Serve up this Blueberry Orange Bundt Cake for a bright dessert that balances sweet and citrusy flavors. Fresh blueberries stud an orange juice-infused batter, and a citrus glaze coats the top. Each bite is moist, tender, and indulgent. If you love this, you have to try my Strawberry Pound Cake, Lemon Pound Cake, Chocolate Bundt Cake, or Strawberry Lemonade Cake.
Disclosure: I partnered with Florida’s Natural® Orange Juice for this post, but all opinions expressed here are my own. I am grateful for authentic partnerships like this.
Are you a citrus fan when it comes to desserts? For me, there is nothing better than a decadent cake combined with the zestiness of citrus fruits. With a taste that is sweet, tart, and rich, this Blueberry Orange Bundt Cake hits all the right spots, y’all.
Orange is one of my favorite citrus fruits to pair with blueberries. I find the two complement one another incredibly well. And when I’m trying to bring in superior-tasting orange juice to my holiday dishes or Sunday brunches and everything in between, Florida’s Natural No-Pulp Orange Juice brightens up any occasion. Trust me, I think you can actually taste the sunshine in every bite of this cake!
Skip the mess of dealing with peels and juice splattering everywhere. Just pop the lid off of your Florida’s Natural Orange Juice carton and measure out how much you need for the highest-quality citrus flavor.
What is a Blueberry Orange Bundt Cake?
This Blueberry Orange Bundt Cake is a beginner-friendly cake recipe that will wow any crowd! Just 12 simple ingredients are needed, most of which you likely already have at home.
The batter features ingredients like butter, eggs, sour cream, and orange juice, resulting in a crumb that is irresistibly moist and tender. Though it’s delicious as-is, I love to drizzle it with a quick citrus-infused icing for the perfect finishing touch!
- Butter: Always use unsalted butter in baked goods for better control over the salt level. And for a smooth, whipped, and airy batter, bring your butter to room temperature!
- Granulated sugar: Provides a delicate sweetness that perfectly balances the slight tartness of the oranges.
- Eggs: Gives the cake structure and lift. Make sure to use large eggs and bring them to room temperature before using in your cake.
- Cake flour: While all-purpose flour can be used, I recommend cake flour for an extra tender texture. Don’t forget to sift it to prevent a lumpy, final result.
- Salt: Just a pinch to add another dimension of flavor. Your cake won’t be the same without it!
- Leavening agents: I use both baking powder and baking soda to give the cake lift. Don’t forget to double-check that both are fresh. As a good rule of thumb, I suggest replacing baking powder and soda every few months.
- Sour cream: For the acid component that will react with the baking soda, I love sour cream. It’s rich, creamy, and decadent. No sour cream on hand? Use Greek yogurt instead.
- Florida’s Natural No-Pulp Orange Juice: As the gold standard of orange juice, I never use anything other than Florida’s Natural! For this Bundt cake, make sure to use Florida’s Natural No-Pulp Orange Juice for a smooth consistency.
- Pure vanilla extract: I know an entire tablespoon of vanilla seems like a lot, but trust me, it’s worth it! The vanilla makes the sweet tanginess of the oranges really pop.
- 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 recommend fresh blueberries to prevent color leakage, though frozen blueberries will work in a pinch. Just use them straight from frozen.
- Powdered sugar: Combined with a touch of Florida’s Natural Orange Juice, the icing adds a perfect finishing touch. You can also make an orange glaze by replacing powdered sugar with granulated sugar, then heating it with orange juice.
How to make a Blueberry Orange Bundt Cake
Step 1: Beat the butter
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.
Step 2: Add the sugar and eggs
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.
Step 3: Incorporate the dry ingredients
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!
Step 4: Finalize 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 5: Bake the cake
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.
Step 6: Cool the cake
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.
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!
Tips and tricks
- Room temperature ingredients: To properly incorporate the butter, sugar, eggs, and sour cream, they must all be brought to room temperature. This will result in the most lusciously smooth cake!
- 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.
What to do with leftovers
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.
If you enjoyed this Blueberry Orange Bundt Cake, here are a few more of Grandbaby Cakes’ most popular citrus-infused desserts:
Frequently asked questions
Should you remove a Bundt cake warm or cold?
You should allow the cake to sit for 10-15 minutes on a wire rack, then invert it onto a platter for another hour before releasing the Bundt pan.
Why did my cake stick to the Bundt pan?
If your Bundt cake stuck to the pan, there’s a good chance you didn’t grease it well enough. Another reason for this is using abrasive sponges or utensils while cleaning it. It’s important to hand wash and dry Bundt pans to keep the non-stick coating intact.
Blueberry Orange Bundt Cake
For the Cake
- 1 cup unsalted butter room temperature
- 2 1/2 cups granulated sugar
- 6 large eggs room temperature
- 3 cups cake flour plus 2 tablespoons sifted and separated
- 1 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup sour cream room temperature
- 1/2 cup Florida’s Natural® No-Pulp Orange Juice
- 1 tbsp pure vanilla extract
- 1 tsp orange extract or orange zest
- 2 cups fresh blueberries
For the Icing
- 1 1/3 cup powdered sugar sifted
- 2-3 tbsp Florida’s Natural No-Pulp Orange Juice
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 flour in 2 batches. Add the salt, baking powder, and baking soda. Be careful not to overbeat.
- Add the sour cream, orange juice, vanilla extract, and orange extract or 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 2 tablespoons 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.