Blueberry Orange Bundt Cake Recipes

BLUEBERRY AND ORANGE BUNDT CAKE

Steps:

• Heat the oven to 350 °F. Butter and flour a 12-cup Bundt pan.
• Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment.
• Add the butter and mix on low speed until fine crumbs form.
• With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, and orange juice (with optional orange flower water).
• Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 minutes, scraping the sides of the bowl if necessary.
• Pour the batter into the prepared pan. Periodically adding in the fresh blueberries.
• Bake until a toothpick inserted in the cake comes out clean, 45 to 50 minutes.
• Allow the cake to cool 30-45 minutes in the mold. Dust with confectionary sugar for ornamentation if you wish.

BLUEBERRY-LEMON BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
• In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
• In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
• Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving, if desired.

ORANGE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Beat eggs, sour cream, orange juice, and oil together in a large bowl until thoroughly mixed.
• Add cake mix, pudding mix, food coloring and orange zest.
• Beat until smooth.
• Spray Bundt pan with vegetalbe oil spray (PAM).
• Pour into Bundt or tube pan and bake for 1 hour.
• When cool, cover pan with a dinner plate. Invert to remove cake from pan.
• Sift powdered sugar on top of cake.

ORANGE GLAZED BUNDT CAKE

Steps:

• In a bowl, cream butter and sugar until fluffy; beat in the eggs, orange zest and extracts. Combine flour and baking powder; add to creamed mixture alternately with milk. , Pour into a greased and floured 6-cup fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. For glaze, combine the confectioners' sugar and juice until smooth. Spoon over cake.

BLUEBERRY-ORANGE BUNDT CAKE

Steps:

• Preheat oven to 350°F.
• Butter and flour bundt pan making sure to get all the nooks and crannies.
• Whisk flour, baking powder, and salt in medium bowl.
• Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy.
• Beat in eggs, one at a time.
• Beat in orange peel and vanilla.
• Beat in dry ingredients in 3 additions alternately with buttermilk.
• Fold in blueberries.
• Pour batter into prepared pan. Bake for 1 hour or until toothpick instered in center of cake comes out clean.
• Cool cake in pan on rack 10 minutes.
• Turn cake out onto rack and cool completely.
• Transfer cake to plate, sift powdered sugar over, and serve.

BLUEBERRY ORANGE BUNDT CAKE

Steps:

• Preheat the oven to 350F [180C]. Position a rack in the lower middle. Butter and flour a 10-inch, 12-cup [25 cm - 2.9L] nonstick Bundt pan.
• In the bowl of a stand mixer fitted with a paddle, beat together the butter, granulated sugar, and zest on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating after each until uniform. Scrape down the sides and bottom of the bowl, add the vanilla and bitters, and stir to combine.
• In a separate bowl, stir together the flours, baking soda, and salt. Add to the butter mixture in thirds, alternating with the juices and half and half, and beat on low to combine, scraping the bowl after each addition. Stir in the blueberries.
• Pour the batter into the prepared pan (it will come to the top of the Bundt pan) and bake on a baking sheet until a wooden skewer inserted into the center comes out with a tiny crumb, 1 hour to 1 hour 10 minutes. Transfer to a wire rack and cool for 20 minutes. Remove from the pan, and let cool for 20 minutes. Pour half the glaze over the top of the bundt cake and let sit for 20 minutes, then repeat with the remaining glaze.
• Place the confectioners' sugar in a large bowl. Whisk the crème fraîche, 2 tablespoons of water, vanilla, and salt together in a small bowl. Pour the mixture over the sugar, and stir together. Add more water as needed to create a thick, yet pourable, glaze.

MINI BLUEBERRY BUNDT CAKES

Steps:

• In a small bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries. , Pour into three 4-in. fluted tube pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional berries if desired.

STRAWBERRY-ORANGE BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with baking spray.
• Combine flour, baking powder, and salt in a bowl.
• Beat sugar, vegetable oil, orange juice, eggs, and vanilla in a large bowl with an electric mixer. Beat in dry ingredients until thoroughly combined. Fold in strawberries and orange zest. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes.
• Remove from the oven and let cool until cake easily removes from the pan, 15 to 30 minutes. Remove from the pan to a cooling rack and cool to room temperature, about 30 minutes more.
• Mix together powdered sugar, lemon juice, and orange juice for glaze. Spoon glaze over the cooled cake.