Berry Bliss in Every Bite (Moist Blueberry Breakfast Bundt Cake)

Are you ready for a morning treat that’s bursting with flavor and oh-so-fun to make? This Moist Blueberry Breakfast Bundt Cake is your new breakfast hero! Think fluffy cake, jewel-like blueberries, and a delightful glaze that dances across your taste buds like a sweet serenade. Perfect for brunch gatherings or a cozy family breakfast, this cake will have everyone asking for seconds—and maybe even thirds!

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Why You’ll Love This Recipe

Let’s dive right into the reasons why this Moist Blueberry Breakfast Bundt Cake will become a staple in your kitchen:
– Big, Bold Flavors: The sweetness of ripe blueberries combined with fluffy cake makes every bite an explosion of flavor!
– Crowd-Pleaser: Perfect for brunch parties, this cake is sure to impress your guests and leave them raving!
– Flexible & Fast: Whip it up in under an hour—perfect for those busy mornings when you need something delicious and satisfying!
– Make-Ahead Magic: Bake it the night before, and wake up to the delightful aroma of blueberry bliss!

Ingredients You’ll Need

Get ready to gather some delightful ingredients that come together to create this fluffy masterpiece! The key players here are the blueberries, of course, and the sour cream, which adds a luscious moisture that makes this cake absolutely irresistible.

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Here’s what you’ll need:
– Cooking spray
– 2 cups blueberries (frozen, thawed, or fresh)
– 1 tablespoon unbleached all-purpose flour (to coat the blueberries)
– 2 3/4 cups unbleached all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon salt
– 3/4 cup unsalted butter (room temperature)
– 2 cups granulated sugar
– 4 eggs (room temperature)
– 2 teaspoons vanilla extract
– 1/4 cup vegetable oil
– 1 cup sour cream (full-fat, room temperature)
– 1 cup powdered sugar
– 3-5 teaspoons whole milk (to achieve desired glaze consistency)

*Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.*

Variations

The beauty of the Moist Blueberry Breakfast Bundt Cake is its versatility! Here are a few creative and practical ways to customize it:
– Go Gluten-Free: Swap out all-purpose flour for your favorite gluten-free blend to cater to dietary preferences.
– Add Extra Protein: Toss in a half cup of Greek yogurt for a protein boost without compromising on flavor!
– Make it Spicier: Add a pinch of cinnamon or nutmeg for a warm, cozy twist that adds depth to your cake.
– Swap the Dressing: Instead of a simple glaze, try drizzling a lemon glaze for a zesty kick!
– Colorful Additions: Mix in some raspberries or chopped strawberries for a berry medley that looks as good as it tastes!

How to Make Blueberry Breakfast Bundt Cake

Ready to dive into the magic of making your own Moist Blueberry Breakfast Bundt Cake? Let’s get baking!

Step 1: Preheat Your Oven

Set your oven to 350°F (175°C) and let it warm up while you prepare the batter.

Step 2: Prepare the Blueberries

In a small bowl, toss the blueberries with 1 tablespoon of flour until they are evenly coated. This nifty trick helps keep them suspended in the cake rather than sinking to the bottom!

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the dry ingredients: 2 3/4 cups all-purpose flour, baking powder, baking soda, and salt. Set this aside as you prepare the wet ingredients.

Step 4: Cream Butter and Sugar

In another large bowl, beat together the softened butter and granulated sugar for about 4-5 minutes until it’s light and fluffy—this step is crucial for that airy texture!

Step 5: Add Eggs and Vanilla

Mix in the eggs one at a time, ensuring each one is fully incorporated before moving to the next. Then stir in the vanilla extract for a hint of aromatic delight.

Step 6: Combine with Oil

Pour in the vegetable oil and blend until well combined.

Step 7: Alternate Mixing

Gradually add the dry ingredients into the wet mixture, alternating with the sour cream. This method keeps the batter smooth and helps prevent over-mixing.

Step 8: Fold in Blueberries

Gently fold in the floured blueberries with a spatula, being careful not to break them apart.

Step 9: Prepare the Bundt Pan

Generously spray a 10-inch bundt pan with nonstick cooking spray. Pour the batter into the pan, spreading it evenly.

Step 10: Bake the Cake

Bake in the preheated oven for 50-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too much, loosely cover it with foil for the last 5-10 minutes.

Step 11: Cool the Cake

Once baked, remove it from the oven and let it cool in the pan for about 10-15 minutes before flipping it onto a cooling rack. Allow the cake to cool completely before glazing.

Step 12: Make the Glaze

In a small bowl, mix together the powdered sugar and whole milk. Adjust the milk amount to reach your desired consistency—thinner for drizzling, thicker for a luxurious finish!

Step 13: Drizzle the Glaze

Once the cake is cooled, drizzle the glaze over the top, letting it cascade down for that stunning presentation!

Pro Tips for Making Blueberry Breakfast Bundt Cake

– Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature to promote even mixing and a lighter texture.
– Don’t Overmix: When combining the wet and dry ingredients, mix just until combined for a tender crumb.
– Blueberry Coating: Coating the blueberries in flour is key to keeping them suspended throughout the cake, making for a berry-filled delight in every slice!

How to Serve Blueberry Breakfast Bundt Cake

Garnishes

Dress up your cake with fresh blueberries, a sprinkle of powdered sugar, or even a dollop of whipped cream for that extra indulgence!

Side Dishes

Serve with a side of crispy bacon or fresh fruit salad for a balanced breakfast spread that’s sure to impress!

Creative Ways to Present

Get creative by serving this cake in individual cups for a fun twist at gatherings, or slice it up and plate it on a colorful platter for a stunning presentation!

Make Ahead and Storage

Storing Leftovers

Store any leftover Moist Blueberry Breakfast Bundt Cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to a week!

Freezing

You can freeze this cake for up to 3 months! Just wrap it tightly in plastic wrap, followed by aluminum foil for double protection against freezer burn.

Reheating

Serve the cake cold for a delightful breakfast or reheat individual slices in the microwave for about 15-20 seconds for a warm treat!

FAQs

Can I use frozen blueberries?
Absolutely! Just make sure they’re thawed and coated in flour before adding them to the batter.

How do I make this gluten-free?
Substituting gluten-free flour will work wonders! Just ensure the blend you choose has a good balance of binding agents.

Can I prepare this in advance?
Yes! This cake is perfect for making ahead of time. You can bake it the night before and glaze it in the morning.

Is this recipe suitable for a large crowd?
Definitely! This bundt cake serves up to 8 generous slices and can easily be doubled for bigger gatherings.

Final Thoughts

There you have it! This Moist Blueberry Breakfast Bundt Cake is not just a recipe; it’s an experience that invites you to savor the sweetness of mornings spent with loved ones. So grab your mixing bowl, channel your inner baker, and let the delightful aroma of blueberries fill your kitchen. You’re just a few steps away from a show-stopping breakfast that will have everyone coming back for more! Happy baking! 🍰💙