Bundt Cake Breakfast

Start your day on a sweet note with the Morning Bliss Bundt Cake. This delightful recipe combines the vibrant flavors of fresh blueberries, zesty lemon, and warm cinnamon, creating a perfectly balanced treat that is ideal for breakfast or brunch. Whether you're hosting a family gathering, a brunch with friends, or simply treating yourself to a special morning, this cake will surely impress. Its beautiful bundt shape not only adds an aesthetic appeal but also serves as a functional centerpiece that draws everyone in.

Bundt Cake Breakfast

Start your day with a slice of Morning Bliss Bundt Cake! This delightful cake combines the sweetness of blueberries, the zing of lemon zest, and a hint of cinnamon, creating a perfect morning treat. Easy to make, just mix the simple ingredients, bake, and finish with a bright lemon glaze. Perfect for breakfast or brunch, it's sure to impress your family and friends. Enjoy this delicious and moist cake with your favorite beverage!

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Ingredients

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

1 cup granulated sugar

½ cup brown sugar, packed

4 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

1 cup blueberries (fresh or frozen)

Zest of 1 lemon

½ teaspoon ground cinnamon

For the Glaze:

1 cup powdered sugar

2 tablespoons lemon juice

1 tablespoon milk

Optional: Lemon zest for garnish

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan to prevent sticking.

Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.

Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer until light and fluffy, about 3-4 minutes.

Add the Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and lemon zest, mixing until combined.

Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry mixture to the wet mixture in three parts, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix.

Fold in the Blueberries: Gently fold in the blueberries with a spatula, ensuring they are evenly distributed throughout the batter.

Pour into the Bundt Pan: Transfer the batter into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.

Bake: Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent with foil.

Cool the Cake: Once done, let the cake cool in the pan for 10-15 minutes. Then, carefully invert onto a wire rack to cool completely.

Make the Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Adjust the consistency by adding more powdered sugar or milk as needed.

Glaze the Cake: Once the cake is completely cooled, drizzle the glaze over the top of the Bundt cake and sprinkle with additional lemon zest if desired.

Serve and Enjoy: Slice the cake and serve it as a delightful breakfast treat, enjoying with your favorite morning beverage!

Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 12 slices