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Indulge in This Blueberry Breakfast Bundt Cake Recipe Today!

Blueberry Breakfast Bundt Cake 10 Steps Ultimate Delicious
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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.

Ingredients

Scale
  • 2 cup fresh or frozen blueberries
  • 1 tablespoon unbleached all-purpose flour
  • 2 3/4 cup unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 2 cup granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoon vanilla extract
  • 1/4 cup vegetable oil
  • 1 cup full-fat sour cream, room temperature
  • 1 cup powdered sugar
  • 3–5 teaspoon whole milk

Instructions

1. 1. Preheat your oven to 350°F. Generously grease and lightly flour a Bundt pan with cooking spray.

2. 2. Toss the blueberries with 1 tablespoon of flour to coat them lightly.

3. 3. In a medium bowl, whisk together the 2 3/4 cup flour, baking powder, baking soda, and salt.

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

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

6. 6. Alternate adding the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.

7. 7. Gently fold the coated blueberries into the batter.

8. 8. 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. 9. Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

10. 10. 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. 11. Drizzle the glaze over the cooled Blueberry Breakfast Bundt Cake and serve.

Notes

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.

Nutrition

Keywords: blueberry, breakfast, bundt cake

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