Blueberry Breakfast Bundt Cake: A Moist, Flavorful, and Beautiful Morning Treat

A Bundt Cake That’s Perfect for Breakfast or Brunch

This Blueberry Breakfast Bundt Cake is a delightful treat that’s perfect for starting your day on a sweet note. It’s a beautiful and delicious cake that combines the moistness of a classic breakfast cake with the vibrant flavor of fresh or frozen blueberries. The Bundt pan creates an elegant presentation, making this cake perfect for special occasions like Easter brunch, Mother’s Day, or a weekend breakfast with guests. But it’s also easy enough to make for a weekday treat. The simple glaze adds an extra touch of sweetness and a beautiful finish.

A Recipe That Makes Any Morning Feel Special

I first made this Blueberry Breakfast Bundt Cake for a weekend brunch with friends. I wanted a centerpiece dessert that was both beautiful and delicious, and a Bundt cake seemed like the perfect choice. The addition of blueberries and the simple glaze made it feel extra special. Everyone loved the cake’s moist texture and the way the blueberries burst with flavor in every bite. It was the perfect way to start the day, and it made the occasion feel even more celebratory. Since then, this cake has become one of my favorite recipes for any morning gathering. It’s a dish that always impresses, and it’s surprisingly easy to make. I love that it can be made ahead of time, which makes it perfect for entertaining. It is also a great way to use up blueberries when they are in season.

Ingredient Insights: Choosing the Best Ingredients for a Tender Crumb and Bright Flavor

The success of this cake lies in the quality of the ingredients. Here’s what you’ll need:

For the Cake:

• All-Purpose Flour (2 ¾ cups): Provides the structure for the cake.
  • Tip: Spoon and level the flour when measuring for accuracy. The recipe also calls for 1 tablespoon of flour to toss the blueberries with to prevent sinking.
• Baking Powder (1 teaspoon): The primary leavening agent, helping the cake rise.
• Baking Soda (½ teaspoon): Works in conjunction with the acidic ingredients (like sour cream) to create a light and tender crumb.
• Salt (1 teaspoon): Balances the sweetness and enhances the other flavors.
• Unsalted Butter (¾ cup, room temperature): Adds richness, tenderness, and flavor to the cake.
  • Tip: Make sure the butter is softened to room temperature for proper creaming.
• Granulated Sugar (2 cups): Provides sweetness and contributes to the cake’s texture.
• Eggs (4, room temperature): Bind the ingredients together, add richness, and help with leavening.
• Vanilla Extract (2 teaspoons): Enhances the overall flavor profile with a warm, aromatic note.
• Vegetable Oil (¼ cup): Adds further moisture to the cake.
• Sour Cream (1 cup, full-fat, room temperature): Adds moisture and a subtle tanginess that complements the blueberries.
  • Tip: Using full-fat sour cream creates a richer, more tender cake.
• Blueberries (2 cups, fresh or frozen): The star of the show! They add bursts of juicy sweetness and a beautiful pop of color.
  • Tip: If using fresh blueberries, toss them with 1 tablespoon of flour to help prevent them from sinking to the bottom of the cake during baking. If using frozen, thaw them first.

For the Glaze:

• Powdered Sugar (1 cup): The base of the glaze, providing sweetness and a smooth texture.
• Milk (3-5 tablespoons): Used to thin out the glaze to a pourable consistency.
  • Tip: Start with 3 tablespoons of milk and add more, a little at a time, until the glaze reaches your desired consistency.

Essential Equipment: Tools for Bundt Cake Baking

• 10-inch Bundt Pan: The classic pan for this recipe, creating a beautiful and distinctive cake shape.
• Baking Spray: For greasing the Bundt pan to ensure easy release.
• Mixing Bowls (Large and Small): For combining the wet and dry ingredients and making the glaze.
• Electric Mixer (Handheld or Stand): For creaming the butter and sugar and mixing the batter.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Rubber Spatula: For folding in the blueberries and scraping down the sides of the bowl.
• Whisk: For combining the dry ingredients and making the glaze.
• Wire Rack: For cooling the cake after baking.
• Toothpick or Cake Tester: For checking if the cake is done.

