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Blueberry Breakfast Bundt Cake
You know those mornings when you want something delicious without spending hours in the kitchen? That’s where the Blueberry Breakfast Bundt Cake comes in! It’s soft, fluffy, and bursting with juicy blueberries, all wrapped up in a cute bundt shape. This cake is perfect for brunch with friends or just a cozy Sunday morning. Trust me, once you take a bite, you’ll be hooked!
What Is Blueberry Breakfast Bundt Cake?
Blueberry Breakfast Bundt Cake is a delightful baked treat that’s perfect to start your day. With its moist, tender crumb and vibrant blueberries, this cake hits the sweet spot between dessert and breakfast. It’s not overly sweet, making it ideal for pairing with your morning coffee or tea. Plus, it’s beautiful enough to impress your friends, even if you just made it in your own kitchen.
Ingredients Overview for Blueberry Breakfast Bundt Cake
Before we dive into making this delicious cake, let’s chat about what you will need.
- All-purpose flour: This is the base of our cake. You can use whole wheat flour for a healthier twist.
- Granulated sugar: Provides sweetness. Feel free to use coconut sugar if you want to switch things up.
- Baking powder: This helps the cake rise and get fluffy.
- Salt: Just a pinch to enhance all the flavors.
- Eggs: They add richness and make the cake moist. You can use flax eggs for a vegan version.
- Milk: Gives the cake a lovely texture. Almond milk or any non-dairy alternative works here too.
- Vanilla extract: For that warm, comforting flavor.
- Butter: Helps create a moist crumb. You can substitute it with coconut oil if you prefer.
- Blueberries: The star of the show! Fresh or frozen will work, but fresh makes it extra special.
Step-by-Step Instructions for Blueberry Breakfast Bundt Cake
Let’s get baking!
1. Preheat your oven: Start by preheating your oven to 350°F (175°C). Ensure it’s nice and hot for even baking.
2. Prepare the bundt pan: Grease your bundt pan with butter and sprinkle with flour to prevent sticking.
3. Whisk dry ingredients: In a large bowl, mix together the flour, sugar, baking powder, and salt.
4. Mix wet ingredients: In another bowl, beat the eggs, then add milk, vanilla, and melted butter. Stir until combined.
5. Combine: Slowly add the wet mixture to the dry ingredients. Stir until just combined. Be gentle; we don’t want tough cake!
6. Fold in blueberries: Carefully fold the blueberries into the batter, ensuring they’re evenly distributed.
7. Pour and bake: Pour your batter into the prepared bundt pan and smooth the top. Bake for about 50-60 minutes or until a toothpick comes out clean.
8. Cool and serve: Let the cake cool for about 10 minutes in the pan, then turn it out onto a wire rack to cool completely.
Serving Suggestions
Once you’ve whipped up your Blueberry Breakfast Bundt Cake, the fun doesn’t stop there. You can serve it with a dusting of powdered sugar for a little extra sweetness, or drizzle some honey on top. Pair it with a dollop of yogurt or a scoop of ice cream for a decadent treat. Got some extra blueberries? Scatter them on the plate for a pretty garnish.
Tips For The Perfect Blueberry Breakfast Bundt Cake
- Don’t overmix: Stir just until combined. This keeps your cake tender.
- Fresh blueberries: If using frozen, toss them in a bit of flour to prevent sinking.
- Check for doneness: All ovens are different, so check a little earlier to avoid overbaking.
- Cool completely: This ensures the cake holds its shape when removed from the pan.
Q&A Section
Q: Can I make this cake ahead of time?
A: Absolutely! This cake can be made a day in advance. Just make sure to store it covered to keep it fresh.
Q: Can I substitute the blueberries?
A: Yes! You can use raspberries or strawberries instead, or even a mix for a fruit medley.
Q: What’s the best way to store leftovers?
A: Store leftovers in an airtight container at room temperature for up to three days or in the fridge for a week.
Q: Can I freeze this cake?
A: Yes, you can freeze slices for up to three months. Just wrap them well!
Why You’ll Love It
You’ll love the Blueberry Breakfast Bundt Cake because it’s straightforward, delicious, and surprisingly versatile. It’s not just a breakfast item; it transitions beautifully into dessert too! Plus, the smell wafting through your kitchen as it bakes is enough to make anyone swoon. This cake just makes everything feel a little bit easier and more enjoyable.
Behind The Scenes
Baking this Blueberry Breakfast Bundt Cake was such a fun journey! I had moments where I accidentally overmixed the batter and was a bit nervous about how it would turn out. Spoiler: it was still tasty! I learned that a little patience goes a long way. And can I just say that my kitchen smelled AMAZING as it baked? You can check out my Pinterest page for more recipe inspiration at MyRecipeCast! Trust me, the combination of blueberry and fresh air during the bake is something you have to experience for yourself.
So, what are you waiting for? Grab your ingredients and let’s start baking that beautiful Blueberry Breakfast Bundt Cake! You’ll be so glad you did.
Blueberry Breakfast Bundt Cake
Ingredients
Dry Ingredients
- 2 cups All-purpose flour You can use whole wheat flour for a healthier twist.
- 1 cup Granulated sugar Feel free to use coconut sugar if desired.
- 2 teaspoons Baking powder
- 1 teaspoon Salt Just a pinch to enhance all the flavors.
Wet Ingredients
- 3 Eggs You can use flax eggs for a vegan version.
- 1 cup Milk Almond milk or any non-dairy alternative works here too.
- 2 teaspoons Vanilla extract For warmth and flavor.
- 1/2 cup Butter Can be substituted with coconut oil.
Main Ingredients
- 2 cups Blueberries Fresh or frozen, but fresh makes it extra special.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease your bundt pan with butter and sprinkle with flour to prevent sticking.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs, then add milk, vanilla, and melted butter. Stir until combined.
- Slowly add the wet mixture to the dry ingredients. Stir until just combined.
- Carefully fold the blueberries into the batter.
Baking
- Pour your batter into the prepared bundt pan and smooth the top.
- Bake for about 50-60 minutes or until a toothpick comes out clean.
- Let the cake cool for about 10 minutes in the pan, then turn it out onto a wire rack to cool completely.
