Introduction
There’s just something magical about the smell of a freshly baked blueberry breakfast Bundt cake wafting through the kitchen in the early hours. It’s that warm, sweet scent of vanilla and juicy berries that makes everyone wander in, still half asleep, drawn by the promise of a perfect morning treat. I’ll be honest—this blueberry breakfast Bundt cake has become my go-to recipe when I want to surprise my family or impress overnight guests (and let’s face it, it’s just as good for a solo treat with a hot cup of coffee).
The first time I made this cake, it was on a whim during a lazy Sunday. I had a pint of blueberries that were just begging to be used, and I figured, why not? Well, after a couple of tweaks and a few more practice runs (sometimes with frozen berries, sometimes with a bit too much zest), I finally landed on a version that’s moist, bursting with blueberries, and just the right amount of sweet.
This blueberry breakfast Bundt cake isn’t just about satisfying those sweet breakfast cravings—it’s about bringing a little cheer to your morning. It’s simple enough for busy weekdays but special enough for brunches, birthdays, or any occasion that calls for something homemade and heartfelt. If you love starting your day with a treat that feels like a hug, this recipe is for you. Whether you’re a weekend baker or just need a reliable crowd-pleaser, this blueberry breakfast Bundt cake delivers every single time.
Why You’ll Love This Blueberry Breakfast Bundt Cake
After making this blueberry breakfast Bundt cake more times than I can count (and tweaking it along the way), I’m convinced it’s the ultimate breakfast cake. Here’s why you’ll fall in love with it, too:
- Quick & Easy: This cake comes together in about 15 minutes of prep—no fancy steps, no fuss. Perfect for those mornings when you want something homemade but don’t have hours to spare.
- Simple Ingredients: Everything you need is probably already in your pantry or fridge. No need to hunt down special flours or hard-to-pronounce extracts.
- Perfect for Brunch or Special Mornings: This blueberry breakfast Bundt cake looks gorgeous on any breakfast table. Whether it’s a birthday, holiday, or slow Sunday, it always gets attention.
- Crowd-Pleaser: Kids, adults, even picky eaters—everyone loves a slice. The blueberries burst with flavor in every bite, and the crumb is moist without being too dense.
- Unbelievably Delicious: The combination of tangy blueberries, a hint of lemon zest, and vanilla is pure comfort. It’s the kind of cake that makes you want seconds (or thirds… you know how it goes).
What sets this blueberrry breakfast Bundt cake apart is the method—tossing the berries in a bit of flour keeps them from sinking, so you get a beautiful distribution in every slice. I also love using Greek yogurt for extra moisture (and a little protein boost). If you’ve ever tried a breakfast cake that turned out dry or bland, this one will change your mind.
Honestly, this recipe just makes mornings feel special. It’s easy enough for a weekday treat but impressive enough for guests. Trust me, after the first bite, everyone will be asking for the recipe. I’ve brought it to potlucks, book clubs, and even gifted it to neighbors—the feedback is always the same: pure breakfast bliss!
Ingredients Needed
This blueberry breakfast Bundt cake uses straightforward ingredients that come together for a moist, flavorful, and absolutely irresistible result. I love that most of these are pantry staples—no need to run out for anything fancy. Here’s what you’ll need:
- All-purpose flour (2 1/2 cups / 310g) – Gives the cake structure and a tender crumb. You can sub with a 1:1 gluten-free blend if needed.
- Baking powder (2 teaspoons) – Helps the cake rise and stay fluffy.
- Baking soda (1/2 teaspoon) – Works with the yogurt for extra lift.
- Salt (1/2 teaspoon) – Balances the sweetness.
- Unsalted butter (1/2 cup / 115g, softened) – For rich flavor and perfect texture. (I recommend Kerrygold for extra creaminess.)
- Granulated sugar (1 cup / 200g) – Just enough for a sweet breakfast treat.
- Eggs (3 large, room temperature) – Bind everything together and add richness.
