Blueberry Orange Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Butter, unsalted, .75 cupGranulated Sugar, 1.5 cupEgg, fresh, 3 large 1 teaspoon vanillagrated rind of a large orange*Flour, white, 2 cups1/2 teaspoon salt1 teaspoon baking powder1/2 teaspoon baking sodaButtermilk with the squeezed orange juice to make 3/4 cupBlueberries, fresh, 1.5 cup tossed with 2 tablespoons flour
Lightly grease a tube pan and dust with flour or fine breadcrumbs. Preheat oven to 350 F.
Cream the butter and sugar and beat in the eggs and vanilla. Stir in the orange peel.
Squeeze the juice from the orange into a measuring cup, and add buttermilk to make 3/4 cup. Add this alternately with the sifted the dry ingredients just barely mixing with a wooden spoon, not a mixer as that would make the batter tough and overwork the flour. Add the floured berries and mix very gently just a little.
Spoon into the the tube pan and bake at 350 F for 45 to 55 minutes until baked through when tested with a skewer.
Rest cake for 10 minutes, then turn out onto a cooling rack. Be careful when unmolding, as I find that the berries sink to the bottom and tend to stick. I curled a flexible silicone spatula underneath, and even then I had to pry some chunks out after and position them back onto the main cake. Not to worry, this is a rustic cake and if you reconnect the pieces while warm they tend to adhere :-)
Number of Servings: 12
Recipe submitted by SparkPeople user HOLDINGON2.
Cream the butter and sugar and beat in the eggs and vanilla. Stir in the orange peel.
Squeeze the juice from the orange into a measuring cup, and add buttermilk to make 3/4 cup. Add this alternately with the sifted the dry ingredients just barely mixing with a wooden spoon, not a mixer as that would make the batter tough and overwork the flour. Add the floured berries and mix very gently just a little.
Spoon into the the tube pan and bake at 350 F for 45 to 55 minutes until baked through when tested with a skewer.
Rest cake for 10 minutes, then turn out onto a cooling rack. Be careful when unmolding, as I find that the berries sink to the bottom and tend to stick. I curled a flexible silicone spatula underneath, and even then I had to pry some chunks out after and position them back onto the main cake. Not to worry, this is a rustic cake and if you reconnect the pieces while warm they tend to adhere :-)
Number of Servings: 12
Recipe submitted by SparkPeople user HOLDINGON2.
Nutritional Info Amount Per Serving
- Calories: 316.4
- Total Fat: 13.2 g
- Cholesterol: 84.8 mg
- Sodium: 34.9 mg
- Total Carbs: 46.1 g
- Dietary Fiber: 1.4 g
- Protein: 4.6 g
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