Description
This Blueberry Breakfast Bundt Cake is a moist and tender cake bursting with fresh blueberries and a hint of lemon zest, perfect for a delightful morning treat or brunch. Lightly sweetened and topped with optional powdered sugar, it combines classic baking flavors with the freshness of summer berries for a crowd-pleasing start to your day.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup sour cream
Additional
- 1 ½ cups fresh blueberries
- Powdered sugar, for dusting (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to prevent sticking during baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later incorporation.
- Cream butter and sugars: In a large bowl, cream the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy, approximately 3-4 minutes using a hand or stand mixer.
- Add eggs and flavorings: Add the eggs one at a time to the creamed butter mixture, beating well after each addition to ensure full incorporation. Stir in the vanilla extract and lemon zest for flavor.
- Combine dry and wet ingredients: Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing, which could toughen the cake.
- Fold in blueberries: Gently fold in the fresh blueberries, taking care not to crush them to keep the cake’s texture light and the berries intact.
- Prepare for baking: Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula to ensure even baking.
- Bake the cake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool the cake: Let the cake cool in the pan for about 15 minutes to firm up slightly before carefully inverting it onto a wire rack to cool completely.
- Optional finishing touch: Once cooled, dust the cake with powdered sugar for a classic, light garnish before serving.
Notes
- For best results, use fresh blueberries rather than frozen to prevent excess moisture in the batter.
- Ensure butter is softened but not melted to achieve optimal creaming.
- Overmixing the batter can lead to a dense cake; combine ingredients until just incorporated.
- Serve the cake with fresh cream or a dollop of yogurt for extra richness.
- Leftover cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