- Greek yogurt (1 cup / 245g, plain or vanilla) – Makes the crumb super moist. (You can sub sour cream or non-dairy yogurt.)
- Pure vanilla extract (2 teaspoons) – Adds that classic, warm flavor.
- Lemon zest (from 1 lemon) – Brightens everything up. (Optional, but I highly recommend it!)
- Fresh or frozen blueberries (1 1/2 cups / 225g) – The star of the show. (No need to thaw if frozen, just toss with a bit of flour.)
- Extra flour for blueberries (1 tablespoon) – Keeps berries from sinking to the bottom.
- Powdered sugar (optional, for dusting) – For a pretty finish.
A quick note: If you’re using frozen blueberries, don’t thaw them—just toss them with the extra tablespoon of flour right before folding into the batter. In the summer, I love picking up fresh berries from the farmers market. If you want to mix things up, you can swap in blackberries or raspberries for an equally delicious twist.
If you’re dairy-free, use vegan butter and coconut yogurt. For an extra lemony zing, swap the vanilla yogurt for lemon yogurt, or add a splash of lemon juice to the batter. Honestly, this cake is super forgiving—just don’t skimp on the blueberries!
Equipment Needed
Here’s what you’ll need to whip up your blueberry breakfast Bundt cake:
- Bundt pan (10-12 cup size): The classic shape gives this cake its wow factor. If you don’t have one, a tube pan works in a pinch, or you can use two loaf pans (just adjust the bake time).
- Electric mixer or stand mixer: Makes creaming the butter and sugar a breeze. You can do it by hand, but it’s a workout!
- Mixing bowls (at least two): One for the dry, one for the wet ingredients.
- Measuring cups and spoons: Accuracy is key for baking, so grab your favorites (I love OXO’s set for durability).
- Rubber spatula: For folding in the blueberries gently.
- Microplane or fine grater: For the lemon zest, if using.
- Wire rack: For cooling your cake safely and evenly.
If you’re worried about the Bundt pan sticking (been there, done that), make sure to grease it well—use baking spray or brush with melted butter and dust with flour. I’ve learned the hard way that patience is key here—let it cool before flipping. For budget-friendly options, a silicone Bundt pan can work, though I find metal pans give the best golden crust.
Preparation Method
- Preheat and prep: Preheat your oven to 350°F (175°C). Generously grease and flour your Bundt pan, making sure to get into all the nooks and crannies. (This step is crucial—nothing’s worse than half your cake sticking!)
- Mix dry ingredients: In a medium bowl, whisk together 2 1/2 cups (310g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- Cream butter and sugar: In a large mixing bowl (or the bowl of your stand mixer), beat 1/2 cup (115g) unsalted butter and 1 cup (200g) sugar together on medium speed until light and fluffy—about 3 minutes. (It should look pale and airy.)
- Add eggs: Add 3 large eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. (If the mixture looks curdled, don’t worry—it’ll come together in the next step.)
- Mix in yogurt and flavors: Beat in 1 cup (245g) Greek yogurt, 2 teaspoons vanilla extract, and the zest from 1 lemon (if using). The batter will be creamy and fragrant.
- Combine wet and dry: Add the flour mixture to the wet ingredients in two additions, mixing on low speed just until combined. Don’t overmix—stop as soon as you see no more dry flour.
- Prepare blueberries: In a small bowl, toss 1 1/2 cups (225g) blueberries with 1 tablespoon flour. This helps prevent sinking. Gently fold berries into the batter with a spatula, being careful not to break them up too much.
- Bake: Spoon the batter into your prepared Bundt pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs). The top should be golden and the kitchen will smell amazing.
- Cool: Let the cake cool in the pan for 15-20 minutes—seriously, don’t rush this or it could break. Then, carefully invert onto a wire rack to cool completely.
- Finishing touch: Once cooled, dust with powdered sugar if you like, or drizzle with a simple lemon glaze (just mix powdered sugar and a bit of lemon juice until pourable).
