Description
Start your day with a delightful Blueberry Breakfast Bundt Cake that combines fresh blueberries with warm vanilla and cinnamon flavors. Perfect for brunch or a cozy family breakfast, this cake is sure to bring a smile to your face.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 cup Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 3 large Eggs
- 1 cup Milk
- 1/2 cup Vegetable Oil
- 1 cup Blueberries
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease your bundt pan thoroughly with cooking spray or butter, then dust it lightly with flour.
- In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- In another bowl, beat the eggs and then add the sugar, vegetable oil, milk, and vanilla extract. Mix until everything is well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Carefully fold in the fresh or thawed blueberries, ensuring they are evenly distributed throughout the batter.
- Transfer the batter into the prepared bundt pan, smoothing the top with a spatula.
- Place the bundt pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, invert it onto a wire rack to cool completely.
- Once cooled, you can dust the top with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: Don’t overmix the batter to keep the cake light and fluffy. If using frozen blueberries, toss them in a bit of flour before folding them in to prevent sinking.