- Blueberry Breakfast Bundt Cake

$To make the Blueberry Breakfast Bundt Cake, you need the following ingredients: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup plain Greek yogurt - 1 cup fresh blueberries (plus extra for garnish) - Zest of 1 lemon - ½ cup powdered sugar (for glaze) - 1-2 tablespoons lemon juice (for glaze) These ingredients blend together to create a soft, moist cake. The blueberries give it sweetness and a burst of flavor. The Greek yogurt adds creaminess, making the cake rich. The lemon zest brightens the taste. When selecting blueberries, choose fresh, plump ones. Check for any squished or moldy berries. Fresh blueberries will give the best flavor and texture. Gather all these ingredients before you start. This will help you stay organized and make baking easier. You can find the full recipe at the end of this article. 1. Preheat the oven and prepare the Bundt pan Start by preheating your oven to 350°F (175°C). Grease your Bundt pan with butter or non-stick spray. This step is key for easy cake removal later. 2. Mix dry ingredients separately In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step helps distribute the leavening agents evenly throughout the batter. 3. Combine wet ingredients and gradually mix with dry In a large bowl, beat the softened butter and sugar until fluffy. Add the eggs one at a time, mixing well. Then stir in the vanilla extract and lemon zest. Gradually mix in the dry ingredients and Greek yogurt, starting and ending with the dry mix. Mix until just combined; over-mixing can make the cake tough. 4. Fold in blueberries gently and pour the batter Gently fold in the fresh blueberries. Be careful not to crush them. Pour the batter into the prepared Bundt pan, spreading it evenly. 5. Bake in preheated oven with recommended time Place the Bundt pan in the oven and bake for 40-45 minutes. Check doneness by inserting a toothpick in the center. If it comes out clean, your cake is ready. 6. Cooling instructions before glazing Once baked, let the cake cool in the pan for 10 minutes. Then, invert it onto a wire rack to cool completely. Cooling is important; it prevents the glaze from melting away. 7. Prepare the glaze and drizzle over the cake after cooling In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle this glaze over the cooled Bundt cake. Add extra blueberries on top for a fresh look. Enjoy your Blueberry Breakfast Bundt Cake! For the complete recipe, check the Full Recipe section. To bake a great Bundt cake, start by greasing the pan well. Use butter or non-stick spray to coat every nook. This helps the cake slide out easily. For even baking, place the Bundt pan in the center of the oven. Avoid opening the door too soon. Use a toothpick to check doneness. Insert it into the center of the cake. If it comes out clean, the cake is ready. If you want to make a healthier cake, try using whole wheat flour instead of all-purpose flour. You can also replace granulated sugar with honey or maple syrup. This adds a natural sweetness. For dairy-free options, use coconut yogurt instead of Greek yogurt. You can also replace butter with coconut oil. These swaps keep the cake moist and tasty. Make your Bundt cake shine by placing it on a pretty cake stand. Dust the top with powdered sugar for a lovely touch. Add some fresh blueberries on top for color and flavor. Serve slices with a side of whipped cream or a dollop of yogurt. This makes for a delightful breakfast treat. For drinks, pair it with coffee or tea for a perfect morning. {{image_2}} You can change the flavor of your blueberry breakfast bundt cake easily. Try adding other fruits like raspberries or strawberries. These fruits bring new colors and tastes. They also mix well with blueberries. You can add a cup of these fruits into the batter just like the blueberries. Another fun option is to experiment with spices. Adding a touch of cinnamon can give your cake a warm, cozy flavor. Just mix in about a teaspoon when you blend your dry ingredients. This small change can make a big difference in taste. If you need a gluten-free version, it's simple. Just substitute all-purpose flour with gluten-free flour. Many brands offer good gluten-free options now. The texture might change a bit, but the cake will still taste great. Just follow the same steps in the recipe. This way, everyone can enjoy this delicious cake. To make a vegan-friendly blueberry breakfast bundt cake, swap the eggs and butter. Use flax seeds for eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. Let it sit for a few minutes until it gets thick. Instead of butter, you can use coconut oil or vegan butter. Also, choose a plant-based yogurt like almond or coconut yogurt. These easy swaps will still give you a tasty and moist cake. You won't miss the eggs or dairy at all! For the full recipe, check the link. To keep your Blueberry Breakfast Bundt Cake fresh, use these simple tips: - Cool the cake completely before storing. This helps prevent moisture buildup. - Use an airtight container for best results. It keeps the cake moist and soft. - If you don’t have a container, wrap the cake tightly. Use plastic wrap or foil. - Store the cake at room temperature for up to three days. For longer storage, freeze it. Freezing your Bundt cake is easy! Here’s how to do it: - First, make sure the cake is completely cool. - Wrap the cake in plastic wrap. Then, wrap it in foil for extra protection. - You can also slice the cake before freezing. This makes it easier to grab a piece later. - It can last in the freezer for up to three months. Label it with the date for easy tracking. When you’re ready to serve the cake, follow these thawing tips: - Thaw the cake overnight in the fridge. This keeps it moist and tasty. - If you’re in a hurry, you can let it sit at room temperature for about an hour. - For sliced cake, you can microwave it for a few seconds. Just be careful not to overheat it. - Once thawed, enjoy your delicious cake! What can I use instead of Greek yogurt? You can use sour cream or plain yogurt. Both give a nice moisture and flavor. If you want a dairy-free choice, try using coconut yogurt. How do I know when the Bundt cake is done baking? Check with a toothpick. Insert it in the center. If it comes out clean, the cake is done. If not, give it a few more minutes. Can I make this cake ahead of time? Yes, you can bake the cake a day before. Just store it in an airtight container. It stays fresh and delicious. What are the nutritional facts for this recipe? The cake has about 210 calories per slice. It also includes healthy fats and fiber from blueberries. For exact details, check the ingredients and adjust as needed. What should I do if my cake sinks in the middle? If the cake sinks, it may be due to too much moisture. Make sure you measure all ingredients correctly. Also, avoid opening the oven door too soon. How to fix dry Bundt cake issues? If your cake turns out dry, try adding more yogurt next time. You can also drizzle some simple syrup over the cake after it cools. What to serve with blueberry breakfast bundt cake and drink pairings? Serve the cake warm or at room temperature. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream. For drinks, try fresh orange juice or a nice cup of coffee. This blog post covered everything you need to know about making a delicious blueberry breakfast Bundt cake. We explored the ingredients, step-by-step instructions, and tips for perfect results. I shared variations and storage methods to keep your cake fresh. Finally, I answered common questions to make baking easier. Now, it’s your turn to bake this delightful treat. Enjoy every slice and share it with others!$

