Name: Blueberry Breakfast Bundt Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup sour cream or plain Greek yogurt; 1 1/2 cups fresh or frozen blueberries; Zest of 1 lemon (optional); 1 tablespoon flour (for tossing blueberries); 1/2 cup powdered sugar (optional glaze); 1–2 tablespoons milk or lemon juice (optional glaze); 1/4 teaspoon vanilla extract (optional glaze)

I love starting my morning with this soft and tender Blueberry Breakfast Bundt Cake. It is buttery, lightly sweet, and filled with juicy blueberries in every bite. I find that the touch of lemon zest adds a fresh brightness that makes it perfect for breakfast, brunch, or even an afternoon snack with coffee.

Ingredients

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

For the cake:

2 cups all-purpose flour

½ teaspoon baking soda

2 teaspoons baking powder

½ teaspoon salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream or plain Greek yogurt

1½ cups fresh or frozen blueberries (if frozen, I do not thaw them)

Zest of 1 lemon (optional)

1 tablespoon flour (for tossing the blueberries)

Optional glaze:

½ cup powdered sugar

1–2 tablespoons milk or lemon juice

¼ teaspoon vanilla extract

Directions

Preheat and prepare the pan:
I preheat my oven to 350°F (175°C). I grease and flour a Bundt pan thoroughly to prevent sticking.

Mix the dry ingredients:
In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.

Cream the butter and sugar:
In a large bowl, I beat the softened butter and sugar until light and fluffy, about 2–3 minutes. I add the eggs one at a time, then mix in the vanilla extract and lemon zest.

Combine wet and dry ingredients:
I mix in the sour cream or Greek yogurt. Then I gradually add the dry ingredients, mixing just until everything is combined. I avoid overmixing to keep the cake tender.

Add the blueberries:
I toss the blueberries with 1 tablespoon of flour to keep them from sinking. Then I gently fold them into the batter.

Bake:
I spoon the batter evenly into the prepared Bundt pan and smooth the top. Then I bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. I let the cake cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely.

Add the glaze (optional):
Once the cake is fully cooled, I whisk together the powdered sugar, milk or lemon juice, and vanilla extract. I drizzle the glaze over the top before serving.

Servings and Timing

Servings: 10–12 slices

Prep Time: 15 minutes

Bake Time: 45–55 minutes

Total Time: About 1 hour 10 minutes

Variations

I sometimes sprinkle coarse sugar on top before baking for a light crunch. When I want extra texture, I add a simple crumb topping. I also enjoy swapping the blueberries for raspberries, blackberries, or chopped strawberries depending on what I have on hand. For a slightly richer flavor, I occasionally mix a little almond extract with the vanilla.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 2 days. For longer freshness, I keep it in the refrigerator for up to 5 days. When I want a warm slice, I heat it in the microwave for about 10–15 seconds. I also freeze individual slices wrapped tightly for up to 2 months and thaw them at room temperature before serving.

FAQs

Can I use frozen blueberries?

Yes, I use frozen blueberries often. I make sure not to thaw them before folding them into the batter.

What can I use instead of sour cream?

I like using plain Greek yogurt as an equal substitute. It keeps the cake moist and tender.

How do I prevent the blueberries from sinking?

I toss the blueberries with a tablespoon of flour before folding them into the batter, which helps distribute them evenly.

Can I make this cake ahead of time?

Yes, I often bake it the day before serving. I find that the flavor develops even more overnight.

Do I have to use the glaze?

No, the glaze is completely optional. I sometimes leave it plain or simply dust the top with powdered sugar.

Conclusion

I truly enjoy making this Blueberry Breakfast Bundt Cake because it is easy, reliable, and always delicious. The moist crumb, bursts of blueberries, and hint of lemon make it a comforting treat I can serve any time of day. Whether I keep it simple or dress it up with glaze, I find myself coming back to this recipe again and again.

📖 Recipe: