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Blueberry Breakfast Bundt Cake

This Blueberry Breakfast Bundt Cake is a moist, soft, and flavorful treat perfect for busy mornings or special holiday gatherings. Packed with juicy blueberries and made with a rich sour cream base, this from-scratch recipe offers a tender crumb and a beautiful presentation.
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Cook Time 1 hour
Servings: 12 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 737
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • baking spray with flour to ensure a clean release from the pan
  • 2 cups fresh or frozen blueberries thawed if frozen
  • 1 tablespoon all-purpose flour to coat the berries
  • 2 3/4 cups all-purpose flour for the batter
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup butter salted or unsalted, room temperature
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 2 teaspoons real vanilla extract
  • 1/4 cup vegetable oil
  • 1 cup full-fat sour cream room temperature
Glaze
  • 1 cup powdered sugar
  • 3-5 teaspoons whole milk

Equipment

  • Bundt pan
  • Mixer
  • Wire Rack

Method
 

  1. Preheat your oven to 350°F. Generously spray a 10-inch bundt pan with baking spray that contains flour.
    baking spray with flour
  2. In a small bowl, toss the blueberries with 1 tablespoon of flour until they are evenly coated to prevent sinking.
    2 cups fresh or frozen blueberries, 1 tablespoon all-purpose flour
  3. In a large mixing bowl, whisk together the 2 3/4 cups of flour, baking powder, baking soda, and salt.
    2 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon kosher salt
  4. In a separate large bowl or stand mixer, beat the room temperature butter and granulated sugar for 4-5 minutes until light and fluffy.
    3/4 cup butter, 2 cups granulated sugar
  5. Mix in the eggs one at a time, ensuring each is incorporated, then stir in the vanilla extract.
    4 large eggs, 2 teaspoons real vanilla extract
  6. Add the vegetable oil to the mixture and beat until well combined.
    1/4 cup vegetable oil
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream; mix in small amounts to avoid over-mixing.
    1 cup full-fat sour cream
  8. Gently fold the flour-coated blueberries into the batter using a spatula.
  9. Pour batter into the pan and bake for 50-65 minutes; cover with foil for the last 20 minutes if browning too quickly.
  10. Let cool in the pan for 10-15 minutes, then turn onto a wire cooling rack to cool completely.
  11. Whisk together powdered sugar and milk to desired consistency and drizzle over the cooled cake.
    1 cup powdered sugar, 3-5 teaspoons whole milk

Notes

Use room temperature ingredients (eggs, butter, sour cream) to ensure a smooth batter and better rise. To prevent the cake from sticking, allow it to cool in the pan for exactly 10-15 minutes before inverting onto a rack.