Blueberry Breakfast Bundt Cake

Blueberry Breakfast Bundt Cake became a favorite of mine the morning I needed to bring something impressive to a last-minute brunch. I had fresh blueberries in the fridge and a basic cake recipe in my head so I pulled out my Bundt pan and hoped for the best. What came out of the oven was a golden cake dotted with juicy blueberries and finished with a simple glaze that looked like it took hours—but took barely one.

This cake is my answer to lazy weekend mornings and last-minute get-togethers and it’s not overly sweet so it works beautifully with coffee or tea and I love how the blueberries burst and create little pockets of jammy goodness throughout the cake and it’s one of those simple bakes that always makes me feel like a star in the kitchen.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• All-purpose flour – Gives the cake its structure and crumb
• Baking powder – Helps the cake rise and stay fluffy
• Salt – Balances the sweetness and enhances flavor
• Granulated sugar – Sweetens the cake just enough for breakfast
• Eggs – Add richness and help bind everything together
• Sour cream – Keeps the cake moist and tender
• Butter – Adds flavor and richness to the cake base
• Vanilla extract – Deepens the sweetness and aroma
• Fresh blueberries – Juicy pops of fruity flavor in every bite
• Powdered sugar – Forms the base of the glaze
• Milk – Loosens the glaze for drizzling
• Lemon juice or zest (optional) – Adds brightness to the glaze

Tools You’ll Need

• Mixing bowls – For separating dry and wet ingredients
• Hand mixer or stand mixer – Helps cream butter and mix the batter evenly
• Spatula – Useful for gently folding in the blueberries
• Bundt pan – Gives the cake its signature ring shape and even bake
• Whisk – For making a smooth, lump-free glaze
• Cooling rack – Helps the cake cool down evenly after baking
• Sifter – Optional, but handy for dusting extra powdered sugar

Instructions

Step 1:

I preheat the oven to 350°F and grease my Bundt pan thoroughly to make sure the cake releases easily later.

Step 2:

In a medium bowl, I whisk together the flour, baking powder, and salt and set it aside.

Step 3:

In a large bowl, I cream the softened butter and granulated sugar until it’s light and fluffy. This helps the cake turn out airy.

Step 4:

I beat in the eggs one at a time, then mix in the sour cream and vanilla extract until everything is well combined.

Step 5:

I slowly add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the batter.

Step 6:

I toss the blueberries with a little bit of flour to keep them from sinking, then gently fold them into the batter with a spatula.

Step 7:

I spoon the batter evenly into the prepared Bundt pan and smooth the top with the back of a spoon.

Step 8:

I bake for 45–50 minutes until the top is golden and a toothpick inserted in the center comes out clean.

Step 9:

After baking, I let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Step 10:

While the cake cools, I whisk together powdered sugar, milk, and lemon juice to make a glaze, then drizzle it over the cooled cake and top with a few extra blueberries for a beautiful finish.

Tips

If you don’t have sour cream, I’ve used plain Greek yogurt and it works just as well. I also like to change things up by adding a hint of lemon zest into the batter for extra brightness. And if I’m short on time, I skip the glaze and dust the top with powdered sugar—it still looks and tastes amazing.

Ways to Serve

This Blueberry Breakfast Bundt Cake is lovely served warm or at room temperature. I enjoy it with hot coffee or iced tea, and it pairs beautifully with a fruit salad or scrambled eggs for a complete brunch spread. You can even serve it as a not-too-sweet dessert after dinner.

Frequently Asked Questions

Can I use frozen blueberries in this Blueberry Breakfast Bundt Cake?

Yes, you can! Just don’t thaw them first—add them straight from the freezer and toss with flour to prevent them from sinking.

Can I make this Blueberry Breakfast Bundt Cake ahead of time?

Absolutely. I usually bake it the day before and store it covered at room temperature. The flavor actually improves by the next morning.

How should I store leftover Blueberry Breakfast Bundt Cake?

I wrap leftovers in plastic or store them in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.

See You in the Kitchen

I hope you give this Blueberry Breakfast Bundt Cake a try! It’s one of my favorites, and I’d love to hear how yours turns out. Feel free to leave a comment below or share your results with me! And if you loved this recipe, don’t forget to pin it to your favorite breakfast or brunch board.

Happy Cooking!

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