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Blueberry & Bacon Breakfast Bundt

Dessert for breakfast!
Prep Time 30 mins
Cook Time 40 mins
Course Breakfast, Brunch
Cuisine American
Servings 10



  • 8-10 slices bacon, cooked crisp
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 6 T butter melted
  • 1/2 cup brown sugar
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1 cup milk
  • 2 tsp vanilla extract
  • 8 oz fresh blueberries, washed


  • 4 oz cream cheese softened
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 T milk



  • Whisk butter and fat with sugars to combine then whisk in eggs, blend then add vanilla.
  • Toss dry ingredients together and add slowly, mixing with a large spoon, Add milk, stir to combine. Blend batter with a hand mixer until smooth.
  • Cut bacon into small pieces
  • Toss blueberries with 1 T flour and fold into batter with bacon. Pour into a greased bundt pan and bake at 350 for 30-40 minutes until a tester comes out clean.
  • Poke holes all over top of cake and drizzle with real maple syrup if desired
  • Let cake cool in pan on a wire rack for 1-3 hours. Loosen edges and invert onto plate


  • Beat cream cheese with hand mixer until whipped and smooth. Mix in milk and vanilla. Add powdered sugar. If glaze is too thick add a little milk, if too thin add more powdered sugar.
  • Garnish with fresh blueberries
  • Spread icing over top and sides of cake and refrigerate until serving
  • Cake serves 8-12
Keyword blueberry and bacon cake, breakfast cake, brunch, coffee cake