A moist and delicious breakfast blueberry bundt cake that is perfect for serving a large crowd!
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Awhile back my daughter had a sleepover with several of her girlfriends. It can be time consuming to make breakfast for so many people, so I like to make life easier and come up with breakfast dishes that can serve a crowd. Typically I would serve my classic Egg, Sausage & Cheese Breakfast Casserole or one of my other favorite easy breakfasts…but…I wanted to make something more fruity and “girlie” looking. So I baked a Breakfast Blueberry Bundt Cake instead!
p.s. if you love bundt cakes…you have got to try my new recipe for Copycat Hostess Baby Bundt Lemon Cakes! Oh my gosh, they are soooo good!
Many of the recipes I found for Blueberry Bundt Cake were either made with white or lemon cake mix and or lemon/lemon juice…neither of which I had! So given the ingredients I had on hand, I simply adjusted many recipes to make this Breakfast Blueberry Bundt Cake…that everyone loved!
From the recipes I found, I also halved the recipe because I did not have enough sour cream. However, the recipe card below will be for a full batch.
Blueberry Breakfast Bundt Cake
- 2 c blueberries, frozen (thawed) or fresh
- 1 tbs all-purpose flour, to coat blueberries before adding to mix
- 2 3/4 c all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3/4 c butter, unsalted, room temperature
- 2 c granulated sugar
- 4 eggs, room temperature
- 2 tsp vanilla extract
- 1/4 c vegetable oil
- 1 c sour cream, full fat, room temperature
- 1 c powdered sugar
- 3-5 tsp milk, pour in a little bit of milk at a time, constantly stirring. The more milk will make the consistency more runny.
- Preheat oven to 350°F. Add the blueberries and 1 tablespoon of flour to a mixing bowl and toss together until all of the blueberries are coated with the flour. Set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another large mixing bowl, beat the butter and sugar for about 4-5 minutes until light and fluffy
- Mix in the eggs one a time until well combined, then mix in the vanilla.
- Add oil
- Add the dry ingredients, alternating with the sour cream in small amounts.
- Add the blueberries and stir carefully with a spatula
- Spray a 10-inch bundt pan well with nonstick cooking spray. Pour the batter into the prepared bundt pan and evenly spread it around.
- Bake at 350°F for 50-65 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
- Remove from the oven and cool. Turn upside down onto a cooling rack. Once cooled, place on a platter and drizzle with glaze.
- Mix powdered sugar and milk together. Add more or less milk based off of your consistency preferences.