Blueberry Orange Bundt Cake

 I am totally behind with my posts. I have so many delicious recipes for you. But then I wen to Italy (and got even more recipes) and have been bad about keeping up. Anyway, I'll try to get all these old recipes posted along with the new ones from Italy.

 This is back from when I went berry picking. It was very tasty, orange and blueberry are a great flavor combination. I think raspberry and lemon would also work really well.
 Be careful using the bundt pan. You could also decrease the recipe by a third and put it in a loaf pan. If you don't butter the pan well, the cake gets stuck in all those pretty grooves and splits in half when you try to get it out. I know this from much experience (you'd think I'd learn, but I just love the bundt pan).
 Once you have reassembled your cake you pour this honey glaze over it. It makes it super moist and gives it a bright orange flavor. It could be served in the morning with coffee or as a lighter dessert. Enjoy!

Blueberry Orange Bundt Cake

3 tbsps butter
6 tbsps boiling water
3/4 cup plus
3 tablespoons orange juice, divided
2 tbsps grated orange peel, divided
2 eggs
1 1/2 cups sugar
3 cups sifted all-purpose flour
1 1/2 tsps baking powder
1/2 tsp baking soda
3/4 teaspoon salt
1 1/2 cups fresh blueberries, or frozen thawed blueberries
3 tbsps honey
1. Put boiling water in a small boil; add butter and stir until melted. Add 1/2 cup orange juice and 3 teaspoons of the orange peel.
2. Beat egg with sugar until light and fluffy. Add sifted dry ingredients, alternating with orange liquid; beat until smooth. Fold in berries.
3. Bake in a well-greased bundt pan in a 325 degree oven for about 1 hour and 10 minutes.
4. Turn out onto a rack or tray. Mix 2 tablespoons orange juice with 1 teaspoon rind and the honey. Spoon over hot loaf; cool before serving.

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1 comment:

  1. We are rereading old posts to fill our bionic baking needs.