Blueberry Breakfast Bundt Cake

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.

Blueberry Breakfast Bundt Cake

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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.