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Blueberry Breakfast Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 66 reviews
  • Author: Deborah
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Add Eggs: Incorporate the eggs one at a time into the butter mixture, beating well after each addition for thorough blending and improved texture.
  5. Add Yogurt and Vanilla: Mix in the Greek yogurt and vanilla extract until the batter is smooth and creamy.
  6. 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.
  7. 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.
  8. Fill Bundt Pan: Pour the batter evenly into the prepared Bundt pan, smoothing the top for an even bake.
  9. 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.
  10. 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.

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