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This blueberry breakfast bundt cake has become my weekend signature dish whenever I have guests staying over. The sweet aroma of vanilla and blueberries wafting through the house signals a special morning ahead.
I originally created this recipe when hosting a family reunion last summer. What started as a quick solution for feeding twelve hungry relatives has now become the most requested treat whenever anyone visits our home.
Ingredients
- Frozen or fresh blueberries: Fresh berries provide bursts of flavor while frozen ones work perfectly year round
- All purpose flour: Creates the perfect sturdy yet tender cake structure
- Butter: Use unsalted at room temperature for best incorporation and flavor control
- Sour cream: The secret ingredient that makes this cake incredibly moist
- Vanilla extract: Splurge on pure vanilla for the best flavor profile
- Eggs: Ensure they are room temperature for proper emulsification
- Granulated sugar: Provides sweetness and helps create air pockets during creaming
- Baking powder and soda: The combination gives the perfect rise without affecting flavor
- Vegetable oil: Adds moisture that stays even when refrigerated
Step-by-Step Instructions
- Prep the blueberries:
- Toss your blueberries with a tablespoon of flour until completely coated. This simple technique prevents them from sinking to the bottom during baking and ensures they stay suspended throughout your cake. The flour coating absorbs excess moisture from the berries and helps them grip to the batter.
- Prepare dry ingredients:
- Whisk together your flour, baking powder, baking soda, and salt thoroughly. This even distribution prevents any pockets of leavening agents that could create uneven rising or bitter spots in the finished cake. Take your time here as proper mixing now prevents issues later.
- Cream butter and sugar:
- Beat the butter and sugar together for a full 4 to 5 minutes until the mixture becomes notably lighter in both color and texture. This extended creaming creates millions of tiny air bubbles that expand during baking, giving your cake its tender crumb. The mixture should look almost fluffy when properly creamed.
- Add wet ingredients:
- Add eggs one at a time, allowing each to fully incorporate before adding the next. This gradual addition prevents the mixture from curdling and ensures proper emulsification. Follow with vanilla and oil, mixing until the batter looks smooth and satiny.
- Combine wet and dry ingredients:
- Alternate adding the dry ingredients with the sour cream, beginning and ending with the dry mixture. This method prevents overmixing which can develop gluten and result in a tough cake. Use gentle, deliberate strokes just until combined.
- Fold in blueberries:
- With a rubber spatula, gently fold the flour coated blueberries into the batter using a cutting motion rather than stirring. This preserves the berries whole and prevents the batter from turning completely purple. Just a few strokes should distribute them evenly.
- Bake to perfection:
- Pour the batter into your well greased bundt pan, ensuring it spreads evenly. The baking time of 50 to 65 minutes can vary based on your oven, so begin checking at the 50 minute mark. The cake will pull slightly away from the sides when done and a toothpick inserted in the center will come out clean.
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This cake holds a special place in my heart because it reminds me of summer mornings at my grandmother's house. She always had some version of a breakfast cake waiting when we woke up, and recreating that tradition in my own home brings me so much joy.
Storage Tips
This bundt cake maintains its moisture beautifully when stored properly. After completely cooling, place it in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. The high fat content from the butter and sour cream helps the cake retain its texture even after freezing and thawing.
Serving Suggestions
Transform this humble breakfast cake into an elegant brunch centerpiece by serving it alongside a bowl of lightly sweetened whipped cream and additional fresh berries. For a more substantial offering, pair with a savory egg casserole or frittata to balance the sweetness. During warmer months, a scoop of vanilla yogurt on the side adds a tangy contrast that complements the blueberries perfectly.
Ingredient Substitutions
If you need to make adjustments to this recipe, consider these tested alternatives. Greek yogurt works beautifully in place of sour cream with nearly identical results. For a dairy free version, substitute the butter with coconut oil and use a plant based yogurt alternative. Those watching sugar intake can reduce the sugar by up to a third without significantly affecting the texture. For gluten sensitivity, a one to one gluten free baking flour blend performs remarkably well in this forgiving recipe.
The History Behind Breakfast Cakes
Breakfast cakes have a rich history in American cuisine, dating back to colonial times when sweet breads and cakes were common morning fare. The bundt pan itself became an American staple in the 1950s and 60s, gaining enormous popularity after a cake baked in the distinctive ring mold won a baking contest. This blueberry version honors that tradition while incorporating modern preferences for fruit forward flavors and less overwhelming sweetness than typical dessert cakes.
Frequently Asked Questions
- → How do I keep the blueberries from sinking in the batter?
Toss the blueberries with a tablespoon of flour before adding them to the batter. This helps distribute them evenly in the cake.
- → Can I use fresh blueberries instead of frozen ones?
Yes, both fresh and thawed frozen blueberries work well. Just make sure thawed berries are patted dry before use.
- → What’s the best way to check if the cake is fully baked?
Insert a toothpick or a butter knife into the center of the cake. If it comes out clean, the cake is done baking.
- → How do I prevent the top of the cake from overbrowning?
Cover the cake loosely with aluminum foil during the last 10-20 minutes of baking to prevent overbrowning.
- → Can I make the glaze thinner or thicker?
Adjust the glaze consistency by adding more milk for a thinner glaze or less milk for a thicker one. Add small amounts at a time while stirring.