Blueberry Breakfast Bundt Cake Recipe

Introduction

This Blueberry Breakfast Bundt Cake is a delightful way to start your day with moist, fluffy cake bursting with fresh blueberries. Topped with a simple glaze, it’s perfect for brunch or a sweet breakfast treat.

Ingredients

• Cooking spray
• 2 cups blueberries (fresh or thawed if frozen)
• 1 tablespoon unbleached all-purpose flour (to coat blueberries)
• 2 3/4 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 eggs, room temperature
• 2 teaspoons vanilla extract
• 1/4 cup vegetable oil
• 1 cup full-fat sour cream, room temperature
• 1 cup powdered sugar
• 3-5 teaspoons whole milk (adjust for glaze consistency)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a small bowl, toss the blueberries with 1 tablespoon of flour until evenly coated to prevent sinking. Set aside.
3. Step 3: In a large bowl, whisk together 2 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
4. Step 4: In another large bowl, beat the butter and sugar together for 4-5 minutes until light and fluffy.
5. Step 5: Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
6. Step 6: Mix in the vegetable oil until combined.
7. Step 7: Gradually add the dry ingredients to the wet mixture, alternating with sour cream, mixing just until smooth to avoid overmixing.
8. Step 8: Gently fold in the floured blueberries with a spatula.
9. Step 9: Spray a 10-inch bundt pan generously with cooking spray. Pour the batter into the pan and spread evenly.
10. Step 10: Bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean. If the cake browns too quickly, loosely cover with foil for the last 5-10 minutes.
11. Step 11: Cool the cake in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
12. Step 12: To make the glaze, mix powdered sugar with 3 teaspoons of milk in a small bowl, adding more milk if needed to achieve desired consistency.
13. Step 13: Drizzle the glaze over the cooled cake before serving.

Tips & Variations

• For extra flavor, add a teaspoon of lemon zest to the batter or glaze.
• Use fresh or good-quality frozen blueberries for best results.
• If you don’t have a bundt pan, a 9×13 inch pan can work, but adjust baking time accordingly.
• For a dairy-free version, substitute sour cream with coconut yogurt and use a plant-based milk for the glaze.

Storage

Store the bundt cake covered at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat slices gently in the microwave for 10-15 seconds to refresh the texture. The glaze is best applied fresh before serving but will keep well if refrigerated separately.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries without thawing?

It’s best to thaw frozen blueberries and toss them in flour before adding to the batter to prevent excess moisture and sinking.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake—if it comes out clean or with a few moist crumbs, the cake is done. If batter sticks to the toothpick, bake a few minutes longer and test again.

Blueberry Breakfast Bundt Cake Recipe

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★★★★★

4.7 from 121 reviews

This Blueberry Breakfast Bundt Cake is a moist, tender cake bursting with fresh or thawed blueberries, perfect for a cozy morning treat or brunch. The cake features a rich buttery base balanced with sour cream for extra moistness and is topped with a simple, sweet glaze that enhances its flavors without overpowering the berries.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• Cooking spray
• 2 cups blueberries (fresh or frozen, thawed)
• 1 tablespoon unbleached all-purpose flour (to coat blueberries)
• 2 3/4 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 eggs, room temperature
• 2 teaspoons vanilla extract
• 1/4 cup vegetable oil
• 1 cup full-fat sour cream, room temperature

Glaze Ingredients

• 1 cup powdered sugar
• 3–5 teaspoons whole milk (adjust for consistency)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature before baking the cake.
2. Prepare Blueberries: Toss the blueberries with 1 tablespoon of flour in a small bowl to coat them evenly; this prevents them from sinking to the bottom during baking. Set aside.
3. Mix Dry Ingredients: In a large bowl, whisk together the 2 3/4 cups flour, baking powder, baking soda, and salt until fully combined. Set aside.
4. Cream Butter and Sugar: In another large bowl, beat the unsalted butter and granulated sugar together for 4-5 minutes until pale and fluffy, which incorporates air for a light texture.
5. Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, mixing each thoroughly before adding the next. Then stir in the vanilla extract for flavor.
6. Add Oil: Pour in the vegetable oil and mix until just combined to keep the batter moist.
7. Alternate Dry Ingredients and Sour Cream: Gradually add the dry ingredient mixture to the wet ingredients in parts, alternating with the sour cream. Mix gently after each addition to maintain a smooth batter without overmixing.
8. Fold in Blueberries: Using a spatula, carefully fold in the coated blueberries so they remain whole and evenly distributed.
9. Prepare Bundt Pan: Spray a 10-inch bundt pan generously with cooking spray to prevent sticking.
10. Transfer Batter and Bake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 50-65 minutes, or until a toothpick inserted in the center comes out clean. If the cake starts browning too much on top, cover it loosely with foil for the last 5-10 minutes.
11. Cool Cake: Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then invert the cake onto a cooling rack and let it cool completely before glazing.
12. Make Simple Glaze: In a small bowl, combine powdered sugar with 3-5 teaspoons of whole milk, stirring to achieve desired glaze consistency. Drizzle over the cooled cake before serving.

Notes

• Using fresh or thawed frozen blueberries works equally well; ensure frozen berries are fully thawed and drained to prevent extra moisture in batter.
• Coating blueberries in flour prevents them from sinking and helps distribute them evenly in the cake.
• Do not overmix the batter once flour is added to keep the cake tender and light.
• If using a different size bundt pan, adjust baking time accordingly.
• The glaze can be adjusted by adding more or less milk to reach your preferred thickness.
• Room temperature ingredients help achieve a smooth batter and consistent texture.

Keywords: blueberry bundt cake, breakfast cake, blueberry breakfast recipe, blueberry cake with glaze, moist blueberry cake