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
Scale
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.
