Orange Blueberry Pound Bundt Cake
I know! Your thinking everyone does a pound cake. They are so simple to make Sarah, why put another pound cake recipe out there? Well, because this is a delicious recipe and the added blueberries makes it even more amazing. I promise, this recipe will become a staple in your recipe box. Not only is it easy to make. it looks really pretty!
I made variations of this recipe. I tried mixed berry, strawberries and blackberries and it came down to blueberry really paired well with Orange and the water from the blueberries was just the right amount. The mixed berry test produced some much added water from the fruit, the cake stuck to the bottom of the pan. It was not pleasant cleaning that pan! I do like Blackberry and Orange, but the issue with the Blackberry Orange is the blackberries weighed the cake down and the blackberries and cake stuck to the pan. So Blueberry Orange it is!
I paired this with ice cream and it was heaven!!! So, as simple as this cake looks and as easy it is to make and bake, the fact still remains, it is delicious, melt in your mouth stand by cake. This cake doesn't even need a glaze its that good!
Joel has been having a little piece here and there toasted with a schmear of butter! Its delicious!
I did these as Mini Bundt cakes for a party and everyone loved them! So, if you want to do a Mini Bundt or any Mini Cake this is the go to recipe!
Ingredients:
- 1 1/2 cup / 12 ounces / 340 grams - unsalted butter - softened
- 2 cups / 14 ounces / 400 grams - granulated sugar
- zest of 2 oranges (I prefer CaraCara oranges, but if you cannot find them any orange will do. )
- 7 large eggs - at room temperature (This is very important. If the eggs are not room temperature they will curdle when mixed with warm butter and sugar.
- 3 tbsp - milk
- 2 tbsp - orange juice from the oranges
- 1 tbsp - vanilla extract
- 3 3/4 cups / 16 7/8 ounces / 375 grams - cake flour
- 1 tbsp - cake flour (to mix with blueberries)
- 1 tbsp - baking powder
- 1/2 tsp - salt
- 1 cup / 3 1/2 ounces / 100 grams - fresh or frozen blueberries (If using frozen blueberries, do not defrost. Use right from the freezer.)
Directions:
- Preheat oven to 350 / gas mark 4 / 180 celsius
- Coat the bundt pan with either Pam spray or melted butter with flour.
- Combine, cake flour, baking powder and salt and set aside.
- In a measuring cup combine, eggs, milk, orange juice and vanilla extract.
- Cream butter, sugar and orange zest till light and fluffy.
- Add egg mixture a little at a time, scrapping down the bowl after each addition till fully incorporated. (Do not add all at once.)
- Add the flour mixture in thirds till fully incorporated. Do not over mix. (Your batter should look like the picture above.)
- Remove a 1/3 of the batter and set aside.
- In a separate bowl, sprinkle the remaining 1 tbsp of flour with your blueberries making sure all blueberries are covered in flour.
- Fold in the blueberries to the 1/3 mixture.
- Follow the next instructions carefully. This will keep the blueberries from floating to the bottom and sticking to the pan.
- Add 1/3 of the non-blueberry batter to the bottom of the bundt pan.
- Add the blueberry batter mixture to the next level.
- Add the remaining non-blueberry batter to the top level.
- Bake for 25 minutes.
- Reduce heat to 325 / gas mark 3 / 170 celsius
- Flip the pan for even baking.
- Bake for another 15 minutes. You may need more time depending on your oven. If you need more time, bake in 2 minute intervals so you do not over bake.
- If you choose, sprinkle with a little confection sugar or an orange glaze.