Description
A moist and buttery Blueberry Breakfast Bundt Cake filled with juicy blueberries and topped with a sweet vanilla glaze. Perfect for breakfast, brunch, or a lovely dessert for gatherings and holidays.
Ingredients
Scale
- 2 cups blueberries (fresh or thawed from frozen)
- 1 tablespoon unbleached all-purpose flour (for coating blueberries)
- 2¾ cups unbleached all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
- ¼ cup vegetable oil
- 1 cup sour cream (full fat, room temperature)
- Cooking spray for pan
- 1 cup powdered sugar (for glaze)
- 3–5 teaspoons whole milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C).
- Toss the blueberries with 1 tablespoon of flour and set aside.
- In a bowl, whisk together 2¾ cups flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the butter and sugar until light and fluffy (4–5 minutes).
- Add eggs one at a time, mixing well after each, then stir in the vanilla extract.
- Mix in the vegetable oil.
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream, mixing just until combined.
- Gently fold in the floured blueberries.
- Spray a 10-inch bundt pan with cooking spray and pour in the batter evenly.
- Bake for 50–65 minutes or until a toothpick inserted comes out clean. Cover with foil if browning too quickly.
- Let the cake cool in the pan for 10–15 minutes before inverting onto a cooling rack.
- Whisk powdered sugar with 3–5 teaspoons of milk to make a glaze, then drizzle over the cooled cake.
Notes
- Coating blueberries in flour helps prevent them from sinking.
- Use full-fat sour cream for the richest texture.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Optional: Add lemon zest for a citrusy twist.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 29g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: blueberry bundt cake, breakfast cake, brunch dessert, blueberry recipes, moist cake, vanilla glaze cake