If there’s one way to make breakfast extra special, it’s by serving a moist and beautiful bundt cake bursting with fresh blueberries. This Blueberry Breakfast Bundt Cake is the kind of recipe that feels both comforting and elegant — perfect for family mornings, weekend brunch gatherings, or even as a light dessert with coffee or tea.
Unlike ordinary breakfast cakes, this bundt cake combines the juiciness of ripe blueberries, the brightness of lemon zest, and the richness of sour cream to create a moist, tender crumb that stays delicious for days. It’s easy to make, visually stunning, and versatile enough to be enjoyed plain, dusted with powdered sugar, or topped with a lemon glaze.
In this article, we’ll walk through everything you need to know: ingredients, step-by-step directions, variations, storage, expert baking tips, and answers to the most common questions. By the end, you’ll not only have a foolproof blueberry bundt cake recipe but also the knowledge to adapt it into countless versions for any occasion.
Why You’ll Love This Blueberry Breakfast Bundt Cake
There are countless breakfast cakes out there, but this one stands out. Here’s why:
- Moist and Tender Crumb – Thanks to sour cream and butter, every bite is soft, rich, and flavorful.
- Bursting with Blueberries – Fresh or frozen blueberries add pops of sweetness and juiciness.
- Bright Lemon Flavor – A touch of lemon zest balances the richness and complements the berries perfectly.
- Versatile Serving Options – Serve it as breakfast, brunch, dessert, or even for afternoon tea.
- Beautiful Presentation – The bundt pan creates an elegant shape that looks stunning on any table.
- Family-Friendly and Crowd-Pleasing – Simple enough for everyday baking, impressive enough for entertaining.
- Freezer-Friendly – Bake ahead, freeze, and enjoy later without losing flavor or texture.
Ingredients You’ll Need
Here’s the breakdown of the key ingredients for your Blueberry Breakfast Bundt Cake. Each ingredient plays a role in creating the cake’s structure, moisture, and flavor.
Dry Ingredients
- 2 ½ cups all-purpose flour – Provides structure; spoon and level for accuracy.
- 2 teaspoons baking powder – Helps the cake rise.
- ½ teaspoon baking soda – Balances acidity from sour cream and helps lift the cake.
- ½ teaspoon salt – Enhances flavor.
Wet Ingredients
- 1 cup unsalted butter, softened – Adds richness and tenderness.
- 1 ½ cups granulated sugar – Sweetens and helps create a light crumb.
- 4 large eggs – Provide structure and moisture.
- 1 teaspoon vanilla extract – Adds warmth and depth.
- 1 tablespoon fresh lemon zest – Adds brightness and enhances the blueberries.
- 1 cup sour cream – Keeps the cake moist and tangy.
Add-Ins
- 2 cups fresh blueberries – Sweet, juicy, and slightly tart. Frozen blueberries can be used if thawed and drained.
Optional Toppings
- Powdered sugar for dusting
- Lemon glaze (powdered sugar + lemon juice)
Step-by-Step Instructions
Follow these detailed steps for a perfect bundt cake every time.
Step 1: Prep Your Oven and Pan
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan thoroughly, making sure all crevices are coated to prevent sticking.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
- In a large mixing bowl, beat softened butter and sugar with an electric mixer until light and fluffy (about 2-3 minutes).
Step 4: Add Eggs and Flavorings
- Add the eggs one at a time, beating well after each addition.
- Stir in vanilla extract and lemon zest.
Step 5: Alternate Dry Ingredients and Sour Cream
- Add one-third of the dry mixture to the butter mixture, followed by half the sour cream.
- Repeat until all dry ingredients and sour cream are incorporated, ending with dry ingredients.
- Mix gently until just combined.
Step 6: Fold in Blueberries
- Gently fold in blueberries using a spatula. If desired, toss blueberries with 1 tablespoon of flour before folding to prevent sinking.
Step 7: Bake the Cake
- Spread batter evenly into the prepared bundt pan.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack.
