Blueberry Breakfast Bundt Cake Recipe
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If you’re searching for a delightful treat that brings joy to your mornings, this Blueberry Breakfast Bundt Cake Recipe is an absolute winner. Imagine waking up to a moist, tender cake bursting with juicy blueberries and bright notes of lemon zest that sparkle through every bite. It’s not just a breakfast cake, but a warm hug on a plate that turns any ordinary morning into a special occasion. From its welcoming aroma as it bakes to the powdered sugar dusting that makes it look as good as it tastes, this Blueberry Breakfast Bundt Cake Recipe is sure to become your new favorite way to start the day.
Ingredients You’ll Need
Gathering the right ingredients is the first step to ensuring this cake turns out perfectly. Each item plays a crucial role in balancing flavor, texture, and that irresistible crumb that makes this Blueberry Breakfast Bundt Cake Recipe so memorable.
- 2 ½ cups all-purpose flour: The sturdy base that gives the cake its tender yet firm structure.
- 2 teaspoons baking powder: Helps the cake rise light and fluffy, creating the perfect crumb.
- ½ teaspoon baking soda: Works alongside baking powder to ensure lift and a tender texture.
- ½ teaspoon salt: Enhances flavor while balancing sweetness beautifully.
- 1 cup unsalted butter, softened: Adds rich, creamy moisture and helps create that buttery mouthfeel we love.
- 1 cup granulated sugar: Sweetens the cake while aiding in creating a soft crumb.
- ½ cup brown sugar, packed: Brings a subtle caramel note and moisture for depth of flavor.
- 3 large eggs: The binders that add richness and help with cake stability.
- 1 teaspoon vanilla extract: Adds a comforting warmth and enhances all the other flavors.
- 1 tablespoon lemon zest: Provides a refreshing citrus brightness that lifts the blueberries.
- 1 cup sour cream: Makes the cake tender, moist, and adds a slight tang for balance.
- 1 ½ cups fresh blueberries: The heart of the cake, bursting with juicy sweetness in every bite.
- Powdered sugar, for dusting (optional): A pretty finishing touch that adds a hint of extra sweetness.
How to Make Blueberry Breakfast Bundt Cake Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 350°F (175°C). While it heats, generously grease and flour your bundt pan to ensure the cake releases smoothly after baking. This small step saves a lot of frustration and preserves the beautiful shape of your cake.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures your leavening agents are evenly distributed throughout the flour, contributing to a consistent rise and crumb in the final cake.
Step 3: Cream Butter and Sugars
Using a large bowl, beat the softened butter with both granulated sugar and brown sugar until it becomes light and fluffy. This aeration creates a lovely texture and helps the sugars dissolve completely, giving the cake its sweetness and tenderness.
Step 4: Add the Eggs and Flavorings
Incorporate the eggs one at a time into your butter-sugar mixture, ensuring each one is fully mixed before adding the next. Stir in the vanilla extract and vibrant lemon zest for that burst of enticing aroma and flavor that sets this cake apart from ordinary breakfast breads.
Step 5: Combine Dry Ingredients and Sour Cream
Add the dry ingredients and sour cream alternately to the wet mixture, starting and ending with the flour mixture. Mix gently until just combined, being careful not to overmix—this step is key to keeping your cake soft and tender.
Step 6: Fold in the Fresh Blueberries
With a gentle hand, fold in the fresh blueberries. Be careful not to crush them, as the pockets of juicy bursts are what bring this Blueberry Breakfast Bundt Cake Recipe to life and add that delightful pop of color throughout.
Step 7: Bake the Cake
Pour the batter into your prepared bundt pan, smoothing out the top for even baking. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Be patient—the smell filling your kitchen is worth every minute!
Step 8: Cool and Finish
Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack. Once fully cool, dust the top with powdered sugar if you like for an elegant, sweet finish that makes this Blueberry Breakfast Bundt Cake Recipe perfect for any morning celebration.
How to Serve Blueberry Breakfast Bundt Cake Recipe
Garnishes
A simple dusting of powdered sugar adds a delicate snow-kissed look that invites you to dive right in. For extra flair, a few fresh blueberries or a sprig of mint on top add color and freshness that pairs beautifully with the cake’s flavors.
