Description
This Blueberry Breakfast Bundt Cake is a moist, tender cake filled with fresh blueberries and a hint of lemon zest, perfect for a delightful morning treat or brunch. The combination of sour cream and butter creates a rich texture while the powdered sugar dusting adds a lovely finishing touch.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup sour cream
- 1 ½ cups fresh blueberries
Optional Topping
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a bundt pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light, fluffy, and well combined, which should take about 3 to 4 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate. Then stir in the vanilla extract and freshly grated lemon zest to add aroma and brightness.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing which could toughen the cake.
- Incorporate Blueberries: Gently fold in the fresh blueberries, being careful not to crush them to keep the berries intact within the batter.
- Fill Bundt Pan: Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula for an even bake.
- Bake the Cake: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the bundt pan for 15 minutes to settle, then invert onto a wire rack to cool completely.
- Optional Finishing Touch: Dust the cooled cake with powdered sugar before serving to add a touch of sweetness and visual appeal.
Notes
- Ensure that the butter is softened to room temperature for easier creaming.
- Be gentle when folding in blueberries to prevent them from bleeding and turning the batter purple.
- Use fresh blueberries for the best texture and flavor; frozen can be used but may require adjustments.
- Check doneness with a toothpick; if it comes out with wet batter, bake a few minutes longer.
- This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
