Description
This Blueberry Breakfast Cake is a moist and flavorful bundt cake perfect for a delightful morning treat. Bursting with fresh blueberries and a tender crumb, it’s easy to prepare and pairs wonderfully with a dusting of powdered sugar or a zesty lemon glaze. Ideal for brunch or a cozy coffee break, this cake offers a balance of sweetness and fruity freshness.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
Add-Ins
- 1 1/2 cups fresh blueberries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Wet Ingredients: In a separate bowl, beat together the softened butter, eggs, milk, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently just until combined to avoid overmixing which could toughen the cake.
- Fold in Blueberries: Carefully fold in the fresh blueberries to spread them evenly throughout the batter without crushing them.
- Pour Batter into Pan: Pour the batter into the prepared bundt pan, smoothing the top with a spatula for even baking.
- Bake the Cake: Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 10 to 15 minutes to set, then carefully invert it onto a wire rack to cool completely.
- Serve: Serve the blueberry cake as-is or top with a light dusting of powdered sugar or a lemon glaze for an added citrusy zing.
Notes
- Citrus Zing: Adding lemon or orange zest to the batter introduces brightness and enhances the blueberry flavor.
- Crumb Topping: Sprinkle a streusel topping before baking for added texture and a sweet crunch.
- Berry Swap: Substitute blueberries with raspberries or blackberries for a different berry twist.
- Dairy-Free Option: Use plant-based butter and non-dairy milk alternatives like almond or oat milk to make this cake dairy-free.
