orange blueberry bundt cake

While I love light and airy chiffon cakes, the LAM is a fan of the denser and heavier types of cakes, like fruit cakes. So to be diplomatic, I make the cakes he likes once in a while.

Today, I decided to try baking this Orange and Blueberry cake. 

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It was a moist but very dense cake – not my cup of tea but the LAM approves. The cake was a lovely combination of orange and blueberries (I love putting these two together) and was drizzled with an orange glaze.

YUM.

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Lovely, isn’t it? 🙂

And here are the instructions on how to bake this cake.

In a mixing bowl, whisk together sugar, sour cream, eggs, orange zest and vanilla extract. Beat until combined.

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 Add  freshly squeezed orange juice and beat to combine.

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Add the dry ingredients in 2 batches and mix until just combined.

Fold in the vegetable oil with a spatula.

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Sprinkle the remaining flour on the blueberries. Toss to coat. This will prevent the blueberries from sinking to the bottom of the pan.

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Fold the blueberries into the batter.

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Pour the batter into a greased 10-cup Bundt pan. 

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Bake at 180°C for 50-60 minutes, or until an inserted skewer emerges cleanly.

Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Whisk together icing sugar and orange juice to make the glaze.

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Drizzle the glaze onto the cooled cake.

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Enjoy!

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Orange Blueberry Bundt Cake
Serves 12
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For the cake
  1. 1 1/2 cup (187.5g) plain flour (Reserve 2 tablespoons to coat teh blueberries)
  2. 2 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 1 cup (240ml) plain whole-milk, yogurt or sour cream - I used Greek yogurt
  5. 1 1/3 Cup (162.5g) sugar, divided
  6. 3 extra-large eggs
  7. 2 teaspoons grated orange zest (fromabout 2 oranges)
  8. 1/2 teaspoon (2.5ml) vanilla extract
  9. 1/2 Cup (120ml) vegetable oil - I used canola oil
  10. 3/4 cup (50g) fresh blueberries - I used frozen blueberries
  11. 1/3 Cup (80ml) freshly squeezed orange juice
For the Glaze
  1. 1 Cup (125g) icing sugar, sifted
  2. 2 tablespoons freshly squeezed orange juice
Instructions
  1. In a mixing bowl, whisk together sugar, sour cream, eggs, orange zest and vanilla extract. Beat until combined.
  2. Add freshly squeezed orange juice and beat to combine.
  3. Add the dry ingredients in 2 batches and mix until just combined.
  4. Fold in the vegetable oil with a spatula.
  5. Sprinkle the remaining flour on the blueberries. Toss to coat. This will prevent the blueberries from sinking to the bottom of the pan.
  6. Fold the blueberries into the batter.
  7. Pour the batter into a greased 10-cup Bundt pan.
  8. Bake at 180°C for 50-60 minutes, or until an inserted skewer emerges cleanly.
  9. Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  10. Whisk together icing sugar and orange juice to make the glaze.
  11. Drizzle the glaze onto the cooled cake.
Notes
  1. You can halve the recipe and bake in a 9x5-inch loaf pan or a 8x8-inch square pan or a 6-cup Bundt pan. Adjust the baking time accordingly.
Adapted from Barefoot Contessa
Adapted from Barefoot Contessa
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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