Blueberry Breakfast Bundt Cake: The Perfect Morning Treat

Blueberry Breakfast Bundt Cake: the very words conjure images of leisurely weekend mornings, the aroma of warm berries filling the air, and a slice of moist, tender cake melting in your mouth. Have you ever wished you could bottle up that feeling of pure, unadulterated joy that comes with a perfect breakfast treat? Well, look no further! This recipe is your ticket to creating that experience in your own kitchen.

Bundt cakes, with their distinctive ring shape, have a surprisingly rich history. Originating in Europe, these cakes were often associated with celebrations and gatherings, symbolizing unity and togetherness. While the exact origins of adding blueberries to baked goods are harder to pinpoint, their natural sweetness and vibrant color have made them a beloved addition to countless desserts for generations.

What makes this Blueberry Breakfast Bundt Cake so irresistible? It’s the perfect balance of flavors and textures. The slight tang of the blueberries complements the sweetness of the cake, while the moist crumb ensures every bite is a delight. Plus, it’s incredibly convenient! You can bake it ahead of time and enjoy it throughout the week, making those busy mornings a little bit brighter. So, get ready to impress your family and friends (or just treat yourself!) with this delightful and easy-to-make breakfast masterpiece.

Ingredients:

• For the Cake:
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 1/2 cup packed light brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1/2 cup milk
• 2 cups fresh blueberries, rinsed and dried thoroughly
• 2 tablespoons all-purpose flour, for tossing with blueberries
• For the Streusel Topping:
• 1/2 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, cold and cut into small pieces
• 1/4 cup chopped pecans or walnuts (optional)
• For the Glaze:
• 2 cups powdered sugar
• 3-4 tablespoons milk
• 1/2 teaspoon vanilla extract

Preparing the Streusel Topping:

Okay, let’s start with the streusel! This is super easy and adds a delightful crunch to our Blueberry Breakfast Bundt Cake. I love the texture it provides, and it’s a great way to use up any nuts you might have lying around.

1. In a medium bowl, whisk together the 1/2 cup all-purpose flour, 1/4 cup packed light brown sugar, 1/4 cup granulated sugar, and 1/4 teaspoon ground cinnamon. Make sure everything is well combined.
2. Add the 1/4 cup (1/2 stick) of cold butter, cut into small pieces, to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You want to see small bits of butter still visible – that’s what creates the lovely texture.
3. If you’re using nuts, stir in the 1/4 cup of chopped pecans or walnuts. I personally love pecans in this recipe, but walnuts work just as well.
4. Set the streusel topping aside while you prepare the cake batter.

Making the Blueberry Cake Batter:

Now for the main event – the cake batter! This is where the magic happens. We’re aiming for a moist, tender cake bursting with juicy blueberries. Don’t be intimidated by the number of ingredients; it’s all about following the steps carefully.

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan. Make sure you get into all the nooks and crannies of the pan to prevent the cake from sticking. Alternatively, you can use a baking spray that contains flour.
2. In a medium bowl, whisk together the 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt. This ensures that the leavening agents are evenly distributed throughout the flour.
3. In a large bowl, cream together the 1 cup (2 sticks) of softened butter, 1 3/4 cups granulated sugar, and 1/2 cup packed light brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and airy.
4. Beat in the 3 large eggs one at a time, then stir in the 1 teaspoon of vanilla extract. Make sure each egg is fully incorporated before adding the next.
5. In a small bowl, combine the 1 cup of sour cream and 1/2 cup of milk.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake. I usually add the dry ingredients in three additions and the sour cream mixture in two.
7. In a small bowl, toss the 2 cups of fresh blueberries with the 2 tablespoons of all-purpose flour. This helps prevent the blueberries from sinking to the bottom of the cake during baking.
8. Gently fold the floured blueberries into the cake batter. Be careful not to crush the blueberries.

Assembling and Baking the Bundt Cake:

Alright, we’re in the home stretch! Now it’s time to assemble our beautiful Bundt cake and get it into the oven. The aroma that will fill your kitchen while it bakes is simply divine!

1. Pour half of the cake batter into the prepared Bundt pan.
2. Sprinkle half of the streusel topping evenly over the batter.
3. Pour the remaining cake batter over the streusel topping.
4. Sprinkle the remaining streusel topping over the top of the cake.
5. Bake in the preheated oven for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so keep an eye on it.
6. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This helps prevent the cake from breaking when you remove it from the pan.

Making the Glaze:

While the cake is cooling, let’s whip up a simple glaze to drizzle over the top. This adds a touch of sweetness and makes the cake even more visually appealing. You can adjust the consistency of the glaze to your liking by adding more or less milk.

