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Blueberry Breakfast Bundt Cake

Blueberry Breakfast Bundt Cake
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Indulge in the delightful flavors of Blueberry Breakfast Bundt Cake, a moist and fluffy dessert that’s perfect for any occasion. Whether you’re serving it at brunch, enjoying it as a sweet breakfast treat, or bringing it to a family gathering, this cake is sure to impress with its vibrant blueberries and rich buttery taste. Easy to make and visually stunning, this bundt cake offers versatility by allowing you to use either fresh or frozen blueberries. Its impressive presentation and delicious flavor make it an ideal centerpiece for any table.

Ingredients

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  • 2 cups blueberries (fresh or thawed frozen)
  • 2 ¾ cups unbleached all-purpose flour
  • ¾ cup unsalted butter (room temperature)
  • 2 cups granulated sugar
  • 4 large eggs (room temperature)
  • 1 cup full-fat sour cream (room temperature)
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt

Instructions

  1. Preheat your oven to 350°F.
  2. Toss blueberries with flour in a small bowl and set aside.
  3. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In another bowl, beat butter and sugar until light and fluffy.
  5. Add eggs one at a time, followed by vanilla extract.
  6. Mix in vegetable oil until combined.
  7. Gradually add dry ingredients alternating with sour cream until smooth.
  8. Gently fold in the blueberries.
  9. Pour batter into a greased bundt pan and bake for 50-65 minutes or until a toothpick comes out clean.
  10. Let cool for 10-15 minutes before transferring to a cooling rack.

Nutrition

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