There is something truly magical about waking up to a slice of warm, tender cake bursting with juicy blueberries and a hint of vanilla—the perfect start to any morning. This Blueberry Breakfast Bundt Cake Recipe combines moist Greek yogurt richness with fresh berries swirled through a buttery crumb that will have you craving breakfast every day of the week. Whether for a weekend brunch or a cozy weekday treat, this cake brings comfort and delight in every bite.
Ingredients You’ll Need
Getting started with this Blueberry Breakfast Bundt Cake Recipe is easy because it calls for straightforward, pantry-friendly ingredients that come together to create an irresistible balance of flavor and texture. Each component plays a special role—from the Greek yogurt adding moistness and tang, to the blueberries delivering bursts of sweetness and color.
- 2 cups all-purpose flour: Provides the tender structure that holds this cake perfectly together.
- 1 teaspoon baking powder: Helps the cake rise light and fluffy without being cakey-dry.
- 1/2 teaspoon baking soda: Works with the yogurt’s acidity to give a gentle lift.
- 1/2 teaspoon salt: Balances sweetness and enhances the flavors.
- 1/2 cup unsalted butter (softened): Adds rich flavor and moist, tender crumb.
- 1 cup granulated sugar: Sweetens just enough to complement the berries without overwhelming.
- 2 large eggs: Bind everything together while adding richness.
- 1 cup plain Greek yogurt or sour cream: Key to the cake’s moist texture and subtle tang.
- 1 teaspoon vanilla extract: Brings warmth and depth to the flavor profile.
- 1 1/2 cups fresh or frozen blueberries: Bursts of juicy sweetness; if frozen, they go straight into the batter without thawing.
- 1 tablespoon all-purpose flour (for coating berries): Stops blueberries from sinking and ensures even berry distribution.
How to Make Blueberry Breakfast Bundt Cake Recipe
Step 1: Prep Your Pan and Oven
Kick things off by preheating your oven to 350°F (175°C) and thoroughly greasing a 10-cup Bundt pan. This step is crucial for that perfect golden crust and effortless cake release—no one wants a beautiful cake stuck to the pan!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures that your leavening is evenly distributed throughout your batter, setting you up for a flawless rise.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This process introduces air, which is essential for a tender crumb and that melt-in-your-mouth texture.
Step 4: Incorporate Eggs, Yogurt, and Vanilla
Beat in the eggs one at a time, making sure each is fully combined before adding the next. Then, stir in the Greek yogurt and vanilla extract until the batter is smooth and creamy, giving the cake its rich tang and luscious flavor.
Step 5: Combine Wet and Dry Ingredients
Gradually add your dry ingredients to the wet mixture, mixing just until everything is combined. Overmixing here can lead to a dense cake, so gentle folding is the name of the game.
Step 6: Prepare the Blueberries
Toss blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom during baking. Gently fold these jewel-like berries into your batter for bursts of natural sweetness and vivid color throughout the cake.
Step 7: Bake and Cool
Pour the batter evenly into the prepared Bundt pan and smooth the surface. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 to 15 minutes before turning it out onto a wire rack to cool completely. This rest helps the cake set and makes slicing easier.
How to Serve Blueberry Breakfast Bundt Cake Recipe
Garnishes
Make your cake sing by dusting it with a light sprinkle of powdered sugar or drizzling a simple lemon glaze on top. The sweet-tart lemon glaze contrasts beautifully with the blueberries and adds an elegant touch that’s perfect for any table.
Side Dishes
Pair this cake alongside a dollop of whipped cream, some fresh berries, or a steaming cup of coffee or tea. These accompaniments elevate the breakfast experience and balance the cake’s sweet and tangy notes.
Creative Ways to Present
Turn your cake into a centerpiece by arranging fresh blueberries and edible flowers around the serving plate. You could also serve it in warm slices with a pat of melting butter or alongside a cheese platter to create a surprising brunch twist everyone will remember.
Make Ahead and Storage
Storing Leftovers
This Blueberry Breakfast Bundt Cake Recipe stays fresh at room temperature when wrapped tightly in plastic wrap or kept in an airtight container for up to 2 days. For longer enjoyment, refrigeration is your friend, extending freshness to about 5 days.
Freezing
If you want to savor this cake later, freeze whole or sliced pieces wrapped snugly in plastic and foil for up to 3 months. Thaw overnight in the fridge, and you’ll have breakfast ready whenever craving strikes.
Reheating
Warm slices gently in the microwave for 15 to 20 seconds or toast them lightly for a delightful morning treat that tastes freshly baked straight from the oven.
FAQs
Can I use frozen blueberries in this Blueberry Breakfast Bundt Cake Recipe?
Absolutely! Just toss the frozen blueberries with the tablespoon of flour and fold them directly into the batter without thawing. This prevents excess moisture and ensures perfect blueberry bursts throughout the cake.
Is Greek yogurt essential, or can I substitute sour cream?
You can use either Greek yogurt or sour cream—the choice depends on your preference. Both add moisture and tanginess that make the cake delightfully tender and flavorful.
Can I make this cake vegan or dairy-free?
This recipe relies on butter, eggs, and yogurt for its texture and flavor, so substitutions would require adjustments and testing. However, with plant-based butter, egg replacers, and dairy-free yogurt, you might experiment and create a vegan-friendly version.
How do I know when the cake is done baking?
The best way is to insert a toothpick into the center; if it comes out clean or with just a few crumbs clinging to it, your cake is perfectly baked. Avoid overbaking as it can dry out the cake.
Can I add a glaze or frosting? What would you recommend?
A simple lemon glaze or a light dusting of powdered sugar works beautifully with this cake. If you want something richer, a cream cheese glaze complements the blueberries and adds a luscious finish without being too heavy.
Final Thoughts
There is nothing quite like the comforting aroma and delightful taste of this Blueberry Breakfast Bundt Cake Recipe to brighten your mornings. Whether you’re treating yourself or sharing with loved ones, it is a wonderfully simple yet special way to enjoy berries and cake together. Go ahead and give this recipe a whirl—you might just discover your new favorite breakfast tradition!
Print
Blueberry Breakfast Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Breakfast Bundt Cake is a delightful and moist cake perfect for a morning treat or a sweet dessert. Made with fresh blueberries, Greek yogurt for moisture, and a tender crumb, it’s an easy-to-make recipe that combines the flavors of classic blueberry coffee cake in a beautiful bundt shape. The cake is lightly sweetened and can be enhanced with powdered sugar or a lemon glaze to brighten the flavor.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon all-purpose flour (for coating blueberries)
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
Fruit
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Generously grease a 10-cup Bundt pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the 2 cups of all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy, which will help create a tender cake texture.
- Add Eggs: Incorporate the eggs one at a time into the butter mixture, beating well after each addition for thorough blending and improved texture.
- Add Yogurt and Vanilla: Mix in the Greek yogurt and vanilla extract until the batter is smooth and creamy.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which could toughen the cake.
- Prepare Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake during baking. Gently fold the coated blueberries into the batter.
- Fill Bundt Pan: Pour the batter evenly into the prepared Bundt pan, smoothing the top for an even bake.
- Bake: Place the pan in the oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Remove: Allow the cake to cool in the pan for 10–15 minutes, then carefully turn it out onto a wire rack to cool completely before serving.
Notes
- For extra flavor, dust the cooled cake with powdered sugar or drizzle with a simple lemon glaze made from lemon juice and powdered sugar.
- The cake can be stored at room temperature for up to 2 days or refrigerated for up to 5 days to maintain freshness.
- This cake is excellent served warm or toasted with butter for added indulgence.