Side Dishes
This cake is lovely on its own but pairs incredibly well with a dollop of Greek yogurt or whipped cream. If you’re after a heartier breakfast, a side of crispy bacon or a fresh fruit salad complements the cake’s sweetness wonderfully.
Creative Ways to Present
Turn this Blueberry Breakfast Bundt Cake Recipe into a centerpiece by serving it on a pretty cake stand surrounded by fresh blueberries and lemon slices. For brunch parties, slice it and serve with small bowls of extra lemon zest, honey, or compote so guests can customize their bites.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or keep the whole cake covered with a cake dome at room temperature. It will stay moist and delicious for up to three days—though, if I’m honest, it usually disappears faster than that!
Freezing
This cake freezes beautifully. Wrap it well in plastic wrap and then foil before freezing to protect it from freezer burn. When wrapped properly, it can last up to three months, making it perfect to bake ahead for future breakfast celebrations.
Reheating
To enjoy it warm like fresh from the oven, reheat slices in a microwave for about 20 seconds or in a low oven until just warm. Adding a smear of butter or cream cheese will make it feel indulgently fresh and cozy again.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well, but be sure to thaw and drain them first to prevent the batter from becoming too wet. Toss them in a bit of flour before folding in to minimize sinking.
Is this cake suitable for a crowd?
Absolutely! This recipe yields about 10 generous servings, making it perfect for brunch gatherings or large family breakfasts where everyone wants a slice.
Can I make this cake dairy-free?
With some tweaks like using a dairy-free butter substitute and a non-dairy yogurt instead of sour cream, you can definitely adapt this recipe to suit dairy-free diets without losing much on texture or taste.
Why do you add both baking powder and baking soda?
Using both ensures the cake has the right rise and texture. Baking powder acts as a leavening agent, while baking soda helps balance acidity and promotes browning for that beautiful golden crust.
What’s the secret to not crushing the blueberries?
Fold them in gently at the end of mixing using a spatula. Avoid stirring vigorously so the berries stay intact and you get those lovely pockets of juicy fruit in the cake.
Final Thoughts
There’s something truly magical about the Blueberry Breakfast Bundt Cake Recipe that makes mornings feel special and full of promise. It’s a comforting, flavorful, and simply wonderful cake to share with loved ones or enjoy quietly with your favorite morning drink. Give it a try soon—I can promise it will become a cherished part of your breakfast routine!
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Blueberry Breakfast Bundt Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
Description
This Blueberry Breakfast Bundt Cake is a moist, tender cake bursting with fresh blueberries and a hint of lemon zest, perfect for a delightful morning treat or brunch. It combines the richness of butter and sour cream with a soft crumb that pairs wonderfully with a dusting of powdered sugar.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup sour cream
Add-ins
- 1 ½ cups fresh blueberries
Optional Topping
- Powdered sugar, for dusting
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a bundt pan to ensure the cake does not stick after baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for later use.
- Cream butter and sugars: In a large bowl, cream the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy, approximately 3 to 4 minutes, to create a smooth base for the batter.
- Add eggs and flavorings: Add the eggs one at a time to the butter mixture, beating well after each addition to incorporate air. Stir in the vanilla extract and lemon zest to infuse the batter with bright flavors.
- Combine dry and wet ingredients: Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing and toughening the cake.
- Fold in blueberries: Gently fold in the fresh blueberries, taking care not to crush them to keep the cake visually appealing and to prevent the batter from turning blue too early.
- Transfer to pan: Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula for an even bake.
- Bake: Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean, ensuring the cake is fully cooked.
- Cool: Let the cake cool in the pan for 15 minutes, which allows it to firm up, before inverting it onto a wire rack to cool completely.
- Serve: Optionally dust the cooled cake with powdered sugar for a classic, elegant finish before serving.
Notes
- Make sure the blueberries are fresh and dry to prevent excess moisture in the batter.
- Do not overmix the batter after adding flour to maintain a tender crumb.
- Allow the cake to cool completely before dusting with powdered sugar to prevent it from melting.
- You can substitute sour cream with Greek yogurt for a tangier flavor and a slightly healthier option.
- If fresh blueberries are not available, frozen blueberries can be used but do not thaw them before adding to the batter to reduce bleeding.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast Cake
- Method: Baking
- Cuisine: American
