Why You’ll Love Blueberry Breakfast Bundt Cake Recipe

This Blueberry Breakfast Bundt Cake recipe is easy to prepare and delivers a beautiful, impressive bundt cake that’s perfect for sharing. The combination of juicy blueberries and zesty lemon creates a bright, fresh flavor that pairs wonderfully with your morning coffee or tea. Plus, it’s versatile enough to serve as a breakfast or dessert!

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 cup sour cream
2 cups fresh blueberries (can use frozen, thawed and drained)
Optional: powdered sugar for dusting or lemon glaze

directions

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the blueberries, being careful not to break them up too much.
Pour the batter into the prepared bundt pan and spread evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
Once cooled, dust with powdered sugar or drizzle with a lemon glaze if desired.

Servings and timing

This recipe serves about 12 slices. Preparation time is approximately 20 minutes, with baking time around 50-60 minutes. Allow about 30 minutes for cooling before serving.

Variations

Swap fresh blueberries for raspberries or blackberries for a different berry twist.
Add ½ teaspoon cinnamon or nutmeg for a warm spice flavor.
Use Greek yogurt instead of sour cream for a tangier taste and healthier option.
Drizzle with a simple lemon glaze made from powdered sugar and fresh lemon juice for extra brightness.
Mix in ½ cup chopped nuts like pecans or walnuts for added texture.

storage/reheating

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week or freeze for up to 2 months. To reheat, warm slices in the microwave for 15-20 seconds or in a low oven until warmed through.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just be sure to thaw and drain them well to avoid excess moisture in the batter.

Can this cake be made gluten-free?

Yes, substitute a gluten-free all-purpose flour blend for the regular flour, but check that it includes xanthan gum for best results.

How do I prevent the blueberries from sinking to the bottom?

Coat the blueberries lightly in flour before folding them into the batter to help suspend them evenly.

Can I make this cake dairy-free?

Yes, substitute the butter with a dairy-free margarine and use a dairy-free yogurt or sour cream alternative.

How long does this cake keep fresh?

At room temperature, the cake stays fresh for about 3 days. Refrigerated, it can last up to a week.

Can I prepare this cake the night before?

Yes, you can bake it the night before and store it covered at room temperature or in the fridge. Bring to room temperature before serving.

Is this cake suitable for freezing?

Yes, wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the fridge before serving.

Can I make mini bundt cakes instead?

Absolutely, adjust the baking time to about 25-30 minutes for mini bundt pans and check for doneness with a toothpick.

What can I use instead of sour cream?

Greek yogurt or crème fraîche are good substitutes and will keep the texture moist and tender.

Can I add a glaze or frosting?

Yes, a simple lemon glaze or cream cheese frosting pairs well with this cake, enhancing its flavor and moisture.

Conclusion

The Blueberry Breakfast Bundt Cake is a perfect blend of moist cake and fresh fruit, ideal for any morning occasion or casual gathering. Its ease of preparation and flexible variations make it a great staple recipe to keep on hand. Whether you enjoy it plain, dusted with powdered sugar, or glazed with lemon, this cake will quickly become a breakfast favorite.