Description
This Blueberry Breakfast Bundt Cake is a delightful treat that can be enjoyed as a sweet start to your day or as a tasty dessert. Moist and bursting with juicy blueberries, this cake is made with Greek yogurt for added richness. Easy to make and even easier to enjoy!
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
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
Blueberry Filling:
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon all-purpose flour (for coating berries)
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and thoroughly grease a 10-cup Bundt pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add Wet Ingredients: Add eggs one at a time, beating well. Mix in Greek yogurt and vanilla.
- Combine and Fold: Gradually add dry ingredients to wet mixture, stir until just combined. Toss blueberries with flour and fold into batter.
- Bake: Pour batter into prepared pan, bake for 45-50 minutes until a toothpick comes out clean.
- Cool and Serve: Cool in pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
Notes
- Dust with powdered sugar or drizzle with lemon glaze for extra flavor.
- Cake can be stored at room temperature for 2 days or refrigerated for up to 5 days.
- Excellent served warm or toasted with butter.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
