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Blueberry Breakfast Bundt Cake

Deliciously Moist Blueberry Breakfast Bundt Cake for Brunch

This Blueberry Breakfast Bundt Cake is a moist and flavorful treat, perfect for brunch gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 can Cooking Spray Use a spray with flour for added assurance.
  • 2 cups Blueberries Frozen or fresh; thaw frozen berries before using.
  • 2.75 cups Unbleached All-Purpose Flour Provides structure; no substitutes needed unless gluten-free.
  • 1 tsp Baking Powder Ensure it's fresh for the best rise.
  • 0.5 tsp Baking Soda Works with baking powder for a light rise.
  • 1 tsp Salt Enhances flavor; use kosher or table salt.
  • 0.75 cups Unsalted Butter Make sure it's at room temperature for ease of mixing.
  • 2 cups Granulated Sugar Can be reduced for less sweetness.
  • 4 pieces Eggs Room temperature; bind ingredients and provide moisture.
  • 2 tsp Vanilla Extract Pure extract is preferable for the best taste.
  • 0.25 cups Vegetable Oil Can substitute with melted coconut oil.
  • 1 cups Sour Cream Full fat, room temperature; Greek yogurt can be used.
For the Glaze
  • 1 cups Powdered Sugar Adjust with milk for preferred consistency.
  • 3-5 tsp Whole Milk Add gradually to adjust glaze thickness.

Equipment

  • Bundt pan
  • Mixing bowls
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and spray bundt pan with cooking spray.
  2. Toss blueberries with 1 tablespoon of flour and set aside.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Beat butter and sugar until light and fluffy, about 4-5 minutes.
  5. Add eggs one at a time, mixing well after each addition, then stir in vanilla.
  6. Add vegetable oil, then alternate adding dry ingredients and sour cream.
  7. Gently fold in blueberries without overmixing.
  8. Pour batter into prepared bundt pan and smooth the top.
  9. Bake for 50-65 minutes until toothpick comes out clean.
  10. Cool in the pan for 10-15 minutes before inverting onto a cooling rack.
  11. Mix powdered sugar with milk to prepare glaze, adjusting for consistency.
  12. Drizzle glaze over the cooled cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure to measure ingredients accurately for consistent results and allow the cake to cool properly before inverting.

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