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Blueberry Breakfast Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 59 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Blueberry Breakfast Bundt Cake is a moist and tender cake bursting with fresh blueberries and a hint of lemon zest, perfect for a delightful morning treat or brunch centerpiece. The combination of sour cream adds richness and moisture, creating a fluffy texture balanced by the sweetness of brown and granulated sugars. Finished with a light dusting of powdered sugar, this cake is both simple to prepare and delicious to enjoy.

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

Fruit

  • 1 ½ cups fresh blueberries

Optional

  • Powdered sugar, for dusting

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to ensure the cake doesn’t stick and bakes evenly.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside for later.
  3. Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 3-4 minutes. This step is essential for a tender crumb.
  4. Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition to maintain a smooth batter. Stir in the vanilla extract and lemon zest to infuse the cake with aromatic citrus notes.
  5. Combine Dry Ingredients and Sour Cream: Alternately add the dry ingredient mixture and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix gently and just until combined to avoid overworking the batter and causing toughness.
  6. Fold in Blueberries: Carefully fold in the fresh blueberries using a spatula, taking care not to crush them as this preserves their shape and prevents the batter from turning purple.
  7. Fill Bundt Pan: Pour the batter into the prepared bundt pan and smooth the top evenly with a spatula to ensure uniform baking.
  8. Bake: Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
  9. Cool the Cake: Allow the cake to cool in the pan for 15 minutes. Then carefully invert it onto a wire rack to cool completely, helping to prevent sogginess.
  10. Optional Finishing Touch: Before serving, dust the cooled cake lightly with powdered sugar to add a touch of sweetness and visual appeal.

Notes

  • Fresh blueberries are preferred for best texture and flavor, but frozen blueberries can be used if thawed and drained properly.
  • Ensure the butter is softened at room temperature for easy creaming and better texture.
  • Do not overmix once the flour is added to keep the cake tender.
  • If desired, you can substitute lemon zest with orange zest for a different citrus twist.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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Find it online: https://aswoonfulofsugar.com/blueberry-breakfast-bundt-cake-recipe/