amount for a less sweet version.
- Eggs (4, room temperature) – Binds ingredients and adds structure; using room temperature eggs helps with easier incorporation.
- Vanilla Extract (2 tsp) – Adds depth of flavor; almond extract makes a wonderful alternative for a twist.
- Vegetable Oil (¼ cup) – Increases moisture; melted coconut oil can serve as a great substitute.
- Sour Cream (1 cup, full fat, room temperature) – Provides moisture and tang; Greek yogurt can be a healthier alternative.
For the Glaze
- Powdered Sugar (1 cup) – Sweetens and thickens the glaze, ensuring a perfect finish.
- Whole Milk (3-5 tsp) – Adjusts the consistency of the glaze; almond milk works well for a dairy-free version.
How to Make Blueberry Breakfast Bundt Cake
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Preheat the oven to 350°F (175°C). This temperature ensures a perfectly baked cake with a lovely golden-brown exterior and fluffy interior.
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Toss the blueberries with 1 tablespoon of flour. This little trick helps prevent them from sinking to the bottom of the cake during baking—set them aside for now.
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Whisk together the dry ingredients in a bowl. Combine the flour, baking powder, baking soda, and salt until blended; this mix will give your cake its rise and structure.
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Cream the butter and sugar in another mixing bowl. Beat them together until fluffy, about 4-5 minutes. The creamy texture will help your cake turn out light and airy!
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Add the eggs one at a time, mixing well after each addition. Follow with the vanilla extract and vegetable oil, blending until fully incorporated.
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Alternate layers of dry ingredients and sour cream. Carefully mix them into the wet mixture in increments, ensuring you don’t overmix; this keeps your cake tender.
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Fold in the blueberries gently with a spatula. Take care not to break them, as you want those beautiful bursts of fruit in each slice!
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Grease a 10-inch bundt pan generously. Pour the batter in and spread it evenly for a uniform bake that looks stunning when flipped out!
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Bake for 50-65 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean. Cover with foil if the top browns too quickly.
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Cool the cake in the pan for 10-15 minutes before transferring it to a wire rack. Let it cool completely to allow the flavors to develop, enhancing each bite.
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Prepare the glaze by mixing powdered sugar with enough milk to reach your desired consistency. Drizzle it over the cooled cake for that sweet finishing touch.
Optional: Garnish with fresh blueberries for an extra touch of elegance.
Exact quantities are listed in the recipe card below.
Tips for the Best Blueberry Breakfast Bundt Cake
- Choosing Blueberries: Opt for plump, firm blueberries for the best flavor. Snag ripe seasonal ones or quality frozen blueberries without added sugar.
- Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are room temperature. This helps them mix more evenly, resulting in a lighter cake.
- Avoid Overmixing: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense, tough cake instead of a fluffy Blueberry Breakfast Bundt Cake.
- Check Doneness Creatively: Instead of a toothpick, use a butter knife; it should come out clean. If it sticks, it needs more time—inserting a knife lets you see where it might be moist but not raw.
- Cooling Tips: Allowing the cake to cool in the pan for just the right amount of time prevents it from breaking apart when flipped out. Don’t rush this step!
- Glaze Consistency: Adjust milk gradually when making the glaze. Start with fewer teaspoons and add more until it reaches your desired thickness for the perfect drizzle.
Make Ahead Options
These Blueberry Breakfast Bundt Cakes are perfect for meal prep enthusiasts! You can bake the cake up to 24 hours in advance. After it cools, wrap it tightly in plastic wrap to maintain its moisture and freshness. If you’re planning further in advance, this delicious bundt cake can be stored in the refrigerator for up to 3 days. Just remember to glaze it right before serving, as this keeps the frosting looking fresh and beautiful. When it’s time to enjoy, simply slice and serve—your friends and family will be delighted with the tasty treat you prepared ahead of time, saving you effort on busy mornings!
How to Store and Freeze Blueberry Breakfast Bundt Cake
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days for optimal freshness and flavor.
- Fridge: To extend its life, wrap the cake tightly with plastic wrap and refrigerate for up to a week while maintaining its moist texture.
- Freezer: For longer storage, freeze slices wrapped in plastic wrap and foil for up to 3 months; simply thaw overnight in the fridge before serving.
- Reheating: Warm individual slices in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for about 10 minutes to revive that freshly-baked taste.
Blueberry Breakfast Bundt Cake Variations
Personalize your Blueberry Breakfast Bundt Cake with these delightful twists that will awaken your taste buds!
- Berry Medley: Swap blueberries for a mix of raspberries, strawberries, or blackberries to create a vibrant berry blend bursting with flavor.
- Citrus Zest: Add 1 tablespoon of lemon or orange zest for a sunny, refreshing kick that perfectly complements the sweetness of the blueberries.
