Breakfast Biscuit Bundt Cake

Breakfast is often hailed as the most important meal of the day, and for good reason. It sets the tone for our energy levels and mood, and the creative combinations of sweet and savory flavors found in breakfast dishes have gained immense popularity in recent years. From classic pancakes topped with crispy bacon to eggs served alongside sweet pastries, the melding of these contrasting tastes creates a delightful culinary experience. Among the intriguing breakfast innovations making waves, the Breakfast Biscuit Bundt Cake stands out as a unique twist on traditional morning fare.

Transform your breakfast routine with this enchanting Breakfast Biscuit Bundt Cake! This unique recipe beautifully blends the flaky texture of refrigerated biscuit dough with sweet blueberries, crispy bacon, and sharp cheddar cheese. Ideal for brunch gatherings or special occasions, it requires minimal effort yet delivers fantastic flavor. Impress your family and friends with this visually stunning cake that balances sweet and savory delight in every bite. Discover the easy preparation steps and enjoy a delightful start to your day!

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Ingredients

2 cans of refrigerated biscuit dough (each containing 8 biscuits)

1 cup granulated sugar

1 teaspoon ground cinnamon

1/2 cup unsalted butter, melted

1 cup blueberries (fresh or frozen)

1 cup chopped cooked bacon (or sausage, if preferred)

1 cup shredded cheddar cheese

1/4 cup maple syrup

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/4 teaspoon salt

Instructions

Prepare the Bundt Pan: Preheat the oven to 350°F (175°C). Grease a 10-inch Bundt pan with non-stick spray or butter, ensuring it's thoroughly coated to prevent sticking.

Mix Sugar and Cinnamon: In a medium bowl, combine the granulated sugar and cinnamon. This will be used to coat the biscuits for added sweetness and flavor.

Cut the Biscuit Dough: Open the cans of biscuit dough and cut each biscuit into quarters. This will create smaller pieces that can be easily mixed with the other ingredients.

Coat the Dough: In a large mixing bowl, combine the quartered biscuit pieces with half of the cinnamon sugar mixture, making sure to coat all the pieces well.

Add Mix-Ins: Fold in the blueberries, chopped bacon, and shredded cheddar cheese into the biscuit dough mixture. Make sure everything is evenly distributed.

Prepare the Liquid Mixture: In a separate bowl, whisk together the melted butter, maple syrup, eggs, vanilla extract, baking powder, and salt until fully combined.

Combine Dry and Wet Ingredients: Pour the liquid mixture over the biscuit mixture. Gently stir until just combined – be careful not to over mix; you still want to keep the biscuit pieces intact.

Transfer to Bundt Pan: Pour the combined mixture into the prepared Bundt pan, spreading it out evenly.

Sprinkle Remaining Cinnamon Sugar: Take the remaining cinnamon sugar mixture and sprinkle it over the top of the batter in the pan.

Bake: Place the Bundt pan in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve: Once baked, remove the Bundt cake from the oven and let it cool in the pan for about 10-15 minutes before inverting onto a serving plate. Allow it to cool for an additional 10 minutes before slicing.

Optional Glaze: For an extra touch, mix 1 cup of powdered sugar with 2 tablespoons of milk and drizzle over the cooled cake before serving.

Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 10-12