Blueberry Orange Bundt Cake Recipe

A delicious blueberry orange bundt cake with orange icing on top

5 from 6 votes

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.

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 1/2 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