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The Sunrise Splendor Bundt Cake is a delightful dessert option that perfectly embodies the essence of spring and summer baking. With its vibrant colors and refreshing flavors, this cake not only impresses the palate but also adds a touch of elegance to any gathering. Whether you’re hosting a brunch, seeking a charming breakfast treat, or looking for a stunning dessert for a special occasion, this Bundt cake checks all the boxes. Its delightful combination of juicy blueberries, zesty lemon, and crunchy nuts creates a symphony of flavors and textures that will leave your guests raving.

Bundt Cake Breakfast

Indulge in the delightful Sunrise Splendor Bundt Cake, a perfect addition to your breakfast or brunch table! Bursting with fresh blueberries and lemon zest, this moist cake combines the rich creaminess of Greek yogurt with crunchy nuts for added texture. In just over an hour, you can create a beautiful centerpiece that not only looks stunning but also tastes amazing. Drizzle with a simple glaze for an extra touch of sweetness. Enjoy a slice of sunshine!
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Ingredients
  

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

1 cup Greek yogurt (vanilla or plain)

3 large eggs

1 tsp vanilla extract

1 tsp baking powder

½ tsp baking soda

½ tsp salt

Zest of 1 lemon

1 cup fresh blueberries (or mixed berries)

1 cup chopped pecans or walnuts (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt cake pan, ensuring all crevices are well-coated.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 4-5 minutes.

        Incorporate Eggs and Yogurt: Add in the eggs one at a time, mixing well after each addition. Then, mix in the Greek yogurt and vanilla extract until fully combined.

          Add Dry Ingredients: Gradually add the dry mixture into the wet mixture, mixing until just combined. Be careful not to overmix.

            Fold in Add-ins: Gently fold in the lemon zest and fresh blueberries (and nuts if using) until evenly distributed throughout the batter.

              Pour and Bake: Pour the batter into the prepared Bundt cake pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

                Cool and Glaze (Optional): Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Optionally, you can drizzle it with a simple glaze made from powdered sugar and lemon juice once cooled.

                  Serve and Enjoy: Slice the cake and serve it warm or at room temperature, perfect for breakfast or brunch with a cup of coffee or tea!

                    Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 12