There’s something absolutely delightful about starting your day with a slice of bundt cake, don’t you think? I mean, who wouldn’t want a breakfast that looks as beautiful as it tastes? This bundt cake breakfast recipe is a true gem in my kitchen, and I can’t wait to share it with you! The way the blueberries burst with flavor and the cake stays moist and tender is just heavenly. I remember the first time I made this for a lazy Sunday brunch. The aroma wafting through the house had everyone eagerly gathering around the kitchen, and trust me, it didn’t last long! It’s simple, quick to whip up, and perfect for those cozy mornings when you want to treat yourself (or your family) without too much fuss. You’ll definitely want to add this recipe to your breakfast rotation!

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened to room temperature
• 1 cup milk
• 3 large eggs
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup fresh blueberries (you can use frozen if needed, just don’t thaw them)

These ingredients come together to create a wonderfully moist and flavorful bundt cake breakfast that you’ll absolutely love. Make sure your butter is softened; it really helps to achieve that creamy texture when you mix it with sugar. And oh, those blueberries! They add a burst of sweetness that makes every bite feel like a little celebration. Enjoy gathering these goodies; the magic is just about to happen!

How to Prepare Instructions

1. First things first, preheat your oven to 350°F (175°C). Trust me, this is a crucial step! You want that oven nice and toasty when you’re ready to pop in your cake.
2. Next, grab your bundt cake pan and give it a good greasing with butter or a non-stick cooking spray, then dust it with flour. This ensures your cake slides right out when it’s done. Nobody wants a cake disaster!
3. In a large mixing bowl, cream together the softened butter and sugar until it’s light and fluffy. You can use a hand mixer or a stand mixer—whatever you have on hand. This usually takes about 3-5 minutes. The fluffier the mixture, the better the cake!
4. Now, let’s add the eggs. Crack them in one at a time, mixing well after each addition. This helps to incorporate them fully, which is key for that perfect texture. Don’t rush this part!
5. Stir in the vanilla extract, and just breathe in that lovely aroma. It’s going to make your kitchen smell divine!
6. In another bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the baking powder, which is super important for helping your cake rise evenly.
7. Now comes the fun part! Gradually add the dry ingredients to your butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix just until everything is combined; over-mixing can lead to a dense cake—and nobody wants that!
8. Gently fold in those gorgeous blueberries. I like to use fresh ones for the best flavor, but if you’re using frozen, just toss them right in from the freezer. No need to thaw!
9. Pour the luscious batter into your prepared bundt pan, smoothing the top if needed. Give it a little shake to settle everything in.
10. Now, bake that beauty in the preheated oven for 45-50 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. This is the moment of truth—exciting, right?
11. Once it’s baked to perfection, let it cool in the pan for about 10 minutes. This allows the cake to set a bit before you flip it out. After that, turn it out onto a wire rack to cool completely. I know it’s tempting, but resist the urge to slice into it right away!

And there you have it! Follow these steps, and you’ll be rewarded with a gorgeous bundt cake breakfast that’s sure to impress everyone around the table. Enjoy the process—cooking is all about having fun!

Why You’ll Love This Recipe

• It’s incredibly easy to make, perfect for busy mornings or leisurely weekends!
• The combination of soft cake and juicy blueberries creates a burst of flavor in every bite.
• It looks stunning on the table, making it a showstopper for brunch gatherings.
• Each slice is moist and tender, with a delightful texture that will have everyone asking for seconds.
• It serves a crowd, making it ideal for family breakfasts or when you have friends over.
• You can easily customize it with different fruits or spices to suit your taste.
• Leftovers (if there are any!) keep well, so you can enjoy it for days to come.

Trust me, once you bake this bundt cake breakfast, it’ll quickly become a favorite in your home. Everyone will love indulging in this delicious treat!

Tips for Success

Now that you’re ready to make your bundt cake breakfast, here are some of my top tips to ensure it turns out perfectly every time!

• Room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature before you begin. This helps them blend together smoothly, resulting in a lighter cake.
• Don’t skip the greasing: Seriously, grease and flour that bundt pan well! This is key to getting your cake out in one beautiful piece. You can even use a non-stick spray specifically made for baking to make it easier.
• Check for doneness: When you insert a toothpick into the center, it should come out clean or with just a few moist crumbs. If it’s wet, give it a few more minutes. Just be careful not to overbake, as that can dry out your lovely cake!
• Let it cool: After baking, allow the cake to cool in the pan for about 10 minutes. This helps it set and reduces the risk of breaking when you flip it out. Patience is key here!
• Experiment with flavors: Don’t hesitate to play around with the ingredients! You can add lemon zest for a bright twist, or swap blueberries for raspberries or chopped strawberries. The possibilities are endless!
• Use a kitchen scale: If you have one, measuring your flour by weight can lead to more consistent results. Too much flour can make your cake dense, so this is a great tip if you want to get precise!

With these tips, you’re all set to bake the most delightful bundt cake breakfast ever! I can’t wait for you to take that first bite—it’s going to be amazing!

