Blueberry Breakfast Bundt Cake (Print Version)
# Ingredients:
→ Cake
01 -
2 cups blueberries, frozen (thawed) or fresh
02 -
1 tablespoon unbleached all-purpose flour, to coat blueberries
03 -
2 3/4 cups unbleached all-purpose flour
04 -
1 teaspoon baking powder
05 -
1/2 teaspoon baking soda
06 -
1 teaspoon salt
07 -
3/4 cup unsalted butter, room temperature
08 -
2 cups granulated sugar
09 -
4 eggs, room temperature
10 -
2 teaspoons vanilla extract
11 -
1/4 cup vegetable oil
12 -
1 cup full-fat sour cream, room temperature
13 -
Nonstick cooking spray, for greasing the pan
→ Glaze
14 -
1 cup powdered sugar
15 -
3-5 teaspoons whole milk
# Instructions:
01 -
Toss the blueberries with 1 tablespoon of flour in a small bowl until evenly coated to prevent sinking. Set aside.
02 -
In a large mixing bowl, whisk together 2 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
03 -
In another large mixing bowl, beat the butter and granulated sugar for 4-5 minutes until light and fluffy.
04 -
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and then the vegetable oil until combined.
05 -
Gradually add the dry ingredients to the wet mixture, alternating with sour cream in small amounts, mixing until just combined.
06 -
Gently fold the flour-coated blueberries into the batter using a spatula to avoid breaking them.
07 -
Spray a 10-inch bundt pan generously with nonstick cooking spray. Pour the batter into the pan and spread evenly.
08 -
Bake in a preheated oven at 350°F for 50-65 minutes, or until a toothpick inserted into the center comes out clean. Cover with foil during the last 5-10 minutes if browning too much.
09 -
Remove from the oven and let cool in the pan for 10-15 minutes. Flip onto a cooling rack and let cool completely before transferring to a serving platter.
10 -
In a separate bowl, mix powdered sugar and milk to desired consistency. Drizzle over cooled bundt cake.
# Notes:
01 -
Check doneness by inserting a knife or toothpick into the center. If it comes out clean, the cake is ready.
02 -
Cover the cake with aluminum foil during baking to prevent over-browning.