Description
This Blueberry Breakfast Bundt Cake is a moist and tender cake bursting with fresh blueberries, perfect for a delightful breakfast or a sweet dessert. Made with Greek yogurt for added creaminess and a tender crumb, it’s easy to prepare and baked to golden perfection in a Bundt pan.
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
Fruits
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Thoroughly grease a 10-cup Bundt pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition to fully combine.
- Combine Wet Ingredients: Mix in the plain Greek yogurt and vanilla extract until the batter is smooth and uniform.
- Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, gently stirring until just combined. Avoid overmixing to keep the cake tender.
- Coat Blueberries: Toss the fresh or frozen blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake during baking.
- Fold in Blueberries: Gently fold the floured blueberries into the batter, ensuring an even distribution without breaking the berries.
- Fill the Bundt Pan: Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula to create an even surface.
- Bake: Place the Bundt pan in the preheated oven and bake for 45 to 50 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 to 15 minutes. Then carefully invert the Bundt pan onto a wire rack to release the cake and let it cool completely.
Notes
- For extra sweetness and presentation, dust the cooled cake with powdered sugar or drizzle with a simple lemon glaze.
- Store the cake at room temperature for up to 2 days or refrigerate for up to 5 days to keep it fresh.
- This cake is delicious served warm or toasted with a bit of butter.