Variations

The beauty of this bundt cake breakfast is its versatility! You can easily switch things up to keep it fresh and exciting. Here are some of my favorite variations that you can try:

• Mixed Berries: Instead of just blueberries, toss in a mix of raspberries, blackberries, or even strawberries. The combination adds a colorful twist and a medley of flavors!
• Citrus Zest: Add a tablespoon of lemon or orange zest to the batter for a refreshing pop of brightness. It complements the sweetness of the cake beautifully!
• Spiced Delight: Introduce warm spices like cinnamon or nutmeg to the dry ingredients. Just a teaspoon can add a cozy depth to your bundt cake breakfast.
• Chocolate Chip Bundt: If you’re feeling indulgent, fold in some semi-sweet chocolate chips along with the blueberries. Chocolate and blueberries together? Yes, please!
• Nutty Goodness: Incorporate chopped nuts like walnuts or pecans for added texture and flavor. Just be sure to toast them lightly for that extra crunch!
• Banana Bread Bundt: Replace the milk with mashed ripe bananas for a delicious banana cake. It’s like two breakfast favorites in one!
• Apple Cinnamon: Swap the blueberries for diced apples and add a sprinkle of cinnamon. It creates a comforting fall-inspired bundt cake that’s perfect year-round!

Feel free to mix and match these ideas! The key is to have fun and let your creativity shine while keeping the essence of this bundt cake breakfast intact. I can’t wait to hear what delicious combinations you come up with!

Storage & Reheating Instructions

Once you’ve made this delicious bundt cake breakfast, you might find yourself with some leftovers (if you’re lucky!). Here’s how to store it and keep it fresh for those next morning cravings!

• Storing Leftovers: Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. This will help keep the cake moist and prevent it from drying out. It can be stored at room temperature for up to 2 days, or in the refrigerator for up to a week.
• Freezing: If you want to save it for later, this bundt cake freezes beautifully! Slice it into individual pieces and wrap each slice in plastic wrap, then place them in a freezer-safe bag or container. It can stay frozen for up to 3 months. Just make sure to label with the date so you can keep track!
• Reheating: When you’re ready to enjoy a slice again, you can either let it thaw in the refrigerator overnight or at room temperature for a couple of hours. To warm it up, pop it in the microwave for about 15-20 seconds. If you’re reheating a larger piece, you can use the oven—wrap it in foil and heat at 350°F (175°C) for about 10-15 minutes. This will help maintain its lovely texture!

With these simple storage and reheating tips, you can savor that delicious bundt cake breakfast for days to come. Trust me, it’s just as delightful the second time around! Enjoy every slice!

Nutritional Information

Now, let’s talk about the nutritional side of things for this delicious bundt cake breakfast! Keep in mind that these values are estimates, but they give you a good idea of what you’re enjoying with each slice:

• Serving Size: 1 slice
• Calories: 210
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 50mg
• Sodium: 150mg
• Carbohydrates: 32g
• Fiber: 1g
• Sugar: 10g
• Protein: 4g

This bundt cake breakfast is a wonderful way to start your day, balancing those carbs for energy with a bit of protein and fat for staying power. Enjoy every delicious bite without guilt, and feel free to share it with friends and family! It’s all about good food and great company, right?

FAQs

Can I use frozen blueberries in this bundt cake breakfast?
Absolutely! Frozen blueberries work just fine. Just toss them in straight from the freezer without thawing. This way, they won’t bleed into the batter too much and will still give you those lovely bursts of flavor.

How do I know when the cake is done baking?
Great question! A toothpick inserted into the center should come out clean or with just a few moist crumbs clinging to it. If it comes out wet, give it a few more minutes in the oven. Remember, though, don’t overbake—just a couple of extra minutes can dry it out!

Can I make this bundt cake breakfast ahead of time?
Definitely! You can bake it a day in advance and let it sit at room temperature, wrapped well. Just make sure to dust it with powdered sugar right before serving for that extra touch!

What can I substitute for milk in this recipe?
If you need a dairy-free option, you could use almond milk, coconut milk, or even oat milk! They all work well and will still give your bundt cake breakfast that lovely moist texture.

How should I store the leftovers?
After it cools completely, wrap the bundt cake tightly in plastic wrap or place it in an airtight container. It’ll stay fresh at room temperature for a couple of days, or you can refrigerate it for about a week. If you want to keep it longer, freeze it in slices!

bundt cake breakfast: 7 Irresistible Taste-Bud Treats

---

• Author: Julia marin
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A delightful bundt cake perfect for breakfast.

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened
• 1 cup milk
• 3 eggs
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup blueberries

---

Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a bundt cake pan.
3. In a bowl, cream the butter and sugar together.
4. Add eggs one at a time, mixing well after each.
5. Stir in vanilla extract.
6. In another bowl, combine flour, baking powder, and salt.
7. Add the dry ingredients to the wet mixture, alternating with milk.
8. Fold in blueberries gently.
9. Pour the batter into the prepared bundt pan.
10. Bake for 45-50 minutes or until a toothpick comes out clean.
11. Let it cool in the pan for 10 minutes, then turn out onto a wire rack.

Notes

• Store leftovers in an airtight container.
• Can substitute blueberries with other fruits.
• Serve with a dusting of powdered sugar if desired.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 10g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 50mg

Keywords: bundt cake breakfast