Some mornings you just need something a little special, you know? Not just the usual toast or cereal, but something that feels like a treat without being a huge hassle. This Blueberry Breakfast Bundt Cake is exactly that thing. I’m going to show you how to make a super moist, totally delicious cake that’s easy enough for a weekday but fancy enough for company.
It’s one of my go-to recipes, and it’s never let me down. We’ll get it right the first time, I promise.
What You’ll Need
Getting your ingredients ready first is like the secret handshake of baking. It makes everything go so much smoother. We call it “mise en place” in the restaurant world, which is just a fancy way of saying “get your stuff together.”
Here’s the breakdown for the cake and that simple lemon glaze that really makes it pop.
For the Cake
| Ingredient | Amount |
|---|---|
| All-Purpose Flour | 3 cups |
| Baking Powder | 1 tsp |
| Baking Soda | ½ tsp |
| Salt | ½ tsp |
| Unsalted Butter | 1 cup (2 sticks) |
| Granulated Sugar | 1½ cups |
| Eggs | 4 large |
| Sour Cream | 1 cup |
| Vanilla Extract | 2 tsp |
| Fresh Blueberries | 1½ cups |
For the Simple Lemon Glaze
| Ingredient | Amount |
|---|---|
| Powdered Sugar | 1 cup |
| Lemon Juice | 2 tbsp |
| Milk | 1 tbsp (optional) |
A quick note on the butter and eggs: make sure they’re at room temperature. Just leave them on the counter for about an hour before you start. It makes a huge difference in how the cake batter comes together.
The Tools for the Job
You don’t need a bunch of high-tech gadgets for this. Your regular kitchen stuff will work just fine.
- 10 or 12-cup Bundt pan: This is pretty much non-negotiable for a Bundt cake.
- Electric Mixer: A stand mixer with a paddle attachment is great, but a hand mixer works perfectly, too.
- Mixing Bowls: You’ll want one large one for the main batter and a smaller one for the dry ingredients.
- Whisk & Spatula: A whisk for the dry stuff and a rubber spatula for folding and scraping the bowl.
- Measuring Cups & Spoons: The basics.
- Wire Cooling Rack: Super important for cooling the cake properly so it doesn’t get soggy.
Let’s Get Baking: The Step-by-Step Guide
Alright, this is where the fun starts. Don’t rush it. Just follow along and you’ll be golden.
Step 1: Preheat your oven to 350°F (175°C). Then, get your Bundt pan ready. And I mean really ready. Grease every single little nook and cranny with butter or baking spray, then dust it with flour. (This is the secret to getting the cake out in one piece later.)
Step 2: In a medium bowl, whisk together your dry ingredients: the flour, baking powder, baking soda, and salt. Just give it a quick mix to combine everything evenly. Set it aside for now.
Step 3: In your big mixing bowl, beat the room temperature butter and sugar together with your mixer on medium-high speed. Let it go for a good 3-4 minutes until it looks light, pale, and fluffy. Don’t skimp on this step; it’s what makes the cake light.
Step 4: Add your eggs one at a time, mixing well after each one. Scrape down the sides of the bowl with your spatula to make sure everything is getting mixed in. Then, stir in the vanilla extract.
Step 5: Now, turn your mixer down to low speed. You’re going to add the dry ingredients in three parts, alternating with the sour cream in two parts. Start with flour, then sour cream, then flour, then sour cream, and end with flour. (Mix only until just combined—overmixing makes a tough cake!)
Step 6: Gently fold in the fresh blueberries with your rubber spatula. Try not to smash them too much. A few little purple streaks in the batter is totally fine.
Step 7: Carefully spoon the batter into your prepared Bundt pan and spread it out evenly.
Step 8: Bake for 55-65 minutes. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean. The cake should be golden brown and pulling away from the sides of the pan.
Step 9: Let the cake cool in the pan on a wire rack for exactly 15 minutes. Not 10, not 20. Fifteen minutes is the magic number. Then, carefully flip the pan over onto the wire rack to release the cake. Let it cool completely before you even think about glazing it.
Step 10: While it cools, make the glaze. Whisk the powdered sugar and lemon juice together in a small bowl. If it’s too thick, add a tiny splash of milk until it’s a nice drizzling consistency. Drizzle it all over your completely cool cake.
My Pro Tips (So It Comes Out Perfect)
I’ve made this cake a hundred times, and I’ve learned a few things. These are the little details that make a big difference.
- Don’t Overmix the Batter. I know I said it before, but it’s the most common mistake. Once you add the flour, you’re just trying to hydrate it. The more you mix, the tougher the cake gets. Mix until you don’t see any more flour streaks, and then stop.
- Toss Blueberries in Flour. Before you fold the blueberries into the batter, toss them with a tablespoon of your dry flour mixture. This little trick helps stop them from all sinking to the bottom of the pan while it bakes. Genius, right?
- Room Temperature is Key. Seriously, don’t use cold butter, cold eggs, or cold sour cream. Room temperature ingredients mix together to form a smooth, uniform batter that traps air, which gives you a fluffy, evenly baked cake. Cold ingredients can make the batter curdle or look lumpy.
- The 15-Minute Cooling Rule. Letting the cake cool in the pan for 15 minutes lets it set up enough to not fall apart, but it’s still warm enough to release from the pan easily. If you wait too long, the sugars can start to stick as they cool.
Swaps & Fun Variations
Once you get the basic recipe down, you can totally play around with it.
- Different Fruit: Not a blueberry fan? Swap in raspberries, chopped strawberries, or even blackberries.
- Add Some Zest: Add the zest of one lemon or one orange to the sugar and butter mixture for an extra bright, citrusy flavor.
- Go Nuts: Fold in ½ cup of chopped pecans or walnuts for a nice crunch.
- No Sour Cream? You can use plain Greek yogurt or buttermilk instead. The texture will be slightly different but still delicious.
Make-Ahead & Storage Secrets
This cake is great because it actually tastes even better the next day. The flavors have time to hang out and get to know each other.
You can bake the cake a day ahead of time. Just let it cool completely and store it, unglazed, in an airtight container or wrapped well in plastic wrap at room temperature. Add the glaze right before you serve it.
For leftovers, keep the cake covered at room temperature for up to 3 days. Any longer than that and you’ll want to pop it in the fridge. You can also freeze individual slices wrapped in plastic wrap and then foil for up to 2 months. Just let them thaw on the counter for an hour or so.
Got Questions? I’ve Got Answers (FAQ)
Q1. Can I use frozen blueberries?
Ans: Yes, you can! Don’t thaw them first—just toss the frozen berries in a little flour (like the pro tip above) and fold them right into the batter. You might need to add a few extra minutes to the baking time.
Q2. Why did my Bundt cake stick to the pan?
Ans: This usually happens for two reasons: the pan wasn’t greased and floured well enough, or you let it cool in the pan for too long. Be super thorough with the grease and flour, getting into every single groove.
Q3. My cake is dry. What did I do wrong?
Ans: A dry cake is almost always from overbaking or measuring the flour incorrectly. Make sure to spoon your flour into the measuring cup and level it off instead of scooping it straight from the bag, which packs it in too tight.
Q4. Can I make this in a different pan?
Ans: You could try making it in two 9-inch loaf pans, but you’ll need to watch the baking time carefully. It will likely be shorter, so start checking for doneness around the 40-minute mark.
Wrapping Up
See? That wasn’t so hard. You just made an amazing breakfast cake from scratch that will make your whole house smell incredible. It’s perfect with a cup of coffee and a quiet morning.
Now go give it a try! And when you do, come back and leave a comment. I’d love to hear how it turned out for you or if you have any questions. Happy baking