Blueberry Breakfast Bundt Cake
Blueberry Breakfast Bundt Cake is a moist and flavorful treat that transforms any morning into a special occasion. This easy-to-make cake features vibrant blueberries nestled in a fluffy batter, enhanced by the richness of sour cream. Perfect for brunch gatherings or as a sweet indulgence during the day, this bundt cake not only tastes delicious but also serves as an eye-catching centerpiece. Whether paired with coffee or enjoyed on its own, this delightful dessert is sure to impress family and friends alike.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups blueberries (fresh or thawed from frozen)
- 2¾ cups unbleached all-purpose flour
- ¾ cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 1 cup full-fat sour cream (room temperature)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 tsp vanilla extract
- ¼ cup vegetable oil
Instructions
- Preheat your oven to 350°F and prepare a bundt pan with cooking spray.
- Toss the blueberries with 1 tablespoon of flour to coat.
- In a large mixing bowl, whisk together the remaining dry ingredients.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, followed by vanilla and oil.
- Gradually mix in dry ingredients alternating with sour cream until just combined.
- Fold in the flour-coated blueberries gently.
- Pour batter into the bundt pan and smooth out evenly.
- Bake for 50–65 minutes or until a toothpick comes out clean.
- Cool in the pan for 10–15 minutes before transferring to a rack.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 22g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Find it online: https://mealsbyreese.com/blueberry-breakfast-bundt-cake/