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Blueberry Breakfast Bundt Cake

Blueberry Breakfast Bundt Cake
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Indulge in the delightful experience of our Blueberry Breakfast Bundt Cake, a perfect blend of moist cake and juicy blueberries. This scrumptious cake is not only easy to make but also presents beautifully, making it an ideal choice for breakfast, brunch, or any gathering. Whether you’re celebrating a special occasion or just enjoying a cozy morning at home, this cake will impress your guests and satisfy your cravings. With simple ingredients and straightforward steps, you’ll have a stunning dessert that everyone will love.

Ingredients

Scale
  • 2 cups blueberries (fresh or thawed frozen)
  • 2 3/4 cups unbleached all-purpose flour
  • 3/4 cup unsalted butter (room temperature)
  • 2 cups granulated sugar
  • 4 large eggs (room temperature)
  • 1 cup sour cream (full fat, room temperature)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350°F.
  2. Toss blueberries with 1 tablespoon of flour until coated; set aside.
  3. In a bowl, whisk together dry ingredients: flour, baking powder, baking soda, and salt.
  4. In another bowl, cream butter and sugar until light and fluffy.
  5. Add eggs one at a time, mixing well after each addition; stir in vanilla.
  6. Mix in oil and alternate adding dry ingredients with sour cream until combined.
  7. Gently fold in the blueberries with a spatula.
  8. Spray bundt pan with cooking spray and pour batter in evenly.
  9. Bake for 50–65 minutes or until a toothpick comes out clean.
  10. Cool in the pan for about 10 minutes before transferring to a cooling rack.

Nutrition

Find it online: https://cookingbelle.com/blueberry-breakfast-bundt-cake/

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