If your cake sticks, gently run a thin knife around the edges before turning it out. The biggest tip? Don’t skip greasing the pan thoroughly! And if you’re short on time, you can bake the batter as muffins—just decrease the bake time to about 22-25 minutes.
My favorite part is watching the blueberries burst ever so slightly, leaving pretty purple streaks throughout the cake. That’s when you know it’s going to be good!
Cooking Tips & Techniques
There are a few tricks I’ve learned over time that make this blueberry breakfast Bundt cake turn out bakery-worthy every time.
- Toss blueberries in flour: This keeps them suspended throughout the cake, not sinking to the bottom. I forgot this step once—ended up with a blueberry layer at the base (still tasty, but not as pretty).
- Don’t overmix: After adding the flour, mix just until you see no more dry streaks. Overmixing can lead to a tough, dense cake.
- Room temperature ingredients: This helps everything blend smoothly for a lighter crumb. If you forget, just set eggs in warm water for a few minutes and microwave butter in short bursts until just softened.
- Check doneness early: Every oven is a little different! Start checking around the 45-minute mark. If your cake is browning too quickly, tent with foil.
- Let it cool before flipping: Honestly, I’ve ruined a couple of cakes by getting impatient. Letting it rest in the pan helps it firm up and release cleanly.
- Glaze or dust with sugar: If you want a little extra sweetness, a quick lemon glaze or a sprinkle of powdered sugar looks beautiful and adds a pop of flavor.
If your cake ever comes out dry, try adding a splash more yogurt next time. For an extra golden crust, use a metal pan and bake on the middle rack. And don’t be afraid to taste-test warm—sometimes that’s when it’s at its gooey best!
Variations & Adaptations
This blueberry breakfast Bundt cake is endlessly adaptable. Here are some fun variations I’ve tried:
- Gluten-Free: Swap the all-purpose flour for a gluten-free 1:1 baking blend. The texture stays soft and no one will know the difference.
- Lemon-Lover’s Version: Use lemon yogurt instead of plain, add a tablespoon of lemon juice to the batter, and top with a lemon glaze. The citrus zing is fantastic with blueberries!
- Berry Medley: Use a mix of berries—blackberries, raspberries, and blueberries—for a summer-inspired cake. Just keep the total amount to 1 1/2 cups (225g).
- Dairy-Free: Substitute vegan butter and coconut yogurt. It bakes up just as moist, with a subtle coconut note.
- Nutty Crunch: Add 1/2 cup (60g) chopped walnuts or pecans to the batter for a little crunch.
If you’re feeling adventurous, swirl in a bit of cream cheese filling or sprinkle the top with cinnamon sugar before baking. I once tried adding a handful of white chocolate chips—wow, that was a sweet surprise! For those avoiding eggs, a flaxseed egg or commercial egg replacer does the trick.
Serving & Storage Suggestions
This blueberry breakfast Bundt cake is best served at room temperature or slightly warm. Slice it thick and serve with a dollop of whipped cream or Greek yogurt on the side. It pairs perfectly with a hot mug of coffee, cold brew, or even a fruity herbal tea.
If you’re hosting brunch, set the cake on a pretty platter and sprinkle with extra berries or a light dusting of powdered sugar. For a special touch, serve with a side of lemon curd or berry compote.
For storage, wrap leftover cake tightly in plastic wrap or place in an airtight container. It keeps well at room temperature for up to 2 days, or in the fridge for up to 5 days. To freeze, slice and wrap individual pieces, then store in a freezer bag for up to 2 months. Thaw overnight in the fridge or reheat gently in the microwave (about 15-20 seconds per slice). The flavors deepen by day two—if you can wait that long!
Nutritional Information & Benefits
A generous slice of this blueberry breakfast Bundt cake (about 1/12 of the cake) has roughly 240 calories, 5g protein, and 8g fat. Blueberries are loaded with antioxidants and vitamin C, so you’re getting a little health boost with every bite. Using Greek yogurt adds protein and keeps the cake moist without extra oil.
