Breakfast Bundt Cake

Start your day on a sweet note with the Morning Bliss Bundt Cake. This delightful recipe combines the richness of butter, the tanginess of Greek yogurt, and the natural sweetness of fresh blueberries, making it the perfect breakfast or brunch treat. Whether you are hosting a special occasion or simply want to indulge in a cozy morning at home, this Bundt cake is sure to impress. With its soft crumb and delightful flavor, the Morning Bliss Bundt Cake has quickly become a favorite among those who value both taste and nutrition in their morning meals. Let’s explore the ingredients, preparation, and unique qualities that make this cake a must-try.

Start your day with a slice of happiness! The Morning Bliss Bundt Cake combines the richness of butter, the tang of Greek yogurt, and the sweetness of fresh blueberries for a delightful breakfast or brunch treat. Perfect for any occasion, this cake is both tasty and nutritious. Indulge in its soft texture and vibrant flavors. Try it today and turn your mornings into a blissful experience! #BundtCake #BreakfastIdeas #Baking #HealthyEating #BlueberryRecipes #Brunch #MorningTreats

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Ingredients

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup brown sugar, packed

1 cup unsalted butter, at room temperature

4 large eggs

1 cup Greek yogurt (plain or vanilla)

½ cup whole milk

1 tablespoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

1 cup blueberries (fresh or frozen)

1 cup chopped walnuts or pecans (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly to ensure the cake releases easily after baking.

Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 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 on medium speed until light and fluffy (about 3-5 minutes).

Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, incorporate the vanilla extract until everything is combined.

Incorporate the Yogurt and Milk: Gradually mix in the Greek yogurt and milk until the mixture is smooth. Be careful not to overmix.

Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture, folding gently with a spatula or wooden spoon. Do not overmix; stir until just combined.

Fold in the Blueberries and Nuts: Gently fold in the blueberries and walnuts (if using), making sure they are evenly distributed throughout the batter.

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

Bake the Cake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown.

Cool and Invert: Once baked, allow the cake to cool in the pan for about 10-15 minutes. Then, gently run a knife around the edges and invert it onto a wire rack to cool completely.

Serve and Enjoy: Once cooled, you can top it with a light dusting of powdered sugar or a drizzle of icing if desired. Slice and serve this delightful breakfast bundt cake with tea or coffee!

Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 10-12 slices