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
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.
Notes
- Tossing the blueberries in flour prevents them from sinking.
- This cake stays moist for several days and tastes even better the next day.
- Store covered at room temperature or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
