Name: Blueberry Breakfast Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 3 large eggs; 1 cup milk; 1 teaspoon vanilla extract; 1 1/2 cups fresh blueberries

Description

This delightful Blueberry Breakfast Cake is a moist, tender bundt cake bursting with fresh blueberries, perfect for a morning treat or brunch. Its simple ingredients and straightforward preparation make it an ideal recipe for both novice and experienced bakers. Enjoy it plain or enhance with a dusting of powdered sugar or a tangy lemon glaze for added zest.

Ingredients

Scale

Dry Ingredients

2 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, softened
3 large eggs
1 cup milk
1 teaspoon vanilla extract

Add-ins

1 1/2 cups fresh blueberries

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly with butter or non-stick spray to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
Combine Wet Ingredients: In a separate bowl, beat the softened butter with the eggs, milk, and vanilla extract until the mixture is smooth and well incorporated.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl and stir gently just until the batter is combined—avoid overmixing to keep the cake tender.
Fold in Blueberries: Gently fold the fresh blueberries into the batter to distribute them evenly without crushing.
Transfer to Pan and Bake: Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the cake to cool in the bundt pan for 10 to 15 minutes before carefully turning it out onto a wire rack to cool completely. Serve the cake as-is or dust with powdered sugar or drizzle with a lemon glaze for added flavor.

Notes

Add lemon or orange zest to the batter for a refreshing citrus zing.
For extra texture, sprinkle a streusel crumb topping on the batter before baking.
Mix up the berries by substituting raspberries or blackberries.
To make this recipe dairy-free, substitute plant-based butter and non-dairy milk.