If you’re looking for a delightful morning treat that feels like a warm hug with every bite, this Blueberry Breakfast Bundt Cake Recipe is your new best friend. Bursting with juicy blueberries, a hint of lemon zest, and a tender crumb thanks to sour cream, this cake strikes the perfect balance between sweet and fresh. Whether you’re entertaining guests or simply treating yourself, this Bundt cake transforms breakfast into a special occasion without any fuss.
Ingredients You’ll Need
The magic of this Blueberry Breakfast Bundt Cake Recipe starts with simple, wholesome ingredients that work together beautifully. Each plays a key role—from the creamy butter that keeps it moist to the fresh blueberries that add vibrant bursts of flavor and color.
- 2 ½ cups all-purpose flour: The base that gives the cake structure and a tender crumb.
- 2 teaspoons baking powder: Helps the cake rise to a light, fluffy perfection.
- ½ teaspoon baking soda: Works alongside the baking powder to lift the cake beautifully.
- ½ teaspoon salt: Enhances all the flavors, balancing sweetness perfectly.
- 1 cup unsalted butter, softened: Adds richness and moisture to keep each slice melt-in-your-mouth.
- 1 cup granulated sugar: For sweetness and a tender texture.
- ½ cup brown sugar, packed: Infuses a subtle caramel note and extra moisture.
- 3 large eggs: Essential for structure and an airy crumb.
- 1 teaspoon vanilla extract: Brings warmth and depth to the flavor profile.
- 1 tablespoon lemon zest: Brightens the cake with a fresh, citrusy pop.
- 1 cup sour cream: Ensures the cake stays moist and tender with a gentle tang.
- 1 ½ cups fresh blueberries: Bursting with juiciness, they add the star flavor and gorgeous color.
- Powdered sugar, for dusting (optional): A sweet finishing touch for presentation.
How to Make Blueberry Breakfast Bundt Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C) and giving your bundt pan a thorough grease and flour. This simple prep step ensures your cake will come out cleanly and beautifully baked with those classic bundt ridges.
Step 2: Mix Dry Ingredients
Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. This mixture will give your cake structure and the perfect rise.
Step 3: Cream Butter and Sugars
In a large bowl, cream the softened butter with granulated sugar and brown sugar until it’s light and fluffy—this usually takes about 3 to 4 minutes. This step is crucial for that tender crumb and rich flavor.
Step 4: Add Eggs, Vanilla, and Lemon Zest
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and fresh lemon zest to infuse warmth and brightness throughout your cake.
Step 5: Combine Dry Ingredients and Sour Cream
Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix this just until combined to keep the cake tender and moist.
Step 6: Fold in Fresh Blueberries
Gently fold in the blueberries, being careful not to crush them. This will keep those lovely bursts of juicy flavor intact for every bite.
Step 7: Pour Batter and Bake
Pour the batter into your prepared bundt pan and smooth the surface with a spatula. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean—this is the moment your kitchen will start smelling heavenly!
Step 8: Cool and Serve
Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely. A dusting of powdered sugar adds a pretty touch before you dig in.
How to Serve Blueberry Breakfast Bundt Cake Recipe
Garnishes
A simple dusting of powdered sugar beautifully complements this cake, but you can also add fresh blueberries and a sprig of mint for a burst of color and freshness. A drizzle of lemon glaze can amp up the citrus notes if you’re feeling fancy.
Side Dishes
This Blueberry Breakfast Bundt Cake Recipe pairs wonderfully with a cup of strong coffee or a bright, freshly squeezed orange juice. For a more filling brunch, serve alongside Greek yogurt or a creamy vanilla latte for extra comfort.
Creative Ways to Present
Try slicing this cake into wedges and arranging them on a pretty platter alongside fresh fruit and flowers for a brunch that doubles as a centerpiece. You could also serve individual slices with whipped cream and a handful of blueberries on top for an elegant twist.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, keep your leftovers wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 2 days. This keeps the cake moist and prevents it from drying out.
Freezing
This cake freezes beautifully for longer storage. Wrap individual slices or the whole cake tightly in plastic wrap and then in foil, placing it in the freezer for up to 3 months. Thaw overnight in the fridge before serving.
Reheating
To warm up slices, pop them in the microwave for 10-15 seconds or gently heat in a toaster oven until just warm. This revives the cake’s moistness and brings out the fresh blueberry flavor like it was just baked.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can! Just be sure to thaw and drain them well to avoid excess moisture which can affect the cake’s texture. Toss them lightly in flour before folding in to prevent the batter from turning blue.
Is sour cream necessary for the recipe?
Sour cream adds both moisture and a subtle tang that balances the sweetness beautifully, making the cake tender and rich. If you don’t have it, you can substitute with Greek yogurt, but the texture might vary slightly.
Can I make this cake gluten-free?
Absolutely! Use a 1-to-1 gluten-free baking flour blend in place of all-purpose flour and check that your baking powder is gluten-free. The texture may be a bit different, but the flavor remains delicious.
How can I prevent the blueberries from sinking?
Coating the blueberries with a small amount of flour before folding them into the batter helps keep them suspended evenly throughout the cake, so every bite has that fruity burst.
Can this cake be frozen with the powdered sugar on top?
It’s best to add the powdered sugar after thawing to avoid it melting and becoming wet. Dust it right before serving to maintain that lovely finish.
Final Thoughts
This Blueberry Breakfast Bundt Cake Recipe is a simple yet show-stopping way to start your day with a smile. With its tender crumb, fresh bursts of blueberry, and a hint of lemon sunshine, it’s bound to become a go-to favorite. I can’t wait for you to enjoy this recipe as much as I do—trust me, everyone will be asking for seconds!
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Blueberry Breakfast Bundt Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
Description
A moist and tender Blueberry Breakfast Bundt Cake bursting with fresh blueberries and a hint of lemon zest, perfect for a delightful morning treat or brunch. This easy-to-make cake combines creamy sour cream and a balanced blend of sugars for a rich, flavorful experience finished with a light 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
- 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 prevent sticking and ensure easy release of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mix aside.
- Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter with granulated sugar and packed brown sugar using a mixer until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Eggs and Flavor: Add the eggs one at a time to the butter mixture, beating well after each addition. Then stir in the vanilla extract and fresh lemon zest for bright flavor.
- Combine Ingredients: Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix the batter until just combined to avoid overmixing.
- Fold in Blueberries: Gently fold the fresh blueberries into the batter carefully to keep them intact and prevent them from crushing.
- Fill Pan and Smooth: Pour the batter into the prepared bundt pan, smoothing the top evenly for an even bake.
- Bake: Place the bundt pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool: Allow the cake to cool in the pan for 15 minutes to set, then invert onto a wire rack and let it cool completely.
- Serve: Optionally dust with powdered sugar before serving for a pretty finishing touch and extra sweetness.
Notes
- Ensure the butter is softened at room temperature for best creaming results.
- Do not overmix the batter once the dry ingredients are added to maintain a tender crumb.
- Fresh blueberries work best, but frozen can be used if thawed and drained well.
- If you prefer a dairy-free version, substitute sour cream with a vegan yogurt alternative.
- Dusting with powdered sugar adds a light sweetness but can be omitted for a less sweet version.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
