Blueberry Breakfast Bundt Cake Recipe
If you’re searching for a bake that’s bursting with fresh, tangy blueberries and offering the sheer comfort of a homemade treat, let me introduce you to the Blueberry Breakfast Bundt Cake. This moist, golden cake is the ultimate answer to slow mornings and impromptu brunches, delivering those classic bakery vibes to your own kitchen. Serve it warm or at room temperature—either way, the combination of buttery crumb, juicy berries, and a slight tang from Greek yogurt (or sour cream) will make this cake an instant favorite for breakfast, snack, or dessert.
Ingredients You’ll Need
Simplicity is the star here! Each ingredient in this Blueberry Breakfast Bundt Cake pulls its weight, creating a tender crumb, gorgeous golden color, and that irresistible pop of blueberry flavor. Let’s break it all down so you know why every component matters.
- All-purpose flour: Gives the cake its sturdy, yet delicate foundation and structure.
- Baking powder: Lifts the batter so your cake bakes up tall and fluffy every time.
- Baking soda: Helps with browning and works with the yogurt/sour cream for added tenderness.
- Salt: Brightens and enhances the flavors of every bite—never skip!
- Unsalted butter (softened): Delivers a rich, melt-in-your-mouth texture and classic buttery taste.
- Granulated sugar: Provides sweetness and helps the cake brown beautifully in the oven.
- Large eggs: Bind the batter together and add extra moisture and richness.
- Plain Greek yogurt or sour cream: Brings a creamy tang, keeps the crumb soft, and balances sweetness.
- Vanilla extract: Adds irresistible warmth and depth of flavor.
- Fresh or frozen blueberries: The showstoppers! That juicy sweetness is what makes this a blueberry breakfast dream.
- All-purpose flour (for coating berries): Lightly coats the berries so they stay evenly distributed and don’t sink to the bottom.
How to Make Blueberry Breakfast Bundt Cake
Step 1: Prep Your Bundt Pan and Oven
Preheat your oven to 350°F (175°C), giving it plenty of time to reach the perfect temperature—this is key for a cake that bakes evenly. Generously grease a 10-cup Bundt pan, being sure to reach every nook and cranny; this step ensures your Blueberry Breakfast Bundt Cake turns out in one beautiful piece.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, baking soda, and salt. This simple step helps the leavener and salt get evenly distributed for a uniform texture and flavor in the finished cake.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar until it’s light, fluffy, and slightly pale—this usually takes several minutes. This step traps air in the batter, setting you up for a cake with a lovely soft crumb.
Step 4: Add the Eggs, Yogurt, and Vanilla
Add your eggs one at a time, beating well after each addition to keep the batter smooth. Then mix in the Greek yogurt or sour cream and vanilla extract until everything is creamy and fully combined.
Step 5: Combine Wet and Dry Mixtures
Slowly add the dry ingredient mixture to your wet mixture, stirring gently. Mix just until no flour streaks remain; overmixing at this stage can make the cake tough rather than tender.
Step 6: Coat and Fold in the Blueberries
Toss the fresh or frozen blueberries with a tablespoon of flour—this helps them stay evenly distributed throughout the cake. Gently fold them into the batter, being careful not to burst the berries and streak the batter.
Step 7: Fill the Pan and Bake
Evenly spoon the batter into your prepared Bundt pan and smooth the top. Pop it into the oven and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Breathe in that mouthwatering aroma!
Step 8: Cool and Unmold
Let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack. Give it time to cool completely (if you can wait) to lock in moisture and ensure a perfect slice every time.
How to Serve Blueberry Breakfast Bundt Cake
Garnishes
An easy dusting of powdered sugar is a classic move, but you can also drizzle your Blueberry Breakfast Bundt Cake with a tart lemon glaze for an extra pop of flavor. A few fresh blueberries or lemon zest curls scattered on top add visual flair and freshness.
Side Dishes
Pair a slice of this cake with creamy vanilla yogurt, a side of crisp bacon, or a citrus salad for a breakfast spread that feels like a treat but comes together with minimal fuss. It also plays really well with a hot cup of coffee or cold glass of milk.
Creative Ways to Present
Level up for a brunch gathering by slicing the cake and arranging the pieces in a fan on a pretty platter. Or, serve individual slices topped with a dollop of whipped cream and extra blueberries for a dessert-worthy presentation. Mini Bundt pans also work beautifully for adorable, single-serve Blueberry Breakfast Bundt Cakes!
Make Ahead and Storage
Storing Leftovers
Once your Blueberry Breakfast Bundt Cake has cooled, you can store it at room temperature for up to 2 days. Keep it tightly wrapped in foil or in an airtight container to preserve its moisture and freshness.
Freezing
This cake freezes wonderfully! Slice it and wrap each piece individually in plastic wrap, then tuck the slices into a freezer bag. When cravings strike, just grab a slice and let it thaw at room temperature or give it a gentle reheat.
Reheating
To enjoy that fresh-baked warmth, pop an individual slice in the microwave for 10–15 seconds or reheat gently in a toaster oven. A small pat of butter melting on top transforms each slice into a breakfast treat that feels oh-so-special.
FAQs
Can I use frozen blueberries for Blueberry Breakfast Bundt Cake?
Absolutely! If using frozen blueberries, add them straight from the freezer (don’t thaw first) and toss with flour as instructed. This helps keep them from sinking and prevents them from staining the batter too much.
What’s the difference between using Greek yogurt and sour cream?
Both Greek yogurt and sour cream bring moisture and a slight tang to the cake. Greek yogurt is a touch lighter and adds a little protein, while sour cream provides even richer flavor. Either works beautifully!
How can I prevent my Bundt cake from sticking to the pan?
Be generous when greasing your Bundt pan—use butter, nonstick spray, or even a brush of shortening, making sure to get into all the grooves. A light dusting of flour after greasing also helps ensure the cake releases perfectly.
Is this Blueberry Breakfast Bundt Cake suitable for dessert, too?
Definitely! While it’s dreamy with coffee at breakfast, this cake makes a lovely dessert served with fresh berries, whipped cream, or even a scoop of vanilla ice cream. It’s versatile and crowd-pleasing for any time of day.
Can I make this cake gluten-free?
You can! Just substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. Be sure the blend contains xanthan gum or add a small amount yourself for the best texture.
Final Thoughts
Every bite of Blueberry Breakfast Bundt Cake is brimming with flavor and nostalgic comfort. I hope you’ll fall as in love with this recipe as I have—and maybe even make it your own weekend signature! Go ahead, bake up a batch and share a slice with someone you love.
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Blueberry Breakfast Bundt Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Blueberry Breakfast Bundt Cake is a delightful treat that can be enjoyed as a sweet start to your day or as a tasty dessert. Moist and bursting with juicy blueberries, this cake is made with Greek yogurt for added richness. Easy to make and even easier to enjoy!
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 cup plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
Blueberry Filling:
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon all-purpose flour (for coating berries)
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and thoroughly grease a 10-cup Bundt pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add Wet Ingredients: Add eggs one at a time, beating well. Mix in Greek yogurt and vanilla.
- Combine and Fold: Gradually add dry ingredients to wet mixture, stir until just combined. Toss blueberries with flour and fold into batter.
- Bake: Pour batter into prepared pan, bake for 45-50 minutes until a toothpick comes out clean.
- Cool and Serve: Cool in pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
Notes
- Dust with powdered sugar or drizzle with lemon glaze for extra flavor.
- Cake can be stored at room temperature for 2 days or refrigerated for up to 5 days.
- Excellent served warm or toasted with butter.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
