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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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/blueberry-breakfast-bundt-cake-recipe/