- Blueberry Breakfast Bundt Cake

Indulge in the deliciousness of Blueberry Breakfast Bundt Cake! This easy recipe combines fresh blueberries, Greek yogurt, and a hint of lemon for a delightful morning treat. Perfectly fluffy and topped with a sweet glaze, this cake is ideal for gatherings or a cozy brunch. Click to explore step-by-step instructions and tips to impress your guests with this stunning dessert. Don't miss out on creating this tasty masterpiece!

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Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup plain Greek yogurt

1 cup fresh blueberries (plus extra for garnish)

Zest of 1 lemon

½ cup powdered sugar (for glaze)

1-2 tablespoons lemon juice (for glaze)

Instructions

Preheat the oven to 350°F (175°C). Grease a Bundt pan with butter or non-stick spray and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

In a large bowl, beat together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.

Add in the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and lemon zest.

Gradually add the dry ingredients into the wet mixture, alternating with the Greek yogurt, starting and ending with the dry ingredients. Mix until just combined.

Gently fold in the fresh blueberries, being careful not to overmix to prevent the berries from breaking.

Pour the batter into the prepared Bundt pan and spread evenly.

Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack. Let it cool completely.

In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle this glaze over the cooled Bundt cake and decorate with extra blueberries.

Prep Time: 20 min | Total Time: 1 hr | Servings: 10

- Presentation Tips: Place the Bundt cake on a decorative cake stand and serve with a handful of fresh blueberries and a dusting of powdered sugar for an elegant look.