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The Morning Bliss Bundt Cake is more than just a dessert; it’s a celebration of flavors that can transform your breakfast table into a delightful feast. This moist and flavorful cake combines the richness of butter and eggs with the refreshing tang of buttermilk and the sweetness of blueberries, topped off with a delightful crunch from walnuts or pecans. Whether you’re looking to impress guests at a brunch gathering, reward yourself during a quiet morning, or simply enjoy a slice of sweetness with your coffee, this cake is the perfect companion.

Bundt Cake Breakfast

Start your day right with the Morning Bliss Bundt Cake—a delicious blend of butter, buttermilk, and fresh blueberries, all wrapped in a moist, tender crumb. Perfect for brunch or a cozy morning treat, this cake is not only visually stunning but also bursting with flavor and texture from nuts and spices. Easy to make and delightful to enjoy, it’s a recipe that promises to brighten any morning. Bake this cake for a delightful experience! #BundtCake #BreakfastCake #Baking #Blueberries #BrunchRecipes #MorningTreats
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Ingredients
  

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

1 cup buttermilk

3 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

1 cup chopped walnuts or pecans

1 cup fresh or frozen blueberries

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a Bundt cake pan thoroughly to prevent sticking.

    In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

      Add in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.

        In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.

          Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.

            Gently fold in the chopped nuts and blueberries, being careful not to overmix.

              Pour the batter into the prepared Bundt pan, smoothing the top with a rubber spatula.

                Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.

                  Once baked, let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 1 hour 5 minutes | Servings: 10