The Recipe: A Step-by-Step Guide to Blueberry Breakfast Bundt Cake

Ingredients with Measurements

For the Cake:

• 2 ¾ cups all-purpose flour, plus 1 tablespoon for coating blueberries
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ¾ cup (1 ½ sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• ¼ cup vegetable oil
• 1 cup full-fat sour cream, room temperature
• 2 cups blueberries, frozen (thawed) or fresh

For the Glaze:

• 1 cup powdered sugar
• 3-5 tablespoons milk

Detailed Instructions

1. Prepare the Oven and Bundt Pan: Essential First Steps

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Grease and Flour Pan: Generously grease a 10-inch Bundt pan with baking spray that contains flour. This will ensure the cake releases cleanly from the intricate details of the Bundt pan.
   • Tip: You can also use shortening or butter to grease the pan, then dust it with flour, tapping out any excess.

2. Prepare the Blueberries: Preventing Sinking

1. Toss with Flour: In a small bowl, gently toss the blueberries (fresh or thawed and drained frozen) with 1 tablespoon of all-purpose flour. This will help prevent them from sinking to the bottom of the cake during baking.

3. Combine Dry Ingredients: Ensuring Even Leavening

1. Whisk Together: In a large mixing bowl, whisk together the remaining 2 ¾ cups of all-purpose flour, baking powder, baking soda, and salt. Set aside.

4. Cream Butter and Sugar: Creating a Light and Fluffy Base

1. Beat Butter and Sugar: In another large mixing bowl, use an electric mixer (handheld or stand mixer) to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 4-5 minutes. This incorporates air into the batter, resulting in a tender cake.

5. Incorporate Eggs and Vanilla: Adding Richness and Flavor

1. Add Eggs: Add the eggs to the creamed butter and sugar mixture one at a time, beating well after each addition until fully incorporated.
2. Stir in Vanilla: Add the vanilla extract and mix until combined.

6. Add Oil: Ensuring a Moist Crumb

1. Incorporate Oil: With the mixer on low speed, slowly drizzle in the vegetable oil and mix until just combined.

7. Alternate Dry Ingredients and Sour Cream: The Key to a Tender Texture

1. Add in Stages: With the mixer on low speed, alternately add the dry ingredients and the sour cream to the wet ingredients. Begin and end with the dry ingredients.
   • Example: Add about ⅓ of the dry ingredients, mix until just combined, then add about ½ of the sour cream, mix again, and repeat, ending with the remaining dry ingredients.
   • Tip: Don’t overmix the batter. Mix only until the ingredients are just combined and no streaks of flour remain.

8. Fold in Blueberries: Adding Bursts of Juicy Sweetness

1. Gently Fold: Using a rubber spatula, gently fold in the flour-coated blueberries until they are evenly distributed throughout the batter.
   • Tip: Be careful not to overmix, as this can cause the blueberries to burst and make the batter too wet.

9. Bake the Bundt Cake: Achieving Golden-Brown Perfection

1. Pour Batter: Pour the batter into the prepared Bundt pan and spread it evenly using a spatula.
2. Bake: Bake in the preheated oven for 50-65 minutes.
   • Check for Doneness: The cake is done when a wooden toothpick inserted into the center comes out clean. The top should be golden brown and spring back lightly when touched.
   • Note: If the top of the cake starts to brown too quickly, loosely cover it with aluminum foil for the last 5-10 minutes of baking to prevent over-browning.

10. Cool the Cake: Ensuring a Clean Release

1. Cool in Pan: Remove the Bundt pan from the oven and let the cake cool in the pan for about 10-15 minutes. This allows the cake to set and prevents it from breaking when inverted.
2. Invert onto Rack: Carefully invert the Bundt pan onto a wire rack to release the cake.
3. Cool Completely: Let the cake cool completely on the wire rack before adding the glaze.

11. Prepare the Glaze: A Simple Sweet Finish

1. Whisk Together: While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and 3 tablespoons of milk until smooth.
2. Adjust Consistency: Add more milk, 1 teaspoon at a time, until the glaze reaches your desired consistency. It should be thick enough to drizzle but not too runny.

12. Glaze the Cooled Cake: The Final Touch

1. Drizzle: Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.
   • Tip: You can use a spoon, a whisk, or a piping bag to drizzle the glaze.

