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
Scale
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
