Bundt cakes can be a delectable addition to a breakfast feast. They are typically moist and tasty, and there are numerous recipes to suit a variety of tastes. Here’s a quick and easy Bundt cake recipe that would be ideal for a breakfast treat:
Blueberry-Lemon Bundt Cake
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain yogurt or sour cream
- Zest of 1 lemon
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
- Powdered sugar for dusting (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a standard-size Bundt pan to ensure the cake doesn’t stick.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, and then add the vanilla extract, lemon zest, and yogurt (or sour cream). Mix until all the ingredients are well incorporated.
- Gradually add the dry flour mixture to the wet ingredients, stirring just until combined. Be careful not to overmix.
- Gently fold in the blueberries into the batter.
- Pour the batter into the prepared Bundt pan, spreading it evenly.
- Bake in the preheated oven for about 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes.
- Carefully invert the cake onto a wire rack and let it cool completely.
- Optional: Dust the cooled Bundt cake with powdered sugar before serving for an extra touch of sweetness.
Serve the Blueberry-Lemon Bundt Cake with your favorite breakfast dishes, such as coffee, tea, or fresh fruit. As a pleasant breakfast treat, enjoy the delectable blend of tart lemon, juicy blueberries, and moist cake!