If you’re craving a sweet, citrusy way to start your morning, you simply have to try this Blueberry Breakfast Bundt Cake. It’s tender, buttery, and not too sweet, with pockets of juicy blueberries and a bright pop of lemon that will have you reaching for seconds (or thirds!). The gorgeous Bundt shape makes it just as eye-catching as it is delicious, perfect for sharing at a special brunch or enjoying with your morning coffee.

Blueberry Breakfast Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient here plays its part in creating a cake that’s moist, flavorful, and bursting with blueberry goodness. The balance of tang, sweetness, and texture is what makes this Blueberry Breakfast Bundt Cake truly unforgettable.

All-purpose flour: Forms the sturdy yet tender base of the cake — measure carefully for the perfect crumb.
Baking powder: Gives the cake its lovely lift and airy texture.
Baking soda: Works alongside the sour cream and lemon to ensure a soft, light bite.
Salt: Just a touch to balance and brighten every bite.
Unsalted butter (softened): Infuses the cake with rich, classic flavor and a melt-in-your-mouth texture.
Vegetable oil: Adds extra moisture, ensuring the cake stays soft for days.
Granulated sugar: Sweetens the batter for a light, golden crumb.
Brown sugar: Lends depth and a hint of caramel-like richness.
Large eggs: Bind the batter and create a fluffy, cohesive structure.
Sour cream: The secret to exceptional moisture and just the right amount of tanginess.
Lemon zest: Adds a fresh, zippy aroma and flavor that pairs perfectly with the berries.
Vanilla extract: For warmth and aromatic sweetness in every slice.
Fresh or frozen blueberries (tossed in flour): The star of the show — tossing in flour keeps them evenly distributed.
Powdered sugar & lemon juice (for optional glaze): Drizzled on top for a glossy, tart finish that elevates the whole cake.

How to Make Blueberry Breakfast Bundt Cake

Step 1: Prep Your Bundt Pan and Oven

Start by preheating your oven to 350°F (175°C) — this ensures your Blueberry Breakfast Bundt Cake bakes up perfectly from the get-go. Take your time greasing and flouring a 10-cup Bundt pan thoroughly, making sure to get into every crevice so your cake releases beautifully.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step helps evenly distribute the leavening agents and salt, setting the stage for a cake that’s tender and well-risen.

Step 3: Cream the Butter, Oil, and Sugars

In a large mixing bowl, beat together the softened butter, oil, granulated sugar, and brown sugar until the mixture is light, creamy, and pale in color. This creates a fluffy foundation and infuses richness throughout the cake.

Step 4: Add Eggs, Sour Cream, Lemon Zest, and Vanilla

One at a time, beat in the eggs, mixing well after each for a smooth, cohesive batter. Stir in the sour cream, lemon zest, and vanilla extract — you’ll notice the batter smelling incredible already, thanks to the citrus and vanilla.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet mixture, gently mixing just until you no longer see streaks of flour. Overmixing can make the cake tough, so use a light hand for a soft, delightful crumb.

Step 6: Fold in the Blueberries

Toss the blueberries with a tablespoon of flour, then gently fold them into the batter. This trick keeps the berries from sinking and ensures each slice is bursting with juicy pops of fruit.

Step 7: Bake to Perfection

Spoon the batter evenly into your prepared Bundt pan, smoothing the top with a spatula. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown and slightly springy.

Step 8: Cool and Glaze (Optional)

Let the cake cool in the pan for 10–15 minutes (this helps it firm up and release easily). Carefully turn it out onto a wire rack to finish cooling. If you’re going with the optional glaze, whisk together the powdered sugar and lemon juice, then generously drizzle it over your completely cooled Blueberry Breakfast Bundt Cake for extra sparkle and tang.

How to Serve Blueberry Breakfast Bundt Cake

Garnishes

A scattering of extra fresh blueberries and a sprinkling of powdered sugar makes every slice of Blueberry Breakfast Bundt Cake look utterly irresistible. A few twists of fresh lemon zest on top not only look pretty but also add another burst of fresh flavor.

Side Dishes

Pair your Blueberry Breakfast Bundt Cake with creamy Greek yogurt, a fruit salad, or even fluffy scrambled eggs for a well-rounded breakfast spread. Of course, a hot cup of coffee or tea is always the perfect accompaniment.

Creative Ways to Present

Try serving each slice with a dollop of whipped cream or a drizzle of warm blueberry compote for a brunch-worthy treat. For a special touch, create individual mini Bundt cakes, or display the big cake on a pedestal stand surrounded by fresh lemons and blueberries for a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

Your Blueberry Breakfast Bundt Cake will stay moist for several days if kept covered at room temperature. Simply store it under a cake dome or tightly wrapped in plastic wrap to keep it fresh and delicious, slice after slice.

Freezing

This cake freezes surprisingly well: simply wrap any leftovers tightly in plastic wrap, then foil, and store in the freezer for up to 3 months. For best results, wait to glaze until after thawing so the topping stays crisp and fresh.

Reheating

Individual slices can be gently warmed in the microwave for 10–15 seconds, which brings out the buttery flavor and makes the berries nice and juicy again. If reheating a whole cake, use a low oven (about 300°F) for 10–15 minutes until just warmed through.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work beautifully in Blueberry Breakfast Bundt Cake. Just add them straight from the freezer, tossed in flour, and bake as directed. They may slightly tint the batter a purple-blue, but the flavor is just as delicious.

Why toss blueberries in flour before adding to the batter?

Coating the berries in flour helps them stay suspended in the batter during baking, so you get a burst of blueberries in every bite instead of them all sinking to the bottom.

How do I prevent the cake from sticking to the Bundt pan?

Be generous when you grease and flour your Bundt pan, making sure to get into every nook and cranny. If you have it, a baking spray with flour can make the release even more foolproof.

Can I make this cake ahead of time?

Yes! In fact, Blueberry Breakfast Bundt Cake is often even better the next day as the flavors meld and the cake becomes even moister. Just cover tightly and store at room temperature or in the fridge.

Is it possible to add nuts or other fruit?

Definitely! Chopped pecans, walnuts, or a handful of raspberries make delicious add-ins, as long as you don’t overload the batter. Have fun making it your own signature breakfast cake.

Final Thoughts

There’s just something magical about sharing a simple, homemade treat straight from your kitchen. Whether you’re baking for family or treating yourself to a cozy morning, this Blueberry Breakfast Bundt Cake is sure to become a new go-to favorite. So go ahead — preheat your oven, grab those blueberries, and let the delight begin!

Blueberry Breakfast Bundt Cake Recipe

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4.7 from 22 reviews

Author: Emma
Total Time: 1 hour 15 minutes
Yield: 12 slices 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful flavors of this Blueberry Breakfast Bundt Cake. Bursting with juicy blueberries and hints of lemon, this moist and tender cake is perfect for breakfast or dessert.

Ingredients

Scale

Dry Ingredients:

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 cup sour cream
1 tablespoon lemon zest
1 teaspoon vanilla extract

Additional:

2 cups fresh or frozen blueberries (tossed in 1 tablespoon flour)

Optional Glaze:

1 cup powdered sugar
2–3 tablespoons lemon juice

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter, oil, granulated sugar, and brown sugar until light and creamy. Add the eggs one at a time, mixing well after each. Stir in sour cream, lemon zest, and vanilla extract until combined.
Gradually mix in the dry ingredients just until no streaks of flour remain. Gently fold in the blueberries coated in flour.
Spoon the batter evenly into the prepared Bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
If using the glaze, whisk together the powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.