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Blueberry Orange Bundt Cake

Recipe adapted from Martha Stewart via marthastewart.com
Prep Time15 minutes
Cook Time1 hour 15 minutes

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.