1. In a medium bowl, whisk together the 2 cups of powdered sugar, 3-4 tablespoons of milk, and 1/2 teaspoon of vanilla extract until smooth. Add more milk, one tablespoon at a time, until you reach your desired consistency. I prefer a glaze that’s thick enough to cling to the cake but thin enough to drizzle easily.

Glazing and Serving:

The final touch! Once the cake is completely cool, drizzle the glaze evenly over the top. Let the glaze set for a few minutes before slicing and serving. This Blueberry Breakfast Bundt Cake is perfect for brunch, dessert, or any time you’re craving a sweet treat. Enjoy!

1. Once the cake is completely cooled, drizzle the glaze over the top. You can use a spoon or a piping bag for this step. I like to let the glaze drip down the sides of the cake for a rustic look.
2. Let the glaze set for about 15-20 minutes before slicing and serving. This allows the glaze to harden slightly, making it easier to cut the cake.
3. Slice and serve! This Blueberry Breakfast Bundt Cake is best enjoyed fresh, but it can also be stored in an airtight container at room temperature for up to 3 days.

Tips for Success:

• Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature. This helps them emulsify properly, resulting in a smoother batter and a more tender cake.
• Don’t Overmix: Overmixing the batter can develop the gluten in the flour, leading to a tough cake. Mix until just combined.
• Grease and Flour Thoroughly: A well-greased and floured Bundt pan is essential for preventing the cake from sticking.
• Cool Completely: Let the cake cool completely before glazing to prevent the glaze from melting.
• Fresh Blueberries: While you can use frozen blueberries, fresh blueberries will give you the best flavor and texture. If using frozen, do not thaw them before tossing with flour.

Variations:

• Lemon Zest: Add 1-2 teaspoons of lemon zest to the batter for a bright, citrusy flavor.
• Almond Extract: Substitute almond extract for vanilla extract for a nutty flavor.
• Different Berries: Use a mix of berries, such as raspberries, blackberries, and strawberries, instead of just blueberries.
• Chocolate Chips: Add 1/2 cup of chocolate chips to the batter for a chocolatey twist.
• Orange Glaze: Substitute orange juice for milk in the glaze for an orange-flavored glaze.

Conclusion:

This Blueberry Breakfast Bundt Cake isn’t just another cake recipe; it’s a guaranteed crowd-pleaser that will elevate your breakfast or brunch game to a whole new level. The moist, tender crumb, bursting with juicy blueberries and infused with a hint of lemon zest, creates a symphony of flavors that will have everyone reaching for a second slice. It’s the perfect balance of sweet and tart, making it an irresistible treat for any occasion.

But what truly sets this cake apart is its simplicity. It’s surprisingly easy to make, even for novice bakers. The straightforward instructions and readily available ingredients mean you can whip up this stunning cake with minimal effort. Forget spending hours in the kitchen; this recipe allows you to create a show-stopping dessert without the fuss.

And the best part? It’s incredibly versatile! While I personally adore it served warm with a dusting of powdered sugar, the possibilities are endless. For a truly decadent experience, try topping it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. A light drizzle of lemon glaze adds an extra layer of tangy sweetness that complements the blueberries perfectly.

Looking for variations? Consider adding a handful of chopped walnuts or pecans to the batter for a delightful crunch. You could also experiment with different berries, such as raspberries or blackberries, to create your own unique flavor combination. For a more festive touch, try adding a sprinkle of edible glitter to the glaze. And if you’re feeling adventurous, why not try making mini bundt cakes for individual servings? They’re perfect for parties or potlucks!

This Blueberry Breakfast Bundt Cake is also fantastic served alongside a cup of hot coffee or tea. It’s the ideal way to start your day or to enjoy a relaxing afternoon treat. It’s also a wonderful addition to any brunch spread, adding a touch of elegance and sophistication to your table.

I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a recipe that’s been passed down through my family for generations, and it’s always a hit whenever I make it. I’m so excited to share it with you and to hear about your own baking adventures.

So, what are you waiting for? Grab your mixing bowls, preheat your oven, and get ready to bake the most delicious Blueberry Breakfast Bundt Cake you’ve ever tasted! I promise you won’t be disappointed.

Once you’ve tried it, I’d absolutely love to hear about your experience. Did you make any variations? What did your family and friends think? Share your photos and comments in the section below. I can’t wait to see your creations and to hear your feedback. Happy baking! Let me know if you have any questions, I’m always happy to help. I am sure this will become a family favorite!

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