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Blueberry Breakfast Bundt Cake

Blueberry Breakfast Bundt Cake
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Indulge in the delightful flavor of Blueberry Breakfast Bundt Cake, a perfect centerpiece for brunch or a sweet treat to brighten your mornings. This moist and fluffy cake is infused with fresh or thawed blueberries, providing bursts of juicy sweetness in every bite. Topped with a simple glaze for a touch of elegance, it’s not only visually appealing but also incredibly easy to make—ideal for both novice bakers and seasoned pros alike. Whether served at a gathering or enjoyed as a weekday delight, this blueberry bundt cake is sure to impress family and friends.

Ingredients

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  • 2 cups blueberries (fresh or frozen, thawed)
  • 2 3/4 cups unbleached all-purpose flour
  • 3/4 cup unsalted butter (room temperature)
  • 2 cups granulated sugar
  • 4 large eggs (room temperature)
  • 1 cup sour cream (full fat, room temperature)
  • 1/4 cup vegetable oil
  • 1 tablespoon unbleached all-purpose flour (for coating blueberries)
  • Glaze: 1 cup powdered sugar + whole milk

Instructions

  1. Preheat oven to 350°F and prepare a bundt pan with cooking spray.
  2. Toss blueberries with 1 tablespoon flour and set aside.
  3. In a large bowl, whisk together dry ingredients: flour, baking powder, baking soda, and salt.
  4. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
  5. Mix in oil and then alternate adding dry ingredients with sour cream until just combined.
  6. Gently fold in blueberries.
  7. Pour batter into the prepared bundt pan and bake for 50–65 minutes until a toothpick comes out clean.
  8. Cool for 10–15 minutes before transferring to a cooling rack.
  9. Prepare glaze by mixing powdered sugar with milk to desired consistency; drizzle over cooled cake.

Nutrition

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