Blueberry Orange Bundt Cake

5 from 6 votes

Blueberry Orange Bundt Cake

In this bright, moist, tender Blueberry Orange Bundt Cake, fresh blueberries stud an orange juice-infused batter, and a citrus glaze coats the top.

Prep Time20

Cook Time1 15

Total Time1 35

Course: Dessert

Cuisine: American, Southern

Servings: servings

Calories: 544kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Cake

1 1/4 cup unsalted butter 2 1/2 sticks, 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

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 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.

Notes

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.

Nutrition