Description
This Blueberry Breakfast Cake is a moist and tender bundt cake, bursting with fresh blueberries and perfect for a delightful morning treat. Baked to golden perfection and easily customizable with citrus zest or a crumb topping, this cake is simple to make and serves eight generously.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 ½ cups fresh blueberries
- Powdered sugar or lemon glaze (optional, for topping)
Instructions
- Prepare Pan: Preheat your oven to 350°F (175°C) and thoroughly grease a bundt pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the softened butter, eggs, milk, and vanilla extract until the mixture is smooth and well blended.
- Mix Batter: Add the wet ingredients to the dry ingredients and stir gently just until everything is combined. Avoid overmixing to keep the cake tender.
- Fold in Blueberries: Carefully fold in the fresh blueberries, distributing them evenly through the batter without crushing them.
- Pour Batter into Pan: Pour the batter into the prepared bundt pan, smoothing the top with a spatula for an even surface.
- Bake: Bake in the preheated oven for 45 to 50 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool: Allow the cake to cool in the pan for 10 to 15 minutes, then carefully invert it onto a wire rack to cool completely.
- Serve: Serve the cake as is for a simple treat or add a dusting of powdered sugar or a lemon glaze on top to enhance flavor and presentation.
Notes
- Add lemon or orange zest to the batter for a bright citrus zing.
- Sprinkle a crumb streusel topping on the batter before baking to add extra texture.
- Swap blueberries with a mix of raspberries or blackberries for a different berry profile.
- For a dairy-free version, substitute the butter and milk with plant-based alternatives.
