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Blueberry and Orange Bundt Cake

I have always admired Bundt cakes. I think it might be the variety of flutes and channels that create a visual intrigue combined with that unique shape. To me, they are a bit like snowflakes. This blueberry and orange recipes has fabulous color with the explosions of blueberries juxtaposed against a wonderfully dense and aromatic golden-orange. This cake is sublime in its beauty, taste and texture.

Course Dessert
Cuisine French
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 10
Calories 783 kcal

Ingredients

  • 10 oz. 2-1/4 cups all-purpose flour; more for the pan
  • 2 cups sugar
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 6 oz. 12 Tbs. unsalted butter, softened; more for the pan
  • 3/4 cup canola or other mild-flavored oil check for freshness before using
  • 1-1/2 Tbs. finely minced lemon zest from about 2 lemons
  • 1 Tbs. vanilla extract
  • ½ tsp. orange flower water optional, just add to orange juice
  • 3/4 cup strained fresh orange juice
  • 5 large eggs
  • 6 oz. fresh blueberry

Instructions

  1. Heat the oven to 350 °F. Butter and flour a 12-cup Bundt pan.

  2. Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment.

  3. Add the butter and mix on low speed until fine crumbs form.

  4. With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, and orange juice (with optional orange flower water).

  5. Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 minutes, scraping the sides of the bowl if necessary.
  6. Pour the batter into the prepared pan. Periodically adding in the fresh blueberries.
  7. Bake until a toothpick inserted in the cake comes out clean, 45 to 50 minutes.
  8. Allow the cake to cool 30-45 minutes in the mold. Dust with confectionary sugar for ornamentation if you wish.

Recipe Notes

Wine and Beer Pairing:

Ah, I think maybe coffee or tea might be a better paring in this case. Still, if a dessert wine is what you want, I think Muscats may be the best choice here, like a Beaumes de Venise or a California Muscat like Bonny Doon. Or maybe a Moscato D’Asti or a late harvest Viognier from California. Lastly, because this is so rich, you might go with a Champagne like A Demi-Sec Champagne which works well to cleanse the palate.

 

Cost:

Baking from scratch is very cost effective with an amazing cake like this costing $1.00 per serving.

 

Time and Effort:

Baking from scratch take some effort, and this one takes a little more to get the butter folded in right and zesting the lemon, plus clean up. But that is not really all that much, perhaps 30 minutes total, and you have an incredibly beautiful and delicious cake.

 

Alex Approved: 

Indeed, this is approved by Alex, but then what cake wouldn't be?

 

Leftovers: 

Cake is great as a leftover as long as it is stored effectively.  Since it typically consumed in a couple of days, we store it at room temperature, in a glass domed cake pedestal or in a Tupperware cake carriers.

 

Health:

This is pretty healthy compared to some desserts, but if you are watching your calories, saturated fats, dietary sugars, or cholesterol, you might skip this, or at least not go back for seconds (which will be harder to resist than you might imagine).