Blueberry Breakfast Bundt Cake
A moist blueberry breakfast bundt cake made with sour cream and simple pantry ingredients. This easy, from-scratch cake is perfect for brunch, holidays, or make-ahead mornings and stays soft and tender with every slice.
Equipment
Ingredients
- cooking spray
- 2 c blueberries frozen (thawed) or fresh
- 1 tbs unbleached all-purpose flour to coat blueberries before adding to mix
- 2 3/4 c unbleached 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
Glaze
- 1 c powdered sugar
- 3-5 tsp whole milk pour in a little bit of milk at a time, constantly stirring. The more milk will make the consistency more runny.
Instructions
Bundt Cake
- Preheat your oven to 350°F
- In a small bowl, toss the blueberries with 1 tablespoon of flour until evenly coated. This helps prevent them from sinking to the bottom of the cake. Set aside
- In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside
- In another large mixing bowl, beat the butter and sugar for 4-5 minutes until light and fluffy
- Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the vanilla extract
- Add the oil and mix until combined
- Gradually add the dry ingredients, alternating with the sour cream, mixing in small amounts at a time. This keeps the batter smooth and prevents over mixing
- Gently fold in the blueberries using a spatula to avoid breaking them
- Spray a 10-inch bundt pan generously with nonstick cooking spray. Pour the batter into the pan and spread it evenly
- Bake at 350°F for 50-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too much, loosely cover the cake with foil for the last 5-10 minutes
- Remove from the oven and let the cake cool in the pan for about 10-15 minutes before flipping it onto a cooling rack. Once completely cooled, transfer it to a serving platter.
Simple Glaze
- In a small bowl, mix together powdered sugar and milk
- Adjust the milk amount to reach your desired consistency—add more for a thinner glaze or less for a thicker one
- Drizzle the glaze over the cooled bundt cake
Notes
💡 Pro Tip: To check if your bundt cake is fully baked, insert a butter knife into the center. If it comes out clean with no sticky batter, it's done!
💡 Pro Tip: cover the cake with a piece of aluminum foil for the last 20 minutes to avoid the top from getting too dry
Nutrition
Calories: 737kcalCarbohydrates: 105gProtein: 9gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 145mgSodium: 592mgPotassium: 153mgFiber: 2gSugar: 70gVitamin A: 853IUVitamin C: 4mgCalcium: 88mgIron: 3mg
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