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Blueberry Breakfast Bundt Cake

July 13, 2015 By Dawn 3 Comments

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I love the blueberries at this time of the year… perfect for the blueberry breakfast bundt cake.

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.

Blueberry Breakfast Bundt Cake

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.

Blueberry Breakfast Bundt Cake

Blueberry Breakfast Bundt Cake

Blueberry Breakfast Bundt Cake

Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: Blueberry breakfast bundt cake, Blueberry bundt cake
Author: Dawn Yucuis

Ingredients

  • 3/4 butter
  • 1 3/4 cups sugar
  • 4 eggs
  • 1 teaspoon almond extract
  • 1 cup sour cream
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups blueberries
  • Topping-
  • 1/4 cup oats
  • 1/4 cup brown sugar
  • 1/4 cup finely chopped almonds
  • 1/2 teaspoon cinnamon
  • Frosting-
  • 1 1/4 cup powder sugar
  • Dab of soft butter
  • Dash salt
  • 1/4 teaspoon salt
  • 2 tablespoons milk

Instructions

  • Preheat oven to 350 F. Grease and flour a bundt cake pan.
  • Mix together the 1/4 cup oats, 1/4 cup brown sugar, 1/4 cup chopped almonds, and 1/2 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.

 

Blueberry Breakfast Bundt Cake

Filed Under: Breakfast

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Reader Interactions

Comments

  1. Karen @Baking In A Tornado

    July 14, 2015 at 11:11 pm

    I love when I keep updating a recipe until it’s perfect. I think you’ve got this recipe to that point.

    Reply
  2. Angie@Angie's Recipes

    July 15, 2015 at 1:27 am

    I love the idea of having a healthy fruity cake for the breakfast. The cake looks splendid, Dawn.

    Reply
  3. John@Kitchen Riffs

    July 15, 2015 at 9:59 am

    This is my kind of breakfast! Heck, I’d like this for dessert. 😉 Perfect for all the blueberries I’m seeing in stores at the moment. Thanks so much!

    Reply

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Dawn

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My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
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Updated on January 27, 2019