Blueberry Breakfast Bundt Cake a moist, tender bundt cake bursting with fresh blueberries and a hint of lemon zest—perfect for a delightful breakfast or brunch treat.
Why You’ll Love This Recipe
I love this blueberry breakfast bundt cake because it strikes the perfect balance between sweet and tangy with the fresh blueberries and bright lemon zest. The sour cream keeps it incredibly moist and tender, making it a wonderful treat that feels homemade and comforting. Plus, it’s easy to prepare and great for feeding a crowd at brunch or for a special weekend breakfast. The powdered sugar dusting adds a simple but elegant touch without being too much.
Ingredients
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar, packed
1 teaspoon vanilla extract
1 tablespoon lemon zest
3 large eggs
1 cup sour cream
1 ½ cups fresh blueberries
Powdered sugar, for dusting (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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 bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
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 fresh blueberries, being careful not to crush them.
Pour the batter into the prepared bundt pan and smooth the top.
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 inverting onto a wire rack to cool completely.
Dust with powdered sugar before serving if desired.
Servings and timing
This recipe makes about 10 servings. Prep time is 15 minutes, baking takes about 55 minutes, and total time is roughly 1 hour and 10 minutes.
Variations
I like to experiment with this recipe by swapping out the blueberries for other fresh berries like raspberries or blackberries. You can also add a handful of chopped nuts, like walnuts or pecans, for some crunch. For a dairy-free twist, I substitute the sour cream with coconut yogurt. Adding a drizzle of lemon glaze over the cooled cake adds an extra burst of citrus flavor that pairs beautifully with the berries.
Storage/Reheating
I usually store leftover bundt cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. It also keeps well in the fridge for up to 5 days. To reheat, I warm individual slices gently in the microwave for about 15 seconds or until just warmed through. This cake also freezes well — I wrap it tightly in plastic and foil and freeze for up to 2 months. Thaw overnight in the fridge before serving.
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FAQs
Can I use frozen blueberries instead of fresh?
I recommend fresh blueberries to avoid extra moisture, but if using frozen, toss them lightly in flour before folding in to prevent sinking and reduce bleeding into the batter.
What if I don’t have a bundt pan?
You can bake this in a standard 9×13-inch pan or two 9-inch round pans. Adjust baking time accordingly; it may be shorter, around 35-45 minutes.
Can I make this cake gluten-free?
Yes, swapping the all-purpose flour for a gluten-free flour blend works well. Just make sure your blend contains xanthan gum or another binder for the best texture.
How do I keep the blueberries from sinking to the bottom?
Coating the berries in a little flour before folding them in helps suspend them evenly throughout the batter.
Can I prepare the batter ahead of time?
You can prepare the batter and refrigerate it for up to 24 hours before baking. Just give it a gentle stir before pouring it into the pan.
Conclusion
I find this blueberry breakfast bundt cake to be a wonderfully easy and delicious way to brighten up any morning. Its moist crumb, fresh fruit, and lemony notes make it feel special without a lot of fuss. Whether for a weekend brunch or a cozy breakfast treat, this cake always hits the spot and impresses family and friends alike. I’m confident you’ll love making it as much as I do.
📖 Recipe:
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Blueberry Breakfast Bundt Cake
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A moist, tender bundt cake bursting with fresh blueberries and a hint of lemon zest—perfect for a delightful breakfast or brunch treat.
Ingredients
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar, packed
3 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 cup sour cream
1 ½ cups fresh blueberries
Powdered sugar, for dusting (optional)
Instructions
- 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 bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
- 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 fresh blueberries, being careful not to crush them.
- Pour the batter into the prepared bundt pan and smooth the top.
- 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 inverting onto a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
Notes
Coat blueberries with flour before folding in to prevent sinking.
Can substitute blueberries with other fresh berries like raspberries or blackberries.
For a dairy-free version, substitute sour cream with coconut yogurt.
Add chopped nuts like walnuts or pecans for crunch.
Drizzle with lemon glaze for extra citrus flavor.
Store wrapped at room temperature up to 2 days, refrigerated up to 5 days, or frozen up to 2 months.
Reheat slices in microwave for about 15 seconds before serving.
Batter can be prepared and refrigerated up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
