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–+ servings
Blueberry Breakfast Bundt Cake

Irresistibly Moist Blueberry Breakfast Bundt Cake Recipe

Delight in every slice of this Blueberry Breakfast Bundt Cake, a moist and flavorful start to your day.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Blueberries Fresh or frozen; if using frozen, thaw and dry them before mixing.
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1 tbsp Baking Powder Ensure fresh for best results.
  • 1 tsp Baking Soda Ensure fresh for best results.
  • 1 tsp Salt Enhances flavor.
  • 1 cup Butter (unsalted) Must be at room temperature for easy mixing.
  • 1 cup Granulated Sugar Consider reducing for a less sweet version.
  • 3 large Eggs Use room temperature eggs.
  • 1 tsp Vanilla Extract
  • 1/2 cup Vegetable Oil Substitute with melted coconut oil for a tropical twist.
  • 1 cup Sour Cream Can be swapped with Greek yogurt for a lighter option.
For the Glaze
  • 1 cup Powdered Sugar Sift for a smoother finish.
  • 2-4 tbsp Milk Mix with powdered sugar to desired consistency.

Equipment

  • Bundt pan
  • Electric Mixer
  • mixing bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and toss blueberries with a bit of flour.
  2. Combine all-purpose flour, baking powder, baking soda, and salt in a medium bowl.
  3. Cream softened unsalted butter and granulated sugar until light and fluffy.
  4. Add room temperature eggs one at a time, mixing well after each. Stir in vanilla extract and vegetable oil.
  5. Gradually add dry ingredients and sour cream, alternating until just combined.
  6. Gently fold in the floured blueberries.
  7. Pour the batter into a greased bundt pan and bake for 50-65 minutes.
  8. Cool the cake in the pan for 10-15 minutes before inverting onto a wire rack.
  9. Prepare glaze by mixing sifted powdered sugar with milk, drizzle over cooled cake.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Proper preparation of blueberries and room temperature ingredients will enhance the fluffiness of the cake.

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