I love the blueberries at this time of the year… perfect for the blueberry breakfast bundt cake.
I love this time of year. When I enter a grocery store at this time of the year, I love going to the produce center. I think that I could fill my basket with just fresh summer fruits. This past weekend the blueberries were on sale and I couldn’t stop myself from purchasing some for baking.
Our kids were all headed home for the weekend. There was a baptism for our new grandson and a birthday party for my brother, all on the same day. Talk about a busy day.
I knew that it would tough getting out of the house on Sunday morning to get to the baptism on time, so I wanted something that would be fast to eat and something that everyone would enjoy. Who doesn’t love a yummy blueberry breakfast cake, right? Well, I found out that everyone enjoyed this cake and I have to say that it was a hit.
I have made this blueberry breakfast cake a few times now and each time I change it up a bit. This time around I added oats, brown sugar, finely chopped almonds, and cinnamon for a topping. I believe this is my favorite so far. I added some frosting, well just because.
- ¾ butter
- 1¾ cups sugar
- 4 eggs
- 1 teaspoon almond extract
- 1 cup sour cream
- 3 cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 cups blueberries
- ¼ cup oats
- ¼ cup brown sugar
- ¼ cup finely chopped almonds
- ½ teaspoon cinnamon
- 1¼ cup powder sugar
- Dab of soft butter
- Dash salt
- ¼ teaspoon salt
- 2 tablespoons milk
- Preheat oven to 350 F. Grease and flour a bundt cake pan.
- Mix together the ¼ cup oats, ¼ cup brown sugar, ¼ cup chopped almonds, and ½ teaspoon of cinnamon and add to the bundt pan making sure that it is evenly distributed.
- In a large mixing bowl add the butter and sugar, with an electric mixer beat until fluffy. Add the eggs one at a time mixing after each egg. Add the almond extract and sour cream and mix until blended.
- Sift together the flour, baking powder, baking soda, salt, and cinnamon. Add to the egg mixture and mix until well blended. Fold in the blueberries until all blended.
- Pour the batter over top of the oats topping. Place into the preheated oven and bake for 50 to 60 minutes or when a wooden pick is inserted and comes out clean.
- Take out of oven and remove cake from the bundt pan as soon as it is out of the oven. Set on a cooling rack and cool completely.
- Once the cake is cooled mix the frosting. In a small bowl and all the ingredients and beat until smooth and creamy. Drizzle over cake.