Indulge in This Blueberry Breakfast Bundt Cake Recipe Today!

Start your day off right with a slice of this Blueberry Breakfast Bundt Cake! This moist and flavorful cake is the perfect complement to your morning coffee or tea. Bursting with juicy blueberries and topped with a tantalizing glaze, it’s a breakfast indulgence that will have you coming back for more.

Bundt cakes have a special place in the breakfast and brunch realm, offering a simple yet elegant presentation that’s ideal for sharing with family and friends. And with blueberries being a true superfood, packed with antioxidants and vitamins, this Blueberry Breakfast Bundt Cake gives you a delicious nutritional boost to kickstart your day.

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Equipment Needed for Blueberry Breakfast Bundt Cake

To whip up this showstopping Blueberry Breakfast Bundt Cake, you’ll need a few essential tools. First and foremost, a stand mixer is a game-changer, allowing you to cream the butter and sugar to perfection and incorporate the ingredients seamlessly. And of course, you’ll need a Bundt pan to bake the cake in its signature ring shape.

Beyond that, you’ll want to have your basic baking essentials on hand, such as measuring cups and spoons, mixing bowls, and a spatula or two for folding in the blueberries.

Ingredients for Blueberry Breakfast Bundt Cake

• Cooking spray – to grease the Bundt pan for easy release
• 2 cups fresh or frozen (thawed) blueberries – the star ingredient, bursting with flavor and nutrition
• 1 tablespoon unbleached all-purpose flour – to coat the blueberries before adding to the batter
• 2 3/4 cups unbleached all-purpose flour – the foundation for a light and tender crumb
• 1 teaspoon baking powder – for lift and rise
• 1/2 teaspoon baking soda – to enhance the cake’s texture
• 1 teaspoon salt – to balance the sweetness
• 3/4 cup unsalted butter, room temperature – for rich, buttery flavor
• 2 cups granulated sugar – the perfect amount of sweetness
• 4 large eggs, room temperature – to provide structure and moisture
• 2 teaspoons vanilla extract – for aromatic vanilla notes
• 1/4 cup vegetable oil – to ensure a moist, tender crumb
• 1 cup full-fat sour cream, room temperature – adds richness and a touch of tang

For the glaze, you’ll need:

• 1 cup powdered sugar
• 3-5 teaspoons whole milk – adjust the amount to achieve your desired consistency

Step-by-Step Instructions for Blueberry Breakfast Bundt Cake

1. Preheat Oven: Preheat your oven to 350°F (177°C). Generously grease and lightly flour a Bundt pan with cooking spray.

2. Prepare Blueberries: Toss the blueberries with 1 tablespoon of flour to coat them lightly. This will help prevent the berries from sinking to the bottom of the cake during baking.

3. Mix Dry Ingredients: In a medium bowl, whisk together the 2 3/4 cups flour, baking powder, baking soda, and salt.

4. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3-4 minutes.

5. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and vegetable oil.

6. Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.

7. Fold in Blueberries: Gently fold the coated blueberries into the batter, taking care not to crush them.

8. Bake: Pour the batter into the prepared Bundt pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool: Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

10. Make the Glaze: In a small bowl, whisk together the powdered sugar and milk, adding a little milk at a time until you reach your desired consistency.

11. Glaze and Serve: Drizzle the glaze over the cooled Blueberry Breakfast Bundt Cake and serve.

Tips for Perfecting Your Blueberry Breakfast Bundt Cake

To ensure your Blueberry Breakfast Bundt Cake turns out perfectly every time, here are a few helpful tips:

• Choose the right Bundt pan: Look for a high-quality, non-stick Bundt pan with intricate designs for a stunning presentation.
• Prevent sticking: Thoroughly grease and flour the Bundt pan to make it easy to release the cake.
• Adjust the recipe: Feel free to experiment with different flavor combinations, such as adding lemon zest or a splash of almond extract.
• Store and freeze: This cake can be stored at room temperature for up to 5 days, or frozen for up to 3 months.

Serving Suggestions for Blueberry Breakfast Bundt Cake

This Blueberry Breakfast Bundt Cake is a versatile treat that pairs perfectly with a variety of breakfast and brunch items. Serve it alongside a fresh fruit salad, a selection of pastries, or a savory egg dish for a well-rounded meal. It also makes a delightful dessert option, especially when topped with a scoop of vanilla ice cream or a dollop of whipped cream.

For a beverage pairing, a hot cup of coffee, tea, or even a refreshing glass of orange juice or mimosa would complement the flavors of this Blueberry Breakfast Bundt Cake beautifully.

Variations and Substitutions for Blueberry Breakfast Bundt Cake

While the classic Blueberry Breakfast Bundt Cake is a real showstopper, you can easily customize the recipe to suit your tastes or the season:

• Seasonal Fruit Variations: Swap out the blueberries for raspberries, blackberries, or even diced peaches or apple slices.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for a delectable gluten-free version.
• Dairy-Free Adaptations: Use plant-based milk and dairy-free butter or oil in place of the sour cream and butter.
• Flavor Enhancements: Add a teaspoon of lemon or orange zest, a pinch of cinnamon, or a splash of almond extract to amplify the flavors.

FAQ About Blueberry Breakfast Bundt Cake

Can I use frozen blueberries for a Blueberry Breakfast Bundt Cake?

Absolutely! Frozen blueberries work perfectly fine in this recipe. Just be sure to thaw them first and toss them with the 1 tablespoon of flour to prevent them from sinking to the bottom of the cake.

How do I prevent the bundt cake from sticking to the pan?

Thoroughly greasing and flouring the Bundt pan is the key to ensuring your Blueberry Breakfast Bundt Cake releases cleanly. Be sure to use a high-quality, non-stick Bundt pan and give it a generous coating of cooking spray or butter before pouring in the batter.

Can this cake be made ahead of time?

Yes, this Blueberry Breakfast Bundt Cake can be made in advance. Once cooled, the cake can be stored at room temperature for up to 5 days or frozen for up to 3 months. Just be sure to wrap it tightly to prevent drying out.

What type of glaze or topping pairs best with a Blueberry Breakfast Bundt Cake?

The simple powdered sugar glaze in this recipe complements the Blueberry Breakfast Bundt Cake beautifully, adding a touch of sweetness and a lovely sheen. However, you could also experiment with a cream cheese frosting, a lemon or vanilla-based icing, or even a dusting of confectioners’ sugar for a more subtle finish.

More Related Recipes You Might Enjoy

• Cinnamon Swirl Bundt Cake
• Apple Cider Cake
• Pumpkin Snickerdoodle Snack Cake
• Fall Pumpkin Spice Roll Cake

Conclusion

This Blueberry Breakfast Bundt Cake is a true gem that deserves a spot on your breakfast or brunch table. With its moist, flavorful crumb, pops of juicy blueberries, and the irresistible glaze, this cake is sure to become a new family favorite. So, gather your loved ones, brew a pot of coffee, and indulge in the deliciousness of this Blueberry Breakfast Bundt Cake. Enjoy!

Looking for more tasty ideas? Visit Elena’s Fast & Flavorful Recipes on Pinterest for a treasure trove of easy meals, comforting bakes, and fun kitchen inspiration!

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