blueberry-orange bundt cake

If you like the moist and somewhat denser cakes, I have the cake for you.

See, apart from cheesecakes, the LAM and I have completely different preferences when it comes to cakes. One of his favorite cakes is a very dense but very moist Christmas fruit cake. Whenever Christmas comes around, he has a really hard time convincing himself that he should not buy 10 boxes of fruit cake.

I, on the other hand, prefer light and fluffy cakes like a chiffon. So since it is my turn to host Bake #44 from The Home Bakers‘ list of bakes from Lou Sibert Pappas’ “Coffee Cakes”  organised by Joyce from Kitchen Flavours, I selected this particular cake because I figured it was time to make something I know the LAM will probably like!

As you can see, the cake does not disappoint. It is definitely rich, and dense and moist.

So if you also like cakes like this, here are the step-by-step instructions on how to make this cake.

Cream together butter and cream cheese in a mixing bowl.

Grate the zest of an orange and add this to the sugar.

Add this to the butter/cream cheese mixture and mix until the mixture is light and fluffy.

Add the eggs, one at a time, and beat to combine after each addition.

Add the dry ingredients (flour + baking powder + baking soda + salt) and the wet ingredients (orange juice + yogurt) in the sequence dry-wet-dry-wet-dry.

Add the blueberries and pulse just to incorporate.

Pour the batter into a greased (and floured, if you wish) 10- cup Bundt pan. You can also halve the recipe and bake in a 8×8-inch square pan or 9×5-inch loaf pan.

Bake at 170°C for 50 to 55 minutes, or until a skewer inserted into the cake emerges cleanly. Allow the cake to cool in the pan for 10-15 minutes before inverting the pan and unmolding the cake. Cool the cake completely on a wire rack.

If you wish, you can dust icing sugar on the cake before serving, but I am not a huge fan of sugar so I skipped that.The LAM ate most of this cake. He really liked it! 

Blueberry-Orange Bundt Cake
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Ingredients
  1. 8oz (225g) cream cheese, at room temperature
  2. 4oz (113.5) unsalted butter, at room temperature
  3. 1 1/2 cups (300g) caster sugar - I reduced this by 50%
  4. 1 tablespoon grated orange zest - I used the zest of one orange
  5. 5 large eggs
  6. 2 2/3 cups (333g) plain flour
  7. 2 teaspoons baking powder
  8. 1/2 teaspoon baking soda
  9. 1/4 teaspoon salt
  10. 1/4 cup (60ml) freshly squeezed orange juice
  11. 1 cup (240ml) plain yogurt - I used Greek yogurt
  12. 1 1/2 cups fresh or frozen blueberries - I used 1 1/2 punnets of frozen blueberries
  13. Icing sugar for dusting - I omitted this
Instructions
  1. Cream together butter and cream cheese in a mixing bowl.
  2. Grate the zest of an orange and add this to the sugar.
  3. Add this to the butter/cream cheese mixture and mix until the mixture is light and fluffy.
  4. Add the eggs, one at a time, and beat to combine after each addition.
  5. Add the dry ingredients and the wet ingredients (orange juice+yogurt) in the sequence dry-wet-dry-wet-dry.
  6. Add the blueberries and pulse just to incorporate.
  7. Pour the batter into a greased (and floured, if you wish) 10- cup Bundt pan. You can also halve the recipe and bake in a 8x8-inch square pan or 9x5-inch loaf pan.
  8. Bake at 170°C for 50 to 55 minutes, or until a skewer inserted into the cake emerges cleanly. Allow the cake to cool in the pan for 10-15 minutes before inverting the pan and unmolding the cake. Cool the cake completely on a wire rack.
  9. If you wish, you can dust icing sugar on the cake before serving.
Notes
  1. You can halve the recipe and bake the cake in a 9x5-inch loaf pan, or 8x8-inch square pan
Adapted from Lou Sibert Pappas' "Coffee Cakes"
Adapted from Lou Sibert Pappas' "Coffee Cakes"
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

 Do check out my fellow bakers’ interpretation of this gorgeous cake by clicking on the badge below! I am also sharing this post with Cook Your Books, organised by Joyce from Kitchen Flavours.




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