Description
Blueberry Breakfast Bundt Cake is a delightful treat perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ cup unsalted butter, softened
- 1 cup sour cream
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 cups fresh blueberries (or frozen, if necessary)
- 1 tablespoon lemon juice (optional, for added brightness)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- Incorporate the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
- Gradually add the sour cream, mixing until smooth and well combined.
- Slowly add the dry ingredient mixture to the wet ingredients, stirring until just combined.
- Gently fold in the fresh blueberries and lemon juice, if using.
- Pour the batter into the prepared bundt pan, smoothing the top.
- Place the bundt pan in the preheated oven and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Remove the bundt cake from the oven and allow it to cool in the pan for about 15-20 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- Once cooled, dust the top of the cake with powdered sugar, if desired.
Notes
- This cake can be made with fresh or frozen blueberries.
- Store leftovers in an airtight container at room temperature.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg