One of my favorite cakes to bake, (when I decide to bake a cake that is) is Bundt cake with fresh blueberries. My Bundt cake is an adaptation from Martha Stewart’s recipe that I found online several years ago. This Bundt cake is refreshing, buttery and has the perfect juicy sweetness from all the plump blueberries.
Tableware & Bakeware
This gorgeous cake stand that I used to display my cake was sent to me recently by Kelly, owner of Kelly’s Kitchen Creation! She posts beautiful, inspiring and delicious food creations on her Instagram account which I adore. She also has a collection of delicious cookies and other creations that you can order from her site. I just love the intricate design of this stand and really appreciate Kelly for this gift!
I’ve always loved intricately shaped desserts, and have few dessert molds and cake pans in my collection. I purchased this Nordic Ware Bundt cake pan from Williams-Sonoma some years ago. Violet flowers on this pan are so pretty and it’s rare to see Bundt cake pans with intricate floral design. There are many beautiful Bundt cake pans available from Williams-Sonoma, but you can also find hard to find antique and adorable vintage cake pans from a site like Etsy.
Greek Yogurt
The original recipe for this cake calls for sour cream, but I use Greek yogurt because its something I always keep in my fridge. I love Greek yogurt for its thick, creamy texture. You can use non-fat version for this this cake and it will still be moist and delicious, but try it with 2% fat and it will give you a cake that is unbelievably moist and creamy without being heavy!
Orange and Blueberries
I know combining blueberries and lemon for cakes are very popular and I love that too, but orange and blueberries are also delicious combination for cakes! For me I have an orange tree, so I have access to juicy oranges almost all year and this is one of many ways for me enjoy my own organic oranges. Orange zest and some fresh squeezed orange juice gives a burst of citrus flavor to the cake that’s perfect with sweet blueberries.
Perfect Spring Dessert
This fruity, citrusy cake is a wonderful cake to bake for spring. I made this for my mother the other day for mother’s day and she loved it. I also think the beautiful cake stand made the cake even more impressive.
Blueberry Orange Bundt Cake
Equipment
- Bundt cake pan
Ingredients
- 1 cup unsalted butter, room temperature
- 3 large eggs
- 1 cup cane sugar
- 2½ cups flour plus 1 tsp
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp vanilla extract
- 1 tbsp orange zest
- 3 tbsp orange juice
- 1 cup greek yogurt ( I used 2% milk fat)
- 2½ cups fresh blueberries
Instructions
- Turn oven to 350°. Sift 2½ cups of flour and combine with baking powder, salt and set it aside.
- Butter the Bundt pan and set it aside.
- In a bowl, add blueberries and combine with 1 tsp of flour, set it aside.
- In a large bowl, beat butter and sugar with electric mixer until fluffy. Add one egg at a time, then add vanilla extract, orange juice and mix well.
- Add Greek yogurt, orange zest to the batter and mix well. Add dry ingredients, adding them gradually until well combined. Do not over mix the dough. Fold in blueberries.
- Transfer the batter into the Bundt pan and bake for 1 hour and 10-15 minutes or until a toothpick inserted into the cake comes out clean.
- Take pan out of the oven and leave cake in the pan for about 30 minutes to cool, then transfer cake on the cooling rack and let it cool completely.
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