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Blueberry Breakfast Bundt Cake

Delightful Blueberry Breakfast Bundt Cake That Everyone Loves

A moist and delicious Blueberry Breakfast Bundt Cake that impresses everyone with its fluffy texture and sweet-tangy flavor of blueberries.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Blueberries Feel free to use fresh or thawed frozen blueberries.
  • 2.75 cups Unbleached All-Purpose Flour Consider all-purpose gluten-free flour for a gluten-free option.
  • 1 tsp Baking Powder
  • 0.5 tsp Baking Soda
  • 1 tsp Salt
  • 0.75 cups Unsalted Butter Coconut oil can substitute for a dairy-free option.
  • 2 cups Granulated Sugar You can reduce the amount for a less sweet version.
  • 4 pieces Eggs Room temperature helps with easier incorporation.
  • 2 tsp Vanilla Extract Almond extract can be a wonderful alternative.
  • 0.25 cups Vegetable Oil Melted coconut oil can serve as a great substitute.
  • 1 cups Sour Cream Greek yogurt can be a healthier alternative.
  • Cooking Spray Prevents sticking to the bundt pan.
For the Glaze
  • 1 cups Powdered Sugar Ensures a perfect finish.
  • 3-5 tsp Whole Milk Adjust to reach desired consistency; almond milk works well for a dairy-free version.

Equipment

  • Bundt pan
  • mixing bowls
  • whisk
  • Spatula
  • Oven

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C).
  2. Toss the blueberries with 1 tablespoon of flour and set aside.
  3. Whisk together the flour, baking powder, baking soda, and salt in a bowl.
  4. Cream the butter and sugar until fluffy, about 4-5 minutes.
  5. Add the eggs one at a time, mixing well after each addition, then add vanilla extract and oil.
  6. Alternate layers of dry ingredients and sour cream, mixing carefully.
  7. Fold in the blueberries gently with a spatula.
  8. Grease a 10-inch bundt pan generously, then pour in the batter.
  9. Bake for 50-65 minutes, checking for doneness.
  10. Cool the cake in the pan for 10-15 minutes before transferring to a wire rack.
  11. Prepare the glaze by mixing powdered sugar with enough milk for desired consistency.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 5IUVitamin C: 4mgCalcium: 2mgIron: 6mg

Notes

Garnish with fresh blueberries for an extra touch of elegance. Store in an airtight container for up to 3 days.

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