Orange Blueberry Cake
This cake is equally delicious served for brunch or with whipped cream for dessert. The best part is that it’s as good the second day as the first if you tightly cover it with plastic wrap (when it is completely cool). Bright. Moist. Delicious!
Orange Blueberry Cake
Serves 8 -10
Note: Pay attention to dividing ingredients, as the flour, orange zest, and extract are used in different components.
1¾ cup all-purpose flour, divided
2½ cups fresh blueberries
2 teaspoons baking powder
½ teaspoon salt
1 cup sugar
½ cup olive or vegetable oil
3 extra large eggs
1 cup Greek yogurt
1½ tablespoons orange zest, divided
2 teaspoons orange extract, divided
3 tablespoons orange juice
¾ cup powdered sugar
Directions
Preheat oven to 350°F. Line a standard bread pan, 8½ x 4½ x 2½ inches, with parchment paper. Cut the paper to overhang the sides, making it easier to remove the cake after baking. Grease and flour the pan.
Toss blueberries in a small bowl with ¼ cup of the flour. Set aside. Whisk remaining flour, baking powder, and salt in a bowl and set aside.
Place sugar and oil in a medium bowl and whisk until lightened. Beat in the eggs one by one, whisking until sugar is fluffy. Add yogurt, 1 tablespoon of the zest, and 1 teaspoon of the orange extract. Beat well.
Fold in the flour, and when it is almost fully incorporated, scoop the blueberries from the bowl, leaving behind the excess flour, and gently fold into the batter. Pour batter into bread pan, place in the middle of the oven, and bake until a fork poked in the middle of the cake comes out clean, about 50 minutes to 1 hour.
Place the pan on a cookie rack and let cool for 10 minutes before removing from the pan. Let cool completely. Make a glaze by combining the orange juice, remaining orange zest and orange extract, and the powdered sugar in a small bowl. Whisk until smooth. Peel the parchment off the cake before placing on a serving platter. Pour the glaze over the cake.
If making the cake a day ahead of time, let the glaze set before wrapping it in plastic wrap. I placed 6 toothpicks around the cake to keep the wrap from adhering to the glaze. There is no need to refrigerate.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
