Introduction
Welcome to a delightful morning treat that’s sure to make your breakfast feel like a celebration! This Blueberry Breakfast Bundt Cake is not just a beautiful centerpiece for your brunch table but also a wonderful combination of flavors and textures. With fresh blueberries bursting throughout the tender, moist cake and a hint of vanilla, every slice offers a comforting embrace that’s hard to resist. Let’s dive into this blissful recipe that’s simple to whip up yet packs a whole lot of joy!
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 2 cups fresh blueberries
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings
Directions and Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to ensure that beautiful cake comes out cleanly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for now.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, filling your kitchen with a sweet aroma.
- Add the eggs one at a time, mixing well after each addition to ensure a smooth and integrated batter. Stir in the fragrant vanilla extract.
- Gradually add the dry ingredient mixture to the butter blend, alternating with sour cream. Mix until just combined, being careful not to overwork the batter.
- Gently fold in the fresh blueberries, adding little pockets of juicy goodness to the cake.
- Pour the batter into the prepared bundt pan, spreading it evenly so that it bakes beautifully.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean, with a golden brown crust that beckons you to dig in.
- Once baked, allow the cake to cool in the pan for about 10 minutes before carefully inverting it onto a wire rack to cool completely.
Notes or Tips
This bundt cake is perfect for breakfast or as a delightful afternoon snack. For an extra touch, feel free to dust the cooled bundt cake with powdered sugar or drizzle a simple glaze made from powdered sugar and milk for a sweet finish. If you’re lucky enough to have leftovers, this cake can be stored at room temperature for a couple of days, or refrigerated for up to a week — although it’s likely to disappear quickly!
Cooking Techniques
One key technique to ensure your bundt cake is a success is to adequately grease and flour your pan. This prevents sticking, which can ruin the beautiful shape of your cake. Additionally, folding in the blueberries gently helps to maintain their shape and keeps them from sinking to the bottom. Remember, a little patience goes a long way when mixing to keep your cake tender!
FAQ
Can I use frozen blueberries?
Yes, you can! Just be sure to thaw and drain them before adding to the batter to avoid excess moisture.
How do I know when the cake is done?
Perform the toothpick test; if it comes out clean or with a few moist crumbs and no wet batter, your cake is ready.
Can I make this cake ahead of time?
Absolutely! This cake keeps well, making it perfect for preparing in advance for special occasions.
Conclusion
Your mornings will never be the same once you introduce this Blueberry Breakfast Bundt Cake into your routine. Its tender crumb, delightful blueberry bursts, and luscious flavor will have everyone asking for seconds, or even thirds! Whether for a festive gathering or a cozy family breakfast, this cake will surely bring smiles to faces and warmth to hearts. So, grab your apron, and let’s get baking!