Blueberry Breakfast Bundt Cake
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A moist and delicious breakfast blueberry bundt cake that is perfect for serving a large crowd!
If you’re looking for a breakfast recipe that can serve a crowd, you’ve stumbled upon the right recipe! This Blueberry Bundt Cake is a delicious breakfast option because it is easy to make, bursting with flavor, and can be served as a centerpiece for any occasion.
It works amazing for a sleepover breakfast with lots of hungry kids, a Christmas morning breakfast or the perfect addition to an Easter or Mother’s Day brunch. This recipe can be made ahead of time and is easily transported if your gathering is not at home.
I highly recommend giving this Blueberry Bundt Cake a try. It will be a crowd-pleaser in no time!
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 Christmas Morning Breakfast Casserole, My Favorite French Toast Recipe, this super easy Store-Bought Canned Biscuit Breakfast Casserole, or Pillsbury Crescent Rolls Breakfast Rolls with Bacon Egg and Cheese…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!
What ingredients do you need to make a bundt cake?
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!
This recipe calls for sour cream. From the recipes I found, I halved the recipe because I did not have enough sour cream to make a full batch recipe. So these pictures below are of a half-recipe bundt cake, that is why the batter does not come up to the edges of the bundt pan. However, the recipe card below will be for a full batch, so please plan accordingly for you own baking needs.
Why Use Sour Cream in Baked Goods?
Have you ever heard of using sour cream in baked goods? Sour cream is a popular ingredient in baked goods and desserts because it adds moisture without thinning the batter the same way that a liquid would. The acidity of sour cream also helps to tenderize gluten strands, resulting in a more tender final product.
For this particular Blueberry Bundt Cake recipe, it’s important to use sour cream because it adds a tangy flavor and moisture to the cake that you won’t get from using just butter or oil. The sour cream also helps to keep the cake tender and fluffy, making it the perfect addition to this blueberry recipe!
How to Properly Prepare the Blueberries for the Bundt Cake
To properly prepare blueberries when baking, you need to rinse them with cold water and then pat dry with a paper towel. Place a small amount of flour (about 1/4 cup) in a large bowl and toss the blueberries to lightly coat them with flour. This will help keep the blueberries from sinking to the bottom of the cake when baking.
More Delicious Blueberry Recipes
- Blueberry Oatmeal Loaf Bread Recipe
- Blueberry Biscuits
- Strawberry Blueberry Muffins with Chocolate Chips
- World’s Best Blueberry Muffins
- Campfire Blueberry Birthday Pies
- Blueberry Butter
- Blueberry Ice Cream
- Blueberry Cheesecake Ice Cream
Update/Full-batch recipe:
I have since made this blueberry bundt cake recipe many times since I originally shared the recipe. Below is an image of what the cake looks like when a full-batch recipe is made. you can see the size is double the cake above.
Frequently Asked Questions
Is this your first time baking a bundt cake? If you’ve never baked a bundt cake before, you may have some questions. Because I know I sure did when I baked my first bundt cake. I decided to put together a list of questions that I have had myself when I first started baking. I learned solely by trial and error and just mustering up the guts to try something new.
What is a bundt cake?
A bundt cake is essentially a round cake, baked upside down with a hole in the center. To make a bundt cake, a certain type of pan is required. You can purchase bundt pans at pretty much any big box store, such as Walmart or online.
What kind of pan do you need to make a bundt cake?
In order to make a bundt cake, you need to use a particular type of pan called a bundt pan. The best kind of bundt pan, in my opinion, is one that is heavy sided aluminum. I like the bundt pans from Nordic Ware the best.
Do you need to spray your pan first?
Yes, I always generously spray my empty bundt with baking spray, like Pam, which has flour in the spray can with the oil. If you do not have any baking or cooking spray, you can grease your pan with Crisco vegetable shortening in the can, or butter using a paper towel to ensure that the entire pan is greased. Once the entire pan is greased, sprinkle in some all-purpose flour and swirl around the pan, getting the flour to coat the entire pan. Dump out the excess flour in the garbage can. Then proceed with filling the bundt pan with the bake batter and bake according to the directions you are following.
How do you remove the cake from a bundt pan?
