A Slice of Morning Bliss (Blueberry Breakfast Bundt Cake)

Wake up and smell the magic because this Blueberry Breakfast Bundt Cake is about to become your new morning obsession! Imagine tender, buttery cake studded with juicy, jewel-like blueberries that burst with flavor, all drizzled with a sweet glaze that just sings of sunshine. This cake isn’t just a treat; it’s a celebration, perfect for lazy weekends or special brunches with friends and family. Let’s dive into this delightful recipe that’s moist, delicious, and utterly irresistible!

Why You’ll Love This Recipe

This Blueberry Breakfast Bundt Cake is not just any cake; it’s a morning masterpiece!

– Big, Bold Flavors: The harmonious blend of buttery sweetness and tart blueberries will dance on your taste buds.
– Crowd-Pleaser: Perfect for brunch parties, gatherings, or simply enjoying with your morning coffee—everyone will be raving about it!
– Flexible & Fast: Whip it up in no time, and it’s easily adaptable for different occasions.
– Make-Ahead Magic: Bake it the night before and wake up to a deliciously inviting breakfast!

Ingredients You’ll Need

Let’s gather the star performers for our Blueberry Breakfast Bundt Cake! You’ll love how simple yet satisfying this list is. The blueberries and sour cream are true flavor game-changers that elevate this cake from ordinary to extraordinary!

– Cooking spray
– 2 cups blueberries (frozen, thawed, or fresh)
– 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 consistency)

*Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.*

Variations

This Blueberry Breakfast Bundt Cake is a great canvas for creativity! Here are some easy variations to switch things up:

– Go Gluten-Free: Substitute the all-purpose flour with a gluten-free blend for a delightful gluten-free option.
– Add Extra Protein: Toss in some chopped nuts or seeds for a crunchy twist and extra texture!
– Make it Spicier: Add a pinch of cinnamon or nutmeg for that warm, cozy flavor that’s perfect for mornings.
– Swap the Dressing: Try a lemon glaze instead of the traditional glaze for a zesty kick.
– Colorful Additions: Mix in other berries like raspberries or strawberries for a vibrant berry medley!

How to Make Blueberry Breakfast Bundt Cake

Ready to whip up this delightful treat? Let’s embark on this baking adventure!

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C), filling your kitchen with the anticipation of a sweet aroma to come!

Step 2: Prepare the Blueberries

In a small bowl, toss the blueberries with 1 tablespoon of flour until they are evenly coated. This little trick helps keep those beautiful berries from sinking to the bottom of the cake!

Step 3: Whisk the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside to let the dry ingredients mingle.

Step 4: Cream the Butter and Sugar

In another large mixing bowl, beat the room-temperature butter and sugar for 4-5 minutes until the mixture is light and fluffy. This is where the magic begins!

Step 5: Add the Eggs and Vanilla

Mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until everything is blended harmoniously.

Step 6: Incorporate the Oil

Add the vegetable oil to the bowl and mix until just combined, adding a touch of moisture to your batter.

Step 7: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix in small amounts at a time to keep the batter silky smooth—avoid overmixing!

Step 8: Fold in Blueberries

Gently fold in the coated blueberries using a spatula, being careful not to break them. We want those gorgeous, juicy bursts in every slice!

Step 9: Prepare the Bundt Pan

Generously spray a 10-inch bundt pan with nonstick cooking spray. Pour in the batter and spread it evenly with a spatula.

Step 10: Bake to Perfection

Bake at 350°F for 50-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts getting too brown, loosely cover it with foil for the last 5-10 minutes.

Step 11: Cool and Unmold

Once baked, remove it from the oven and let it cool in the pan for about 10-15 minutes. Then, flip it onto a cooling rack and let it cool completely before glazing.

Step 12: Whip Up the Glaze

In a small bowl, mix together the powdered sugar and milk. Adjust the milk amount to reach your desired consistency—more for a thinner glaze, less for a thicker one.

Step 13: Drizzle and Enjoy!

Drizzle the glaze over the cooled bundt cake and watch as it transforms into a picture-perfect breakfast treat!

Pro Tips for Making Blueberry Breakfast Bundt Cake

– Use Room Temperature Ingredients: Bring your eggs and sour cream to room temperature for the best texture.
– Don’t Skimp on the Cooling Time: Allowing the cake to cool properly helps it set. Patience is a virtue!
– Coat Blueberries with Flour: This simple step prevents those glorious blueberries from sinking and gives you that beautiful, berry-studded cake.
– Check for Doneness: Every oven is different, so keep an eye on your cake and use the toothpick test to ensure it’s fully baked.

How to Serve Blueberry Breakfast Bundt Cake

Garnishes

Sprinkle with a dusting of powdered sugar or fresh lemon zest for that extra pop of flavor and brightness. You can also add a few whole blueberries on top for a charming presentation!

Side Dishes

Pair your delicious bundt cake with a side of Greek yogurt or a fresh fruit salad. This combo adds a nice balance of creaminess and freshness.

Creative Ways to Present

Serve slices on colorful plates or present individual pieces on wooden boards for a rustic touch. For a cute lunchbox treat, cut into smaller squares and wrap in parchment paper!

Make Ahead and Storage

Storing Leftovers

Store any leftover Blueberry Breakfast Bundt Cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to a week.

Freezing

Yes, you can freeze this cake! Wrap slices tightly in plastic wrap followed by aluminum foil and store in the freezer for up to 3 months. Just make sure to label them!

Reheating

Serve it cold or pop a slice in the microwave for a few seconds to warm it slightly. It’s delightful either way!

FAQs

Can I use frozen blueberries?
Absolutely! Just make sure to thaw them and drain any excess liquid before tossing them in flour.

Is this recipe spicy?
Not at all! It’s mild and sweet, but you can add spices like cinnamon for a warm twist.

How do I make this gluten-free?
Simply swap the all-purpose flour with a gluten-free blend that measures cup-for-cup.

Can I prepare this in advance?
You bet! This cake can be baked the night before and stored for a delicious morning treat.

Final Thoughts

This Blueberry Breakfast Bundt Cake is not just a recipe; it’s an experience. The combination of flavor, texture, and ease makes it a must-try for anyone who loves a delightful breakfast treat. So, roll up your sleeves, gather those ingredients, and let’s create a cake that will fill your home with joy and your tummy with happiness. Get ready to share (or not!) because this cake is sure to become a cherished favorite. Happy baking!