Troubleshooting Common Problems: Tips for Success

• Cake Sticking to Pan:
  • Problem: The Bundt cake is sticking to the pan and won’t release cleanly.
  • Solutions: Make sure to grease the pan thoroughly with baking spray and dust with flour. Let the cake cool in the pan for at least 10-15 minutes before inverting.
• Cake Too Dry:
  • Problem: The cake is dry and crumbly.
  • Solutions: Don’t overbake the cake. Use the correct amount of flour, and make sure your ingredients are at room temperature.
• Blueberries Sinking:
  • Problem: The blueberries sink to the bottom of the cake.
  • Solutions: Toss the blueberries with a tablespoon of flour before adding them to the batter. Don’t overmix the batter.
• Glaze Too Thick/Thin:
  • Problem: The glaze is too thick or too thin.
  • Solutions: Adjust the consistency by adding more powdered sugar to thicken or more milk to thin.

Tips and Variations: Customize Your Blueberry Breakfast Bundt Cake

• Citrus Zest: Add the zest of a lemon or orange to the batter for a brighter, citrusy flavor.
• Other Berries: Substitute raspberries, blackberries, or a mixed berry blend for the blueberries.
• Nuts: Incorporate ½ cup of chopped pecans or walnuts into the batter for added texture and flavor.
• Spices: Add a teaspoon of cinnamon or a pinch of nutmeg to the batter for a warm, spiced flavor.
• Cream Cheese Glaze: Instead of a simple glaze, top the cooled cake with a cream cheese frosting for a richer flavor.
• Streusel: Add a crumbly streusel topping before baking for added texture and sweetness.

Serving Suggestions: A Versatile Cake for Morning or Afternoon

• Breakfast: A delicious and satisfying way to start the day.
• Brunch: Serve this cake as part of a larger brunch spread, alongside savory dishes like quiches or egg casseroles.
• Afternoon Tea: Perfect for enjoying with a cup of tea or coffee in the afternoon.
• Dessert: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a more indulgent dessert.

Pairing Recommendations: Drinks and Complements

• Drinks:
  • Coffee: A freshly brewed cup of coffee complements the sweetness of the cake.
  • Tea: Earl Grey, black tea, or a fruity herbal tea would pair well.
  • Milk: A cold glass of milk is a classic choice, especially for kids.
  • Mimosas: For a festive brunch pairing.
• Sides:
  • Fresh Fruit: A bowl of fresh berries or other seasonal fruit adds a refreshing touch.
  • Yogurt: A dollop of plain or vanilla yogurt provides a creamy contrast.

Nutritional Information: A Sweet Treat to Enjoy in Moderation

Per serving (approximate, will vary based on size and specific ingredients): Calories: 380-430, Fat: 18-22g, Carbohydrates: 50-55g, Protein: 5-7g. (Note: This is an approximation and may vary based on the specific ingredients used).

Print

Your Blueberry Breakfast Bundt Cake Questions Answered

• Q: Can I make this cake ahead of time?
  • A: Yes, you can bake the cake a day or two in advance. Store it, covered, at room temperature or in the refrigerator. Add the glaze just before serving.
• Q: How do I store leftover cake?
  • A: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
• Q: Can I freeze this cake?
  • A: Yes, you can freeze the unglazed cake. Wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before glazing and serving.
• Q: Can I use a different type of fruit?
  • A: Absolutely! Raspberries, blackberries, or chopped strawberries would all be delicious substitutes.
• Q: What if I don’t have a Bundt pan?
  • A: You can bake the cake in a 9×13 inch baking pan. You’ll need to adjust the baking time accordingly. Start checking for doneness around the 35-40 minute mark.
• Q: Can I use frozen blueberries instead of fresh?
  • A: Yes, you can use frozen blueberries.
• Q: Can I make this without the glaze?
  • A: Yes, the glaze is optional. The cake is delicious on its own.
• Q: Can I make this cake gluten-free?
  • A: You can try using a gluten-free all-purpose flour blend, but the texture may be slightly different.
• Q: Can I make this cake vegan?
  • A: You would need to use vegan substitutes for butter, eggs, sour cream, and milk. There are many vegan alternatives available on the market. The results may vary in texture and flavor.
• Q: How do I prevent my Bundt cake from sticking to the pan?
  • A: Grease the pan generously with baking spray that contains flour and make sure to get into all the crevices.
• Q: Can I double this recipe?
• A: Yes, but you will likely need to use two Bundt pans.
• Q: Can I use a different type of oil?
• A: Yes, you could use canola oil or melted coconut oil.
• Q: What’s the best way to tell when the cake is done?
• A: A toothpick inserted into the center should come out clean. The top should be golden brown and spring back when lightly touched.