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
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
- 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
