If you are on the lookout for a cozy and utterly delightful morning treat, this Blueberry Breakfast Bundt Cake Recipe is your new best friend in the kitchen. Bursting with juicy blueberries folded gently into a tender, cinnamon-kissed batter, this cake balances sweetness and tang perfectly, offering a slice of sunshine on your plate. It’s moist, flavorful, and just the kind of comforting breakfast that makes you want to linger over your coffee a little longer. Whether you’re feeding family or friends, this cake promises smiles with every bite, making mornings feel a little more special.
Ingredients You’ll Need
This Blueberry Breakfast Bundt Cake Recipe calls for simple, everyday ingredients, each one playing an essential role in delivering that perfect texture, flavor, and color. From the warmth of cinnamon to the rich tang of sour cream, these elements come together effortlessly to create breakfast magic.
- 2 cups all-purpose flour: The foundation of the cake, providing structure and tenderness.
- 2 teaspoons baking powder: Gives the cake its gentle rise and fluffy texture.
- 1/2 teaspoon baking soda: Helps balance acidity for perfect crumb and color.
- 1/2 teaspoon salt: Enhances all the flavors deep in the batter.
- 1/2 teaspoon ground cinnamon: Adds a warm, cozy spice that complements blueberries beautifully.
- 1/2 cup unsalted butter (softened): Offers richness and moisture for a tender crumb.
- 1/2 cup granulated sugar: Sweetens the cake with a clean, classic flavor.
- 1/2 cup brown sugar: Adds caramel notes and extra moisture.
- 2 large eggs: Bind the ingredients and provide structure.
- 1 teaspoon vanilla extract: Brings depth and a lovely aroma.
- 1 cup sour cream or Greek yogurt: Adds tanginess and keeps the cake moist.
- 1 1/2 cups fresh or frozen blueberries: The star ingredient, bursting with natural sweetness and color.
- 1 tablespoon flour (for tossing blueberries): Prevents blueberries from sinking during baking.
- For the glaze (optional): A blend of powdered sugar, milk, and vanilla that adds a luscious finishing touch.
How to Make Blueberry Breakfast Bundt Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F and thoroughly greasing a 10-cup Bundt pan. This step is crucial to ensure your cake releases cleanly after baking, preserving that gorgeous shape you’ll be proud to show off.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This combination creates the perfect base, layering warm spice with tender leavening power for that classic breakfast cake texture.
Step 3: Cream Butter and Sugars
In a large bowl, beat the softened butter with both granulated and brown sugars until the mixture is light and fluffy. This step aerates the fats and sugars, which helps create a soft, tender crumb full of rich flavor.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Follow up with the vanilla extract for a fragrant, sweet foundation that complements the blueberries beautifully.
Step 5: Combine Dry and Wet Ingredients
Add the dry ingredients to the wet in three additions, alternating with sour cream—starting and ending with the dry. This method keeps your batter smooth and prevents overmixing, which can make baked goods tough.
Step 6: Toss and Fold in Blueberries
Toss the blueberries in a tablespoon of flour to keep them from sinking straight to the bottom. Then gently fold them into the batter, being careful not to overmix so they stay whole and juicy throughout the cake.
Step 7: Bake Your Bundt Cake
Spoon the batter evenly into your prepared Bundt pan and smooth the surface. Bake for 45–50 minutes, or until a toothpick inserted near the center comes out clean. Let the cake cool in the pan for 15 minutes before gently turning out onto a wire rack to cool completely.
Step 8: Add the Optional Glaze
Mix powdered sugar with milk and vanilla until smooth, then drizzle this glaze over your fully cooled cake for a touch of sweet, glossy finish that elevates this Blueberry Breakfast Bundt Cake Recipe to irresistible status.
How to Serve Blueberry Breakfast Bundt Cake Recipe
Garnishes
To make your cake look as beautiful as it tastes, sprinkle fresh blueberries on top or add a dusting of powdered sugar. A few mint leaves can add a fresh, eye-catching pop of green that brightens every bite.
