Description
This Blueberry Breakfast Cake is a moist, tender cake bursting with fresh blueberries, perfect for a delightful morning treat or brunch. With a simple batter enriched with vanilla and butter, it’s baked to golden perfection in a bundt pan and served as-is or with a dusting of powdered sugar or a lemon glaze for added zest. Versatile and easy to make, it’s a crowd-pleaser that can be customized with various berries, citrus zest, or dairy-free alternatives.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups fresh blueberries
Optional Toppings
- Powdered sugar, for dusting
- Lemon glaze (powdered sugar mixed with fresh lemon juice)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly with butter or non-stick spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined to ensure even distribution of leavening agents.
- Combine Wet Ingredients: In a separate bowl, beat together the softened butter, eggs, milk, and vanilla extract until the mixture is smooth and creamy.
- Mix Batter: Add the wet ingredient mixture to the dry ingredients and stir gently just until combined; avoid overmixing to keep the cake tender.
- Fold in Blueberries: Carefully fold in the fresh blueberries to the batter, being gentle to prevent them from breaking and bleeding into the batter.
- Pour and Smooth Batter: Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula for an even bake.
- Bake: Place the pan in the preheated oven and bake for 45–50 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan for 10–15 minutes to set, then carefully invert onto a wire rack to cool completely to room temperature.
- Serve: Serve the cake as-is or enhance it with a light dusting of powdered sugar or a drizzle of fresh lemon glaze for brightness and extra flavor.
Notes
- Citrus Zing: Add lemon or orange zest to the batter for a bright citrus flavor.
- Crumb Topping: Sprinkle a streusel of butter, sugar, and flour on top before baking for extra texture.
- Berry Swap: Substitute blueberries with raspberries, blackberries, or a mixed berry medley for variety.
- Dairy-Free Option: Substitute plant-based butter and non-dairy milk such as almond or oat milk to make the recipe dairy-free.
