Print

Blueberry Breakfast Bundt Cake

Blueberry Breakfast Bundt Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful experience of baking this Blueberry Breakfast Bundt Cake, a moist and flavorful treat that’s perfect for any gathering. Each slice bursts with fresh blueberry goodness, complemented by a sweet glaze that adds a touch of elegance. Ideal for family brunches or festive occasions, this easy-to-make bundt cake is sure to impress your guests. Its tender crumb, combined with the visual appeal of its iconic shape, makes it a standout dessert that everyone will love. Elevate your breakfast or brunch menu with this crowd-pleasing recipe!

Ingredients

Scale
  • 2 cups blueberries (fresh or thawed frozen)
  • 2¾ cups unbleached all-purpose flour
  • ¾ cup unsalted butter (room temperature)
  • 2 cups granulated sugar
  • 4 large eggs (room temperature)
  • 1 cup sour cream (full fat)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F.
  2. Toss blueberries with 1 tablespoon of flour and set aside.
  3. In a bowl, whisk together dry ingredients: flour, baking powder, baking soda, and salt.
  4. In another bowl, cream butter and sugar until light and fluffy.
  5. Add eggs one at a time, mixing well after each addition, then stir in vanilla.
  6. Mix in vegetable oil until fully combined.
  7. Gradually add dry mixture alternately with sour cream; mix until just blended.
  8. Gently fold in the floured blueberries.
  9. Pour batter into a greased bundt pan and spread evenly.
  10. Bake for 50–65 minutes or until a toothpick comes out clean.
  11. Cool in the pan for 10–15 minutes before transferring to a rack to cool completely.
  12. For the glaze, mix powdered sugar with milk to desired consistency and drizzle over the cooled cake before serving.

Nutrition

Find it online: https://tastyquick.com/blueberry-breakfast-bundt-cake/