Side Dishes
This cake pairs wonderfully with a cup of strong coffee or a fresh smoothie. For a heartier brunch, serve alongside crispy bacon or scrambled eggs to balance the sweetness with savory flavors.
Creative Ways to Present
Try serving slices with a dollop of whipped cream or Greek yogurt mixed with honey for added creaminess and tang. You can also cut the cake into mini squares and serve on skewers for an elegant brunch buffet or gathering.
Make Ahead and Storage
Storing Leftovers
Store your Blueberry Breakfast Bundt Cake in an airtight container at room temperature for up to 3 days to keep it moist and fresh. If you want it cooler, refrigeration will extend freshness for about 5 days, just be sure to bring it back to room temperature or warm slightly before serving.
Freezing
This cake freezes beautifully. Wrap it tightly in plastic wrap and foil, then store in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and bring to room temperature before serving.
Reheating
Warm individual slices in the microwave for 15–20 seconds or pop them in a warm oven for a few minutes to revive that freshly baked feel, making every bite taste as delightful as the first.
FAQs
Can I use frozen blueberries for this recipe?
Yes! Using frozen blueberries works wonderfully and actually helps prevent the berries from bleeding too much into the batter. Just be sure to toss them in flour before folding in, and do not thaw them ahead of time.
What if I don’t have sour cream?
You can substitute plain Greek yogurt or even regular yogurt in equal parts without compromising the moist texture and slight tang the cake needs.
Is this recipe suitable for vegetarians?
Absolutely! This Blueberry Breakfast Bundt Cake Recipe contains no meat or gelatin, making it a delicious option for vegetarians.
Can I make this cake gluten-free?
For a gluten-free version, swap the all-purpose flour with a gluten-free baking flour blend designed for cakes. Results may vary slightly, but it’s a great way to enjoy this treat for those with gluten sensitivities.
How do I know when the cake is done baking?
The best test is to insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, your cake is perfectly baked and ready to cool.
Final Thoughts
This Blueberry Breakfast Bundt Cake Recipe is truly one of those recipes you’ll want to keep close by for lazy weekend mornings or special brunches. Its tender crumb, vibrant burst of blueberries, and cozy cinnamon flavor create a perfect harmony that’s both comforting and exciting. Give it a try and watch it become a beloved staple in your breakfast rotation!
Print
Blueberry Breakfast Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Breakfast Bundt Cake is a moist and flavorful treat perfect for brunch or breakfast. It combines a tender cake batter with fresh or frozen blueberries and a touch of cinnamon, baked to golden perfection in a Bundt pan. Optionally topped with a simple vanilla glaze, this cake offers a delightful balance of sweetness and fruitiness that’s sure to please any crowd.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 tablespoon flour (for tossing blueberries)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or Greek yogurt
Fruit
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
For the Glaze (Optional)
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 10-cup Bundt pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Cream Butter and Sugars: In a large bowl, beat softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, which will help incorporate air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate. Then, mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients in three parts, alternating with the sour cream (or Greek yogurt), beginning and ending with the dry ingredients. Mix gently after each addition to create a smooth batter but avoid overmixing.
- Toss and Fold in Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake. Gently fold the floured blueberries into the batter to distribute them evenly.
- Fill the Pan and Bake: Spoon the batter evenly into the prepared Bundt pan and smooth the top with a spatula. Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan on a wire rack for about 15 minutes before carefully turning it out onto the rack to cool completely to room temperature.
- Prepare the Glaze (Optional): In a small bowl, whisk together powdered sugar, milk (start with 1 tablespoon, add more if needed for consistency), and vanilla extract until smooth.
- Glaze the Cake: Drizzle the glaze over the cooled cake evenly for an added touch of sweetness and a lovely finish.
Notes
- This cake is perfect for brunch, breakfast, or a light dessert.
- You can substitute plain yogurt for sour cream if desired.
- Store the cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
- If using frozen blueberries, do not thaw them before adding to the batter to avoid color bleeding.
- Ensure the Bundt pan is well greased to prevent sticking.
