Description
Looking for the best blueberry breakfast bundt cake? This quick and easy idea is soft, healthy, and simple—great for brunch or snacks! Filled with juicy blueberries and topped with a sweet glaze, it’s one of the best baking recipes for busy mornings or weekend gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 1 tbsp flour (for tossing blueberries)
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1 tsp lemon juice (optional)
Instructions
- Preheat oven to 350°F and grease a Bundt pan.
- Whisk flour, baking powder, and salt. Set aside.
- Cream butter and sugar until fluffy. Add eggs one at a time.
- Mix in sour cream and vanilla until smooth.
- Add dry ingredients to wet and mix until just combined.
- Toss blueberries in flour and fold into batter.
- Spoon batter into Bundt pan and smooth the top.
- Bake 45–50 minutes or until toothpick comes out clean.
- Cool 10 mins in pan, then transfer to wire rack to cool completely.
- Whisk powdered sugar, milk, and lemon juice. Drizzle over cooled cake and top with extra blueberries.
Notes
- Use Greek yogurt instead of sour cream if needed.
- Add lemon zest to the batter for extra freshness.
- Dust with powdered sugar if skipping glaze.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg