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
Scale
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.
