There is nothing quite like waking up to the irresistible aroma of a freshly baked blueberry breakfast bundt cake. This Blueberry Breakfast Bundt Cake Recipe is a perfect blend of tender crumb, tangy Greek yogurt, and bursts of juicy blueberries, making it a standout dish for breakfast or brunch. Its moist texture and subtle sweetness create a comforting yet festive feel that will have you reaching for seconds without hesitation. Plus, it’s incredibly easy to make, so whether you’re a seasoned baker or just starting out, this recipe promises a delightful treat that feels special every time.
Ingredients You’ll Need
To create this wonderful Blueberry Breakfast Bundt Cake Recipe, you only need a handful of simple, everyday ingredients. Each one plays a crucial role, whether it’s creating the cake’s tender texture, adding moisture, or giving that fresh burst of blueberry flavor that makes the cake unforgettable.
- 2 cups all-purpose flour: Provides the perfect structure for a soft but sturdy cake.
- 1 teaspoon baking powder: Helps the cake rise beautifully.
- 1/2 teaspoon baking soda: Works alongside baking powder for perfect leavening.
- 1/2 teaspoon salt: Balances the sweetness and enhances flavor complexity.
- 1/2 cup unsalted butter (softened): Adds richness and keeps the crumb moist.
- 1 cup granulated sugar: Sweetens the cake just right without overpowering.
- 2 large eggs: Bind everything together and add to the cake’s light texture.
- 1 cup plain Greek yogurt or sour cream: Gives a tangy flavor and tender crumb while adding moisture.
- 1 teaspoon vanilla extract: Infuses the cake with a warm, inviting aroma.
- 1 1/2 cups fresh or frozen blueberries: The star ingredient — juicy pops of fruity goodness in every bite. (If frozen, use straight from the freezer.)
- 1 tablespoon all-purpose flour (for coating berries): Prevents blueberries from sinking to the bottom of the cake.
How to Make Blueberry Breakfast Bundt Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and thoroughly greasing a 10-cup Bundt pan. This step is crucial to ensure your cake releases easily after baking without any tears or stuck spots.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Combining these ingredients evenly upfront guarantees that your cake will rise perfectly and have an even texture throughout.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until light and fluffy. This process incorporates air into the mixture, which helps achieve a light crumb in the final cake.
Step 4: Add Eggs, Yogurt, and Vanilla
Add the eggs one by one, beating well between each addition to keep the batter smooth and airy. Then stir in the Greek yogurt and vanilla extract until the mixture is smooth and creamy. These ingredients bring moisture and a lovely tang to the cake.
Step 5: Combine Wet and Dry Ingredients
Gradually add your dry ingredients to the wet mixture, stirring gently until just combined. Over-mixing can make the cake dense, so stop when everything looks just blended.
Step 6: Coat and Fold in Blueberries
Toss the blueberries with 1 tablespoon of flour to stop them from sinking. Then carefully fold them into the cake batter to evenly distribute those juicy bursts throughout every slice.
Step 7: Bake Your Cake
Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 to 15 minutes before turning it out onto a wire rack to cool completely.
How to Serve Blueberry Breakfast Bundt Cake Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of simple lemon glaze adds a touch of elegance and subtle sweetness that complements the tart blueberries perfectly. Fresh lemon zest sprinkled on top can also brighten the flavors wonderfully.
Side Dishes
This cake shines as a centerpiece but pairs beautifully with a dollop of Greek yogurt, a smear of butter, or alongside crispy bacon for a savory balance. Fresh fruit salad or a warm cup of coffee or tea make for an inviting breakfast or brunch spread.
Creative Ways to Present
For a twist, serve slices with whipped cream and a handful of fresh berries on top. You can also cut the cake into cubes and create a breakfast parfait layered with yogurt and granola, turning this classic into an eye-catching and delicious treat.
Make Ahead and Storage
Storing Leftovers
You can store leftover Blueberry Breakfast Bundt Cake Recipe slices at room temperature, wrapped tightly, for up to 2 days. For longer freshness, keep the cake covered in the refrigerator for up to 5 days without losing its moist tenderness.
Freezing
Freeze the entire cake or individual slices wrapped well in plastic wrap and then foil to prevent freezer burn. This cake freezes beautifully for up to 3 months. When you’re ready, thaw overnight in the fridge for fresh-tasting results.
Reheating
Warm slices gently in a toaster oven or microwave for 15 to 20 seconds to revive that just-baked flavor and softness. A quick spread of butter after reheating melts perfectly and makes every bite feel indulgent.
FAQs
Can I use frozen blueberries for this Blueberry Breakfast Bundt Cake Recipe?
Absolutely! Use frozen blueberries straight from the freezer without thawing to prevent excess moisture, and toss them in flour before folding them into the batter to help avoid sinking.
What if I don’t have Greek yogurt or sour cream?
You can substitute with the same amount of buttermilk or a mixture of milk and a teaspoon of lemon juice to keep that tangy moisture in the cake, though the texture might differ slightly.
Why do I need to coat the blueberries with flour?
The flour helps the blueberries stay evenly suspended in the batter, preventing them from sinking to the bottom while baking and ensuring flavor in every bite.
Can I make this cake dairy-free or vegan?
With some adjustments like using dairy-free yogurt and vegan butter, plus flax eggs instead of regular eggs, you can experiment with a vegan version. Keep in mind it may alter texture and taste.
How do I know when the cake is done baking?
Insert a toothpick or cake tester in the center of the bundt cake; if it comes out clean or with a few moist crumbs (not wet batter), your cake is perfectly baked.
Final Thoughts
If you’re looking for a recipe that feels like a warm hug first thing in the morning, you’ve found it with this Blueberry Breakfast Bundt Cake Recipe. From the beautiful bursts of fresh blueberries to the tender crumb made tender by Greek yogurt, every bite is such a joy. Go ahead and give this recipe a try—you’ll be delighted to add it to your breakfast favorites and share it with loved ones who appreciate delicious comfort food just as much as you do.
Print
Blueberry Breakfast Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Breakfast Bundt Cake is a moist and flavorful American classic perfect for breakfast or dessert. Made with fresh or frozen blueberries and Greek yogurt, this easy-to-make cake features a tender crumb and a delightful burst of berry sweetness in every bite.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon all-purpose flour (for coating berries)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
Fruit
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and thoroughly grease a 10-cup Bundt pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, creating a creamy base for the batter.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to maintain smoothness and volume.
- Combine Wet Ingredients: Mix in the Greek yogurt (or sour cream) and vanilla extract until the batter is smooth and homogeneous.
- Add Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently and just until combined to avoid overmixing which can toughen the cake.
- Coat Blueberries and Fold In: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking during baking, then gently fold them into the batter without breaking the berries.
- Pour and Smooth Batter: Pour the completed batter evenly into the prepared Bundt pan and smooth the top for an even bake.
- Bake the Cake: Place the Bundt pan in the oven and bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Baking time may vary slightly based on your oven.
- Cool and Remove: Allow the cake to cool in the pan for 10 to 15 minutes, then carefully turn it out onto a wire rack to cool completely before serving.
Notes
- For extra flavor, dust the cooled cake with powdered sugar or drizzle with a simple lemon glaze.
- This cake can be stored at room temperature for up to 2 days or refrigerated for as long as 5 days.
- For a warm treat, serve the cake toasted with butter.
