Blueberry Breakfast Bundt Cake: 10 Reasons to Love It

Blueberry Breakfast Bundt Cake: An Incredible Ultimate Recipe

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Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, ensuring it is well-coated to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
Incorporate the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
Gradually add the sour cream, mixing until smooth and well combined.
Slowly add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
Gently fold in the fresh blueberries and lemon juice, if using, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Place the bundt pan in the preheated oven and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Remove the bundt cake from the oven and allow it to cool in the pan for about 15-20 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar, if desired, for an elegant finish.