Ready to ditch boring breakfasts? Meet the Blueberry Bundt Coffee Cake—your new morning hero. Packed with juicy blueberries and draped in a buttery glaze, it’s a game-changer. It’s soft, tangy, and scandalously delicious. Forget dry, bland pastries; this one oozes berry goodness. Bake it, slice it, and brace for the stampede. Brunch guests will pretend to care about moderation. Spoiler: They won’t. You’ll want to hide a piece for yourself—trust me.
Blueberry Bundt Coffee Cake
A moist, blueberry-filled Bundt cake with a rich coffee flavor and sweet glaze. Pure breakfast bliss.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup unsalted butter softened
- 1 ½ cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh blueberries
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour the Bundt pan.
- In a bowl, mix flour, baking powder, and baking soda.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, mixing well. Stir in vanilla.
- Alternate adding flour mixture and sour cream, mixing until smooth.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan. Smooth the top.
- Bake for 55 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a rack.
- Whisk powdered sugar, milk, and vanilla for the glaze.
- Drizzle glaze over the cooled cake.
Notes
Nutritional Values (per serving)
- Calories: 360
- Total Fat: 19g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
Vitamins and Minerals (per serving)
- Vitamin C: 10%
- Calcium: 8%
- Iron: 6%
- Magnesium: 5%
- Potassium: 5%
Additional Notes/Tips
- Fresh blueberries work best, but frozen ones won’t judge.
- Dust the berries with flour to prevent sinking.
- Store it tightly wrapped for up to 3 days—if it lasts that long.
