Y’all I love me a bomb berry citrus combo, and my Blueberry Orange Bundt Cake is doing it right! I start with a moist and tender pound cake then fold in fresh blueberries along with orange juice and zest to really brighten it up. Finally that glaze makes the whole thing pop even more. I can’t get enough.
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Ingredient Notes
- Unsalted Butter: Leave salt out if you use salted.
- Cake flour: If you don’t have any, make homemade cake flour using AP flour and cornstarch.
- Sour cream: Or plain Greek yogurt instead.
- Orange Juice: Go with no-pulp.
- Orange extract: For an extra burst of citrusy flavor, add orange extract. If you can’t find orange extract, add a few teaspoons of orange zest.
- Blueberries: I use fresh blueberries to prevent color leakage, though frozen blueberries will work too. Just use them straight from frozen.
How to make a Blueberry Orange Bundt Cake
Step 1: Mix the Batter
- Preheat your oven to 325°F. Liberally grease a 12-cup Bundt pan with the nonstick method of your choice. In the bowl of a stand mixer fitted with the whisk attachment, beat the butter for about a minute on high speed.
- Slowly add the granulated sugar, creaming it with the butter for an additional 5 minutes. You’ll know it’s ready when it looks pale yellow and fluffy. Add the eggs one at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
- Turn your mixer down to its lowest speed, then slowly add the flour in a couple of batches. Add the salt, baking powder, and baking soda. Remember to be careful not to overmix the batter!
- Add the sour cream, orange juice, vanilla extract, and orange extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Toss the blueberries with the remaining flour, then carefully fold them into the cake batter.
Step 2: Bake
- Pour the batter into the prepared Bundt pan, and even it out with a spatula. Bake the cake for an hour, then check to see if a toothpick comes out clean. If it doesn’t, bake it for an additional 15-20 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
- Let the cake cool in the pan on a wire rack for 10 minutes, then invert it onto a serving plate or platter. Leave it to cool for at least another hour, or until the cake is cool to the touch. After an hour, carefully lift the Bundt pan off of the cake to remove it.
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Step 7: Make the icing
Whisk together the powdered sugar and orange juice until smooth. If it is too runny, add a bit more sugar. If it is too thick, add a little more orange juice. The icing should be able to coat the back of a spoon but slide off easily. Drizzle it on top of your Blueberry Orange Bundt Cake and serve!
Blueberry Orange Bundt Cake Recipe
In this bright, moist, tender Blueberry Orange Bundt Cake, fresh blueberries stud an orange juice-infused batter, and a citrus glaze coats the top.
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Servings: 12 servings
Equipment
Ingredients
For the Cake
- 1 1/2 cups unsalted butter 3 sticks, room temperature
- 3 cups granulated sugar
- 6 large eggs room temperature
- 2 3/4 cups cake flour plus 1 tablespoon sifted and separated
- 1 tsp salt
- 3/4 cup sour cream room temperature
- 1/3 cup orange juice
- 1 tbsp orange zest
- 2 cups fresh blueberries
For the Icing
- 1 1/3 cup powdered sugar sifted
- 2-3 tbsp orange juice
Instructions
For the Cake
- Preheat your oven to 325°F. Liberally grease a 12-cup Bundt pan with the nonstick method of your choice.
- In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute on high speed.
- Slowly add the granulated sugar. Cream together for an additional 5 minutes, until very pale yellow and fluffy.
- Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
- Turn your mixer down to its lowest speed and slowly add the 3 cups of cake flour in 2 batches. Add the salt also. Be careful not to overbeat.
- Add the sour cream, orange juice, and orange zest. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Turn off mixer and toss blueberries with remaining 1 tablespoon of flour then carefully fold blueberries into cake batter.
- Bake for 1 hour and 15-25 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
- Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate. Let cool to room temperature and serve.
For the Icing
- Whisk together powdered sugar and orange juice until smooth. If it is too runny, add a bit more sugar or if it is too thick, add a little bit more orange juice. You want the consistency to coat the back of a spoon but slide off easily.
- Drizzle on top of cooled cake and serve.
Notes
How to Store
If you have leftover cake, consider yourself lucky! Follow these simple storage tips to keep it fresh: Fridge: Transfer to an airtight container and store in the fridge for 4-5 days. If you want it to last longer, move it to the freezer. Freezer: Wrap cake slices in plastic wrap and store them in a freezer-safe container or bag. They will keep for up to 2-3 months in the freezer. Thaw: Thaw the cake or individual slices in the fridge overnight, then bring them to room temperature on the countertop for 15-20 minutes before eating.Nutrition
Calories: 544kcal | Carbohydrates: 83g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 274mg | Potassium: 132mg | Fiber: 1g | Sugar: 59g | Vitamin A: 721IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 1mg
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Recipe Tips
- Room temperature ingredients: Especially the butter, eggs, and sour cream. This will give you a super smooth batter.
- Don’t overmix: Once those dry ingredients are added, don’t be tempted to beat the batter for too much longer! Even cake flour, which contains less gluten than all-purpose flour, can wind up dense and tough if you’re not careful.
- Cover with foil: If the top of the cake starts to brown too quickly, cover it loosely with aluminum foil.
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I printed this recipe and noticed when I went back to the site the butter measurements changed from 1 cup butter to 1 1/4 cup which one is the correct measurement before I try it out
Thanks
Hmm, that is odd! I am not sure why it would be different. Use 1 1/4 cup, hope you enjoy!
Hi Jocelyn! I made this exactly as written and it was delicious! My cake stuck to the bottom of the bundt pan, even though I greased it meticulously well using a silicone brush. I believe it happened because my (fresh) blueberries all sunk to the bottom, I will try it again in the future and add my blueberries after the batter is in the pan. I notice that your bundt pan has a light colored interior – mine was dark/non stick. Could this be the reason? Thank you for sharing your recipe!
I love anything with an orange flavor and it’s rare to find a dessert recipe like this! Thank you for sharing!
Nothing like the combination of blueberry and orange to satisfy my sweet tooth! This turned out perfectly light, fluffy and delicious; easily, a new favorite recipe!
The plump blueberries combined with the zesty orange together in this cake were the perfect match of sweetness and citrus.
Turn out fabulous!! I used brown sugar instead of regular, I used plain Greek yogurt instead of sour cream and used frozen blueberries instead of fresh. I used a tablespoon of orange zest. My family loved this cake
I love the idea of the brown sugar. Sounds delish!
I made this cake for dessert last night and my whole family adores it! The flavor combination or blueberry and orange is perfection!