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Blueberry Breakfast Bundt Cake

Blueberry Breakfast Bundt Cake
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Start your day with a slice of our delightful Blueberry Breakfast Bundt Cake, a perfect blend of moist cake and fresh blueberries. This easy-to-make recipe is not only delicious but also ideal for serving at brunches or special occasions. With its vibrant colors and simple glaze, this cake becomes a stunning centerpiece that will impress family and friends alike. Enjoy it as a sweet treat alongside coffee or tea, or serve it with whipped cream for an extra touch of indulgence. Whether you’re celebrating or simply enjoying a cozy morning, this Blueberry Breakfast Bundt Cake is sure to be a crowd-pleaser.

Ingredients

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  • 2 cups blueberries (fresh or thawed frozen)
  • 2 3/4 cups unbleached all-purpose flour
  • 3/4 cup unsalted butter (room temperature)
  • 2 cups granulated sugar
  • 4 large eggs (room temperature)
  • 1 cup sour cream (full fat, room temperature)
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • Glaze: 1 cup powdered sugar + milk

Instructions

  1. Preheat oven to 350°F.
  2. Toss blueberries with 1 tablespoon flour; set aside.
  3. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Beat butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla and oil.
  5. Gradually mix in dry ingredients alternately with sour cream until just combined.
  6. Gently fold in blueberries.
  7. Pour batter into greased bundt pan and bake for 50–65 minutes or until a toothpick comes out clean.
  8. Cool in the pan for 10–15 minutes before transferring to a rack. Drizzle with glaze before serving.

Nutrition

Find it online: https://homecookflavor.com/blueberry-breakfast-bundt-cake/

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