Blueberry Orange Cake
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Blueberry Orange Cake calories by ingredient
Introduction
From the Canadian Living Summertime Cookbook Special 1983. Serve in smaller slices if you want a lower calorie count. The advantage of this flavourful cake is that it does not need ice cream or whipped cream to make it tasty, just serve it as is, or put some fresh blueberries on the side, and / or a slice of fresh orange. From the Canadian Living Summertime Cookbook Special 1983. Serve in smaller slices if you want a lower calorie count. The advantage of this flavourful cake is that it does not need ice cream or whipped cream to make it tasty, just serve it as is, or put some fresh blueberries on the side, and / or a slice of fresh orange.Number of Servings: 12
Ingredients
-
Butter, unsalted, .75 cup
Granulated Sugar, 1.5 cup
Egg, fresh, 3 large
1 teaspoon vanilla
grated rind of a large orange
*Flour, white, 2 cups
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
Buttermilk with the squeezed orange juice to make 3/4 cup
Blueberries, fresh, 1.5 cup tossed with 2 tablespoons flour
Directions
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.