Breakfast Biscuit Bundt Cake

Elevate your mornings with the delightful Breakfast Biscuit Bundt Cake! This easy-to-make recipe combines refrigerated biscuit dough with the warmth of cinnamon, sugar, and fresh fruit, creating a visually stunning, gooey masterpiece perfect for brunch or a cozy breakfast at home. With minimal effort and maximum flavor, this cake is sure to impress your family and friends. Discover how to create this mouthwatering treat and enjoy delicious moments together!

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Ingredients

2 cans (16.3 oz each) refrigerated biscuit dough

1 cup granulated sugar

1 tablespoon ground cinnamon

1/2 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup pure maple syrup

1 cup chopped pecans or walnuts (optional)

1 cup fresh blueberries (or your choice of fruit)

1/2 teaspoon pure vanilla extract

1/4 teaspoon salt

1 cup powdered sugar (for the glaze)

2 tablespoons milk (for the glaze)

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with non-stick cooking spray or butter to ensure easy release after baking.

Prepare the Biscuit Dough: Open the cans of refrigerated biscuit dough and separate each biscuit. Cut each biscuit into quarters, then transfer the pieces into a large mixing bowl for easy handling.

Add Flavor: In a separate mixing bowl, combine the granulated sugar and ground cinnamon. Pour the melted butter over the biscuit pieces and then evenly sprinkle the cinnamon-sugar mixture on top. Gently toss the biscuit pieces until they are fully coated with the buttery, sugary mixture.

Layer the Bundt Pan: First, pour the packed brown sugar and pure maple syrup into the bottom of the greased Bundt pan, creating a sticky base. If using, sprinkle the chopped nuts and fresh blueberries evenly over the syrup mixture. Next, layer half of the coated biscuit pieces over this mixture, spreading them out evenly.

Add More Layers: Follow by pouring the remaining biscuit pieces on top of the first layer. If desired, sprinkle any leftover nuts or blueberries over this final layer for added texture and flavor.

Bake: Carefully place the Bundt pan in the preheated oven and bake for 30-35 minutes. The cake should be golden brown, and a toothpick inserted into the center should come out clean when it's ready.

Cool and Invert: Once baked, remove the Bundt pan from the oven and allow the cake to cool in the pan for about 10 minutes. After cooling, gently invert the cake onto a serving plate. Allow it to cool slightly before serving.

Prepare the Glaze: In a small bowl, whisk together the powdered sugar and milk until the mixture is smooth and creamy. If needed, adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker one.

Drizzle and Serve: Drizzle the homemade glaze generously over the warm Bundt cake. Slice into servings and enjoy either warm or at room temperature for a delightful breakfast treat.

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

- Presentation Tips: For an eye-catching presentation, garnish each slice with additional fresh blueberries or a sprinkle of chopped nuts. A dusting of powdered sugar on the serving platter adds a touch of sophistication.