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Blueberry Breakfast Bundt Cake

Blueberry breakfast bundt cake with blueberries baked throughout a tender crumb, then finished with a thick lemon glaze that drips down the ridges. This easy bundt cake is brushed with citrusy sweetness and dusted with powdered sugar for a brunch-ready glazed bundt cake look.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 3 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
cake batter
  • 1 cup butter softened
  • 1.5 cup sugar
  • 3 eggs large
  • 1 cup sour cream
  • 2 tsp vanilla extract
  • 1 lemon zest zest of 1 lemon
blueberries
  • 2 cup fresh blueberries tossed in 1 tablespoon flour
  • 1 tbsp flour for tossing with blueberries
lemon glaze
  • 1.5 cup powdered sugar
  • 3 tbsp fresh lemon juice use 3–4 tablespoons

Equipment

  • 1 bundt pan

Method
 

Prep the pan and preheat
  1. Preheat the oven to 350°F, then generously grease and flour a 10-cup bundt pan so every ridge releases cleanly after baking.
Make the batter
  1. Beat the softened butter and sugar until light and fluffy, scraping the bowl as needed for an even texture.
  2. Add the eggs one at a time, mixing until each egg is fully incorporated before adding the next.
  3. Mix in the vanilla extract, then add the lemon zest and blend just until the batter looks uniform.
  4. Mix in the sour cream until smooth, keeping the batter thick and cohesive.
  5. Add the all-purpose flour, baking powder, baking soda, and salt, then fold until just combined so the cake stays tender.
  6. Gently fold in the floured blueberries, stopping as soon as they’re evenly distributed to prevent crushing.
Bake and glaze
  1. Pour the batter into the prepared bundt pan, filling the center and smoothing the top for even baking.
  2. Bake at 350°F for 45–55 minutes, until a toothpick inserted in the center comes out clean with no wet batter.
  3. Cool the cake in the pan for 15 minutes so it firms up, then invert onto a rack or plate.
  4. Drizzle the lemon glaze over the completely cooled cake, letting thick rivulets fall down the ridges for the signature glazed bundt cake look.

Notes

Pro tip: make sure the cake is completely cooled before glazing so the lemon glaze stays thick and forms visible drips down the ridges. Store covered at room temperature up to 2 days or in the refrigerator up to 5 days; freeze the baked cake (unglazed) up to 2 months and thaw, then glaze. For a lower-fat option, use reduced-fat sour cream and butter in the same amounts.