Blueberry Breakfast Cake
Updated: May 7
It’s timeless, delicious, and easy. What makes this cake effortless is that it begins with a simple store bought Yellow Cake Mix. The convenience of having the dried ingredients premeasured, consistent and always on hand is a busy baker’s dream!
1 Yellow Cake Mix (NOT Duncan Hines,there is something wrong with that mix 😳), with pudding in the mix or “Extra Moist”, I use Pillsbury
3/4 cup vegetable oil
3/4 cup sour cream
2 cups blueberries, fresh or frozen (Add a pinch of vanilla if you like the taste)
Two bowls, one for the wet ingredients and one for the dry.
Mix the blueberries, preferably frozen to best hold their shape, into the dry ingredients first. Using frozen berries helps keep them from bleeding out into the cake. Mixing them into the flour first keeps them from clumping or falling to the bottom of the pan during baking.
Whisk together the eggs, sour cream and oil and then add into the dry ingredients turning gently from the bottom, don’t overmix and don’t break your blueberries.
Spray a seasoned bundt pan liberally with Pam or other nonstick oil. Spread the cake mixture into the bundt pan distributing the blueberries evenly. Spread a few final berries on the top so that every slice will be assured ample berries.
Bake at 350 degrees for 50 minutes.
If using frozen berries you may need an extra 5 minutes of cooking time.
The BBC should be a nice golden brown across the entire top and have no softness in the center. If you cook it a shorter time it’s a wonderful fluffy cake. If you cook it a bit longer the crust caramelizes and holds up under lemon curd or a berry compote. It’s a personal choice.
Let cool 10 minutes before gently turning it onto a platter or rack.
I no longer glaze The BBC because I think it’s just too sweet that way. But if you are presenting it for a luncheon or dessert, it’s beautiful when drizzled with a simple icing. Mix 2 T melted butter, 1 cup powdered sugar, 1 T orange juice. adjust for thickness with either more sugar or more juice.
Drizzle on top so the glaze runs into the grooves of the bundt cake, so gorgeous!