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Imagine waking up to the warm and inviting aroma of freshly baked cake wafting through your kitchen. The Morning Bliss Bundt Cake is the perfect treat to brighten your mornings or serve as a delightful dessert at your next gathering. This cake is not just a feast for the senses; it embodies comfort with its soft texture, rich flavors, and beautiful presentation. Perfectly suited for celebrations, brunches, or cozy family breakfasts, this Bundt cake offers a unique twist on traditional recipes, making it a versatile addition to any cookbook.

Bundt Cake Breakfast

Start your day right with this delicious Morning Bliss Bundt Cake! This light and fluffy cake is packed with mixed berries, nuts, and a hint of lemon zest, making it a perfect treat for breakfast or brunch. Simple ingredients like butter, sugar, and buttermilk come together effortlessly, and the baking process fills your kitchen with a delightful aroma. Serve it warm or with a dusting of powdered sugar for an extra special touch. Enjoy a slice of bliss today!
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Ingredients
  

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup brown sugar, packed

1 cup unsalted butter, softened

4 large eggs

1 cup buttermilk

2 teaspoons vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

Zest of 1 lemon

1 cup mixed berries (blueberries, raspberries, strawberries)

½ cup chopped nuts (walnuts or pecans)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.

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

      Add eggs one at a time, beating well after each addition. Mix in the buttermilk and vanilla extract until well combined.

        In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and lemon zest.

          Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

            Gently fold in the mixed berries and chopped nuts until evenly distributed throughout the batter.

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

                Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

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

                    Optional: Dust with powdered sugar or drizzle with a simple lemon glaze made from powdered sugar and lemon juice before serving.

                      Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 12