Description
A soft and tender Blueberry Breakfast Bundt Cake that is buttery, lightly sweet, and bursting with juicy blueberries and a hint of fresh lemon zest. Perfect for breakfast, brunch, or an afternoon coffee treat.
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)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
- Mix in sour cream or Greek yogurt until combined.
- Gradually add dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
- Toss blueberries with 1 tablespoon flour and gently fold them into the batter.
- Spoon batter evenly into prepared Bundt pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
- If desired, whisk together powdered sugar, milk or lemon juice, and vanilla extract, then drizzle over cooled cake before serving.
Notes
Do not thaw frozen blueberries before adding to the batter.
Tossing blueberries in flour helps prevent them from sinking.
Store at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze individual slices tightly wrapped for up to 2 months.
Optional variations include adding almond extract or a crumb topping for extra texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 12 slices)
- Calories: 290 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
