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Blueberry Breakfast Bundt Cake

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Indulge in a moist and flavorful Blueberry Breakfast Bundt Cake, perfect for gatherings or a leisurely family breakfast. Bursting with fresh blueberries and topped with a simple glaze, this delightful cake is sure to impress your guests while being easy to prepare. With just a handful of ingredients and straightforward instructions, you’ll have a stunning centerpiece that’s as delicious as it is beautiful.

Ingredients

Scale
  • 2 cups blueberries (fresh or frozen, thawed)
  • 2 3/4 cups unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup unsalted butter (room temperature)
  • 2 cups granulated sugar
  • 4 large eggs (room temperature)
  • 2 tsp vanilla extract
  • 1/4 cup vegetable oil
  • 1 cup full-fat sour cream
  • 1 cup powdered sugar
  • Whole milk (for glaze)

Instructions

  1. Preheat oven to 350°F.
  2. Toss blueberries with 1 tablespoon of flour; set aside.
  3. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Cream butter and sugar in another bowl until light and fluffy (4-5 minutes).
  5. Add eggs one at a time, mixing well after each addition; stir in vanilla.
  6. Mix in vegetable oil until combined.
  7. Gradually add dry ingredients alternately with sour cream until smooth.
  8. Gently fold in blueberries.
  9. Spray a bundt pan with cooking spray; pour batter evenly into the pan.
  10. Bake for 50-65 minutes or until a toothpick comes out clean; cover with foil if browning too quickly.
  11. Cool in the pan for 10-15 minutes before transferring to a cooling rack.
  12. For the glaze, mix powdered sugar with whole milk to desired consistency; drizzle over cooled cake.

Nutrition

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

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