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!
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.
- 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.