Blueberry Breakfast Bundt Cake Recipe
Indulge in a delightful Blueberry Breakfast Bundt Cake that pairs perfectly with your morning coffee or tea. This moist and tender cake is bursting with juicy blueberries and a hint of vanilla, making it a scrumptious treat to start your day.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
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Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
Additional:
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tablespoon all-purpose flour (for coating blueberries)
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C) and grease a 10-cup Bundt pan.
- Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in eggs, then mix in sour cream and vanilla extract.
- Combine and Bake: Gradually add dry ingredients to wet mixture. Toss blueberries with flour, fold into batter. Bake for 45–50 minutes.
- Cool and Serve: Cool cake in pan for 10 minutes, then invert onto a wire rack. Dust with powdered sugar before serving.
Notes
- This cake can be made a day ahead and stored covered at room temperature.
- Enhance with a lemon glaze or zest for a citrusy variation.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
