Introduction
There’s something undeniably delightful about starting your day with a slice of warm, homemade cake. This Blueberry Breakfast Bundt Cake combines the sweetness of fresh blueberries with a moist, fluffy texture that makes it perfect for brunch or an afternoon treat. Imagine slicing into this golden-brown beauty, with the bursting blueberries and a hint of vanilla warming your kitchen. Let’s dive into this delicious recipe that is sure to become a morning favorite!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 2 cups fresh blueberries
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 5-15 minutes
Yield: 12 servings
Directions and Instructions
- Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with cooking spray or a generous layer of butter.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside as you move on to the next steps.
- In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, filling your kitchen with a delightful aroma.
- One at a time, add the eggs to the creamed butter and sugar, mixing well after each addition to ensure a smooth batter. Stir in the vanilla extract for that extra touch of flavor.
- Gradually incorporate the flour mixture to the wet ingredients. Alternate with adding in the sour cream and milk, mixing gently until everything is just combined. The batter should feel rich and creamy.
- Carefully fold in the fresh blueberries, making sure not to break them. We want those lovely bursts of flavor intact!
- Pour the batter into the prepared bundt pan, smoothing the top for an even bake.
- Bake in your preheated oven for 50-60 minutes. The cake is done when a toothpick inserted into the center comes out clean, giving you the green light!
- Let the cake cool in the pan for about 10 minutes before gently transferring it to a wire rack. Allow it to cool completely, if you can resist the temptation!
Notes or Tips
For an extra touch of sweetness, consider dusting powdered sugar over the cooled cake before serving. You can also enjoy this bundt cake with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent dessert!
Cooking Techniques
This bundt cake is all about careful mixing and the gentle folding of berries. Remember, overmixing can lead to a denser cake, so mix just until you don’t see any more dry flour. Using fresh blueberries provides the best flavor, but if they’re out of season, you can substitute with frozen ones—just make sure to thaw and drain them first!
FAQ
Can I make this cake ahead of time? Yes! This cake keeps well in an airtight container for up to three days. You can also freeze it for longer storage. Just make sure to wrap it tightly!
Can I substitute the sour cream? Certainly! Plain yogurt can work in place of sour cream if you prefer.
Conclusion
Once you take a bite of this Blueberry Breakfast Bundt Cake, you’ll understand why it’s destined to be a favorite in your home. Its moist, tender crumb paired with the sweet pops of blueberries makes for a delightful way to brighten your morning. Enjoy baking, share it with family and friends, and let the delicious aroma fill your home!