Removing the cake from a bundt pan can be tricky! And sometimes treacherous. While I would like to say that all you do is let the cake cool completely and then flip it over and all is good in the baking world…just isn’t the story. Sometimes, for no good reason, the cake sticks to the pan and will break while sliding out of the pan. This can obviously be very devastating.
The best tricks and tips I have is to start the process of removing the cake right before it’s fully cooled. Sometimes the extra heat in the cake will help the cake stick together rather than break. I like to use a plastic baby/toddler spoon to stick down the sides of the bundt pan (the curve of the spoon fits the curve of the bundt pan) and help remove the cake from the pan. Once the cake is ready to be removed from the pan, place a large platter, upside down on the cake. Holding both the platte and the pan, carefully and slowly flip the pan over onto the platter. Your cake should slide out of the pan onto the platter!
What if your cake breaks while taking it out of the bundt pan?
If your cake breaks while taking it out of the pan, there are a couple of things you can do. 1. Carefully remove the other pieces of cake that are still in the pan. 2. Use frosting to “glue” the pieces back together
How can you tell if the middle of the cake is cooked?
The easiest way to tell the middle of a bundt cake is cooked all of the way through is to carefully remove it from the oven with oven mitts and stick a butter knife in the middle. If the knife comes out clean, without sticky or gooey batter, then it is cooked all of the way through.
To be honest, I actually prefer to bake in the mini bundt pans because it’s so much easier to get the center of the cake fully cooked. When baking in the large or regular sized bundt pans, there is so much volume in the middle and it can be difficult to get the cake to cook all of the way through. Baking a lower temperature for a longer time will help ensure the middle of the cake is cooked thoroughly.
Blueberry Breakfast Bundt Cake Recipe
Enjoy this recipe – and please share it on social media with your friends and family!
Blueberry Breakfast Bundt Cake
Equipment
Ingredients
- baking spray
- 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
Instructions
- 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.
Glaze
- Mix powdered sugar and milk together. Add more or less milk based off of your consistency preferences.
what do you do with the oil? I am guessing you stir in the blueberries?
When do you add the blueberries?
Hi Shelly – right after you have incorporated all of the dry ingredients with the sour cream mixture. Add carefully and stir with a spatula
Can lemon juice or zest be added
This was great but I had to tweak it to be less sweet and a little healthier. I cut the sugar in half, reduced butter to 1/2 c, replaced oil with applesauce and sour cream with vanilla Greek yogurt. It tasted great and was a big hit!
Hi Autumn, What great adaptations you made! I have got to give this a try! Thank you so much for sharing!
Can this be made in advance?
Making this for Easter. How far in advance can I make the cake? I can always glaze it Sunday.
Hi Lisa! Excited to hear you’ll be making this cake for Easter! I hope you love it! I personally only ever make it 1 day in advance…but, if you make it 2 days in advance, just make sure that you wrap it tightly with plastic wrap. I would hold off on making the glaze until the day of and then pouring it on the cake when made. Best of luck and Happy Easter!
Yummy looking! I wondered since you mentioned halving your recipe due to the sour cream is that why the pix comes out shorter than most Bundt cake recipes? If so, I’m excited to try as it’s just the two of us now and I get tired of freezing desserts so we don’t eat the whole pan!!! This one looks very appealing and comfortable for 2-4?..
Hi Patty! Yes! The recipe was halved so that is why the Bundt Cake came out much shorter than “normal”. I added a few photos of the Bundt Cake made to the full recipe at the end of the blog post. So you can see what it looks like both ways! Hope you love it!
I made this for our church’s ladies breakfast, and everyone LOVED IT!! It was soooo good!
Oh that is so great to hear, Stephanie! Thanks so much for sharing with me!!
Hello, my name is Jan Im from Louisiana. I will be making this for our next church breakfast. Could I use bluberry syrup instead of glaze? Also does this taste like blueberry muffins or cake?
Hi Jan, as far as the blueberry syrup goes…that will be much more “runny/watery” than the glaze, so it will likely soak into the bundt cake much more than the glaze I recommend. Also, the taste is a mix between a muffin and cake 🙂 Hope you enjoy it!