- Nutty Crunch: Fold in a half cup of chopped walnuts or pecans to introduce a delightful textural contrast and a nutty flavor to the cake.
- Spiced Swirl: Sprinkle in some warm spices like cinnamon or nutmeg to the batter for a cozy, aromatic twist that elevates your morning treat.
- Chocolate Drizzle: Drizzle melted dark chocolate over the glazed cake for an indulgent touch that chocolate lovers will adore.
- Frozen Fruit: Use frozen blueberries straight from the freezer without thawing for a convenient option; just add a couple of extra minutes to the bake time.
- Plant-Based Option: Replace sour cream with plain almond yogurt and the eggs with flaxseed meal or chia seeds mixed with water for a vegan-friendly cake.
- Savory Spin: Incorporate feta cheese and fresh herbs for a savory bundt cake that pairs beautifully with breakfast eggs or as a unique brunch option.
What to Serve with Blueberry Breakfast Bundt Cake?
Soft, fluffy, and bursting with juicy blueberries, this delightful bundt cake deserves the perfect companions for a truly indulgent breakfast or brunch experience.
- Greek Yogurt: Creamy and tangy, a dollop adds a refreshing contrast to the cake’s sweetness, enhancing each bite.
- Coffee: A rich, bold cup of coffee provides an inviting warmth and balance, making mornings feel extra special alongside your cake.
- Fresh Fruit Salad: Juicy melon, strawberries, and citrus fruits create a vibrant mix that brightens up the table and adds freshness.
- Maple Syrup: A drizzle can transform it into a luxurious treat, infusing flavors that complement the blueberries beautifully.
- Cream Cheese Frosting: For an elevated dessert experience, a light layer of cream cheese icing pairs well with the moist cake.
- Sparkling Lemonade: This bubbly, refreshing drink offers a zesty contrast that complements the sweetness and tartness of the blueberries.
- Whipped Cream: A fluffy dollop of lightly sweetened whipped cream creates a decadent complement, transforming the cake into a dreamy dessert.
- Cheese Platter: A selection of sharp cheddar and brie provides a savory counterpoint, perfect for balancing the sweetness of the bundt cake.
- Teas: Consider serving with herbal or fruit-infused teas for a soothing, aromatic experience that enhances your morning routine.
Blueberry Breakfast Bundt Cake Recipe FAQs
How do I choose the best blueberries?
Absolutely! For the best flavor, opt for plump, firm blueberries. Look for deep blue color with a light dusting of grayish bloom. If you’re using frozen blueberries, make sure they are free from added sugars or syrup.
What’s the best way to store my cake?
Great question! You can keep your Blueberry Breakfast Bundt Cake in an airtight container at room temperature for up to 3 days. If you want to extend its freshness, wrap it tightly in plastic wrap and refrigerate for up to a week. This method helps retain that moist texture.
Can I freeze leftovers?
Yes, indeed! To freeze your bundt cake, slice it first for convenience. Wrap each slice tightly in plastic wrap, then place it in a freezer-safe bag or container. It will last for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator or simply pop it in the microwave for a quick warm-up!
What if my cake is too dense?
If your Blueberry Breakfast Bundt Cake comes out denser than expected, it might be due to overmixing the batter or not enough leavening agents. To prevent this, mix the wet and dry ingredients just until combined. Also, ensure you measure flour accurately—spooning it into your measuring cup rather than scooping can help.
Are there any dietary considerations for my pets?
Always a good idea to check! While blueberries are safe for dogs in moderation, make sure your bundt cake contains no toxic ingredients like chocolate or xylitol, which can be harmful. Likewise, if you have allergies—like nut allergies—be mindful of substitutes in the recipe, such as using almond milk or certain oils.
How do I adjust the sweetness of the cake?
If you prefer a less sweet cake, you can easily reduce the granulated sugar in the recipe. I often cut it down by ¼ to ½ cup without compromising the texture. You can also increase the tartness by adding a tablespoon of lemon juice or zest, balancing the flavor beautifully!
Delightful Blueberry Breakfast Bundt Cake That Everyone Loves
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- Toss the blueberries with 1 tablespoon of flour and set aside.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- Cream the butter and sugar until fluffy, about 4-5 minutes.
- Add the eggs one at a time, mixing well after each addition, then add vanilla extract and oil.
- Alternate layers of dry ingredients and sour cream, mixing carefully.
- Fold in the blueberries gently with a spatula.
- Grease a 10-inch bundt pan generously, then pour in the batter.
- Bake for 50-65 minutes, checking for doneness.
- Cool the cake in the pan for 10-15 minutes before transferring to a wire rack.
- Prepare the glaze by mixing powdered sugar with enough milk for desired consistency.