- Once completely cooled, dust with powdered sugar or drizzle with lemon glaze.
Variations and Substitutions
One of the best things about this recipe is its adaptability. Here are some creative ways to change it up:
- Berry Swap – Replace blueberries with raspberries, blackberries, or chopped strawberries.
- Citrus Twist – Use orange zest instead of lemon for a different citrus flavor.
- Nutty Addition – Fold in ½ cup chopped pecans, walnuts, or almonds for texture.
- Spiced Version – Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg for warmth.
- Gluten-Free Option – Use a gluten-free flour blend with xanthan gum.
- Dairy-Free Version – Substitute butter with dairy-free margarine and sour cream with coconut yogurt.
- Mini Bundts or Muffins – Bake in mini bundt pans (25–30 minutes) or muffin tins (20–25 minutes).
- Cream Cheese Swirl – Add spoonfuls of sweetened cream cheese mixture into the batter for extra richness.
Expert Tips for Success
- Room Temperature Ingredients – Ensure butter, eggs, and sour cream are at room temperature for even mixing.
- Don’t Overmix – Overmixing leads to dense cake. Mix just until ingredients are combined.
- Flour the Blueberries – Tossing them in flour helps prevent sinking.
- Cool Before Glazing – If glazing, make sure the cake is fully cooled to avoid melting.
- Use Fresh Lemon Zest – It adds more brightness than bottled extract.
Serving Suggestions
This cake is versatile enough to be enjoyed in different ways:
- Breakfast or Brunch – Serve plain or with a dusting of powdered sugar.
- Tea Time – Pair with coffee, earl grey, or herbal tea.
- Dessert – Add a dollop of whipped cream or a scoop of vanilla ice cream.
- Special Occasions – Glaze with lemon icing and garnish with fresh blueberries for a stunning centerpiece.
Storage and Freezing
- Room Temperature – Store in an airtight container for up to 3 days.
- Refrigerator – Keeps well for up to 7 days.
- Freezer – Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Reheating – Warm slices in the microwave for 15–20 seconds or in a low oven.
Frequently Asked Questions
1. Can I use frozen blueberries instead of fresh?
Yes. Thaw and drain well, then toss in flour before folding into the batter.
2. How do I stop blueberries from sinking?
Coat them lightly in flour before adding to the batter.
3. Can I make this dairy-free?
Yes. Substitute butter with plant-based margarine and sour cream with coconut yogurt.
4. Can I make it gluten-free?
Yes. Use a gluten-free all-purpose flour blend with xanthan gum.
5. Can I prepare it the night before?
Yes. Bake the cake, cool completely, then store covered at room temperature.
6. How long does it stay fresh?
About 3 days at room temperature, up to 7 days in the fridge.
7. Can I freeze leftovers?
Absolutely. Wrap tightly and freeze for up to 2 months.
8. What size bundt pan should I use?
A standard 10-inch bundt pan works best.
9. Can I use Greek yogurt instead of sour cream?
Yes, it adds tang and keeps the cake moist.
10. Can I add frosting instead of glaze?
Yes. Cream cheese frosting pairs beautifully with blueberries and lemon.
Nutritional Snapshot (Per Slice – Approximate)
- Calories: 330
- Carbohydrates: 45g
- Protein: 5g
- Fat: 15g
- Fiber: 2g
- Sugar: 27g
(Values vary based on exact ingredients used.)
Conclusion
The Blueberry Breakfast Bundt Cake is more than just a recipe — it’s a celebration of fresh flavors and comforting textures. Whether you bake it for a lazy Sunday morning, a family brunch, or simply as a treat with your evening tea, this cake delivers on every level.
With its moist crumb, juicy berries, and citrus brightness, it’s a recipe you’ll return to again and again. Plus, with endless variations, you’ll never get tired of experimenting.
So, grab those blueberries, preheat your oven, and bake this delightful bundt cake today. Your kitchen will smell heavenly, and your family will thank you with every bite.