This recipe is easy to adapt for gluten-free or dairy-free diets, and contains no artificial ingredients. If you’re nut-free, just skip any optional nuts. Eggs and dairy do mean it’s not vegan, but swaps are simple. I love knowing exactly what’s in my breakfast treat—and the nutrition is a nice bonus!
Conclusion
If you’re looking for a breakfast treat that’s easy, beautiful, and totally delicious, this blueberry breakfast Bundt cake is it. The simple ingredients, moist crumb, and bursts of blueberry flavor make it a winner every time. Plus, it’s a recipe you can truly make your own with endless variations.
I keep coming back to this cake because it’s comforting, foolproof, and always makes my mornings brighter. I hope it brings a little extra joy to your table, too.
Give it a try, and don’t forget to share your own twists in the comments—I’d love to hear how you make it yours! Here’s to happy mornings and plenty of blueberry cake!
FAQs About Blueberry Breakfast Bundt Cake
Can I use frozen blueberries instead of fresh?
Absolutely! Just toss them in a tablespoon of flour and fold into the batter straight from the freezer—no need to thaw. This helps prevent streaking and sinking.
How do I prevent my Bundt cake from sticking to the pan?
Grease the pan thoroughly with butter or baking spray, then dust with flour. Make sure you get into every crevice. Let the cake cool in the pan for 15-20 minutes before turning out.
Can I make this cake ahead of time?
Yes! It keeps well at room temperature for up to 2 days, or refrigerate for up to 5 days. The flavors actually get better after a day.
What can I use if I don’t have Greek yogurt?
Sour cream or any thick, plain yogurt works great. For dairy-free, use coconut yogurt or a plant-based option.
Can I make this cake gluten-free?
Yes, just use a 1:1 gluten-free baking flour in place of the all-purpose flour. The cake stays moist and flavorful!
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Blueberry Breakfast Bundt Cake
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
Description
This easy homemade blueberry breakfast Bundt cake is moist, bursting with juicy blueberries, and perfect for mornings, brunches, or special occasions. With simple pantry ingredients and a quick prep, it’s a crowd-pleasing treat that feels like a warm hug to start your day.
Ingredients
- 2 1/2 cups (310g) all-purpose flour, plus 1 tablespoon for blueberries
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (245g) Greek yogurt (plain or vanilla; can substitute sour cream or non-dairy yogurt)
- 2 teaspoons pure vanilla extract
- Zest from 1 lemon (optional, but recommended)
- 1 1/2 cups (225g) fresh or frozen blueberries (do not thaw if frozen)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Generously grease and flour a 10-12 cup Bundt pan, making sure to get into all the nooks and crannies.
- In a medium bowl, whisk together 2 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl or stand mixer, beat the butter and sugar together on medium speed until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition and scraping down the sides as needed.
- Beat in Greek yogurt, vanilla extract, and lemon zest (if using) until creamy and fragrant.
- Add the dry ingredients to the wet in two additions, mixing on low speed just until combined. Do not overmix.
- In a small bowl, toss blueberries with 1 tablespoon flour. Gently fold the berries into the batter with a spatula.
- Spoon the batter into the prepared Bundt pan and smooth the top.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil.
- Let the cake cool in the pan for 15-20 minutes, then carefully invert onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar or drizzle with a simple lemon glaze if desired.
Notes
For best results, toss blueberries in flour before folding into the batter to prevent sinking. Use room temperature ingredients for a lighter crumb. Let the cake cool in the pan before inverting to avoid breaking. The cake can be made gluten-free with a 1:1 baking blend, or dairy-free with vegan butter and coconut yogurt. Store leftovers tightly wrapped at room temperature for 2 days or refrigerate for up to 5 days. Freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Breakfast, Brunch, Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/12 of cake (about 1 slice)
- Calories: 240
- Sugar: 18
- Sodium: 180
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 38
- Fiber: 1
- Protein: 5
Keywords: blueberry bundt cake, breakfast cake, brunch, easy cake, homemade, Greek yogurt, lemon, berries, moist cake, crowd-pleaser, simple ingredients, make ahead, freezer friendly
