Blueberry Breakfast Bundt Cake
A moist and flavorful bundt cake packed with fresh blueberries, perfect for starting your morning or hosting brunch.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, room temperature
- 1 ¾ cups (350g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240g) sour cream
- 2 cups fresh or frozen blueberries
- 1 tablespoon flour (for tossing blueberries)
- Optional: 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
- Toss the blueberries with 1 tablespoon of flour to prevent them from sinking in the batter.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Mix in the sour cream until combined.
- Gradually add the dry ingredients, mixing just until combined. Do not overmix.
- Gently fold in the floured blueberries with a spatula.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a lemon glaze before serving.
Notes
For best results, use room-temperature ingredients and grease the bundt pan thoroughly. Adding lemon zest can enhance the flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 27
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 43
- Fiber: 1
- Protein: 4
Keywords: blueberry bundt cake, breakfast cake, easy bundt cake, blueberry dessert