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Blueberry Breakfast Bundt Cake

Blueberry Breakfast Bundt Cake
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Indulge in the delightful experience of Blueberry Breakfast Bundt Cake, a moist and flavorful treat that elevates any morning gathering. The cake is simple to make yet impressive enough to share with family and friends. Fresh or frozen blueberries blend beautifully with a hint of vanilla, creating a sweet balance that will have everyone coming back for seconds. Perfectly paired with coffee or tea, this versatile bundt cake shines at brunches, casual get-togethers, or as an afternoon snack. With its tender crumb and inviting aroma, it’s sure to become a favorite in your breakfast repertoire.

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 full-fat sour cream (room temperature)
  • 2 tsp vanilla extract
  • 1/4 cup vegetable oil

Instructions

  1. Preheat your oven to 350°F.
  2. Toss blueberries with 1 tablespoon of flour until coated; set aside.
  3. In a large bowl, whisk together the remaining flour, baking powder, baking soda, and salt.
  4. In another bowl, cream together the butter and sugar until light and fluffy.
  5. Beat in eggs one at a time, then add vanilla and vegetable oil.
  6. Gradually mix in dry ingredients alternately with sour cream until just combined.
  7. Gently fold in the blueberries without breaking them.
  8. Pour batter into a greased bundt pan and bake for 50–65 minutes or until a toothpick comes out clean.
  9. Cool for 10–15 minutes in the pan before transferring to a rack.

Nutrition

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