Blueberry Orange Bundt Cake

I have a gigantic stack of cookbooks that I have been meaning to bake and cook from, but sadly they have sitting on my dining room table (along with heaps of legos and papers to be sorted and summer homework that hasn’t been started and laundry to be folded and and and…) while I finished working on my next book. So I am finally getting to other-than-cookbook-baking. 

The first book up is Sarah Copeland’s Every Day is Saturday, which is a beautiful book (photographed by the amazing Gentl + Hyers) filled with recipes and strategies for easy cooking, every day of the week. Copeland sums up the book this way: I’m not suggesting we can have it all. We all know good things take time, and often, sacrifice. They take intention. But I do think the feeling of having it all, of having life in abundance, is within our reach…By stealing back a few hours from the weekend, queuing your favorite podcast, and working through a short list of sauces and sides to tuck away in the refrigerator, you can live like it’s Saturday every day of the week, or at least most of them. 

I made the Almost-Famous Cranberry Bundt Cake from the “Sweets” section, but substituted wild blueberries for the cranberries. This recipe is actually based on one from my first cookbook, The Vanilla Bean Baking Book, so I thought it would be fitting to try it with Sarah’s tweaks.

I loved how it turned out. Other recipes on my list to try this week are The Flourless Chocolate Brownie Cake, A Chocolate Chip Cookie For Modern Times, Spring Onion and Salami Sheet-Pan Pizza, and Magic Pork Shoulder. 

More Bundt Cake Recipes:

• Buttery Vanilla Bundt Cake
• Espresso Bundt Cake
• Lemon Poppy Seed Bundt Cake

Blueberry Orange Bundt Cake

Servings: 10 slices

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

A delicious Bundt cake studded with pops of blueberries and orange. The crumb is just perfect! An easy glaze covers the cake.

Sarah Kieffer

4.41 from 5 votes

Print Pin Rate

Ingredients

• 1 1/2 cups [3 sticks | 336 g] unsalted butter at room temperature
• 2 cups [400 g] granulated sugar
• 1 tablespoon grated orange zest
• 5 large eggs at room temperature
• 2 teaspoons pure vanilla extract
• 1 hearty dash bitters (I used 1 tablespoon Triple Sec)
• 2 cups [280 g] all-purpose flour
• 1 cup [120 g] almond flour
• 1/4 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 1/4 cup [60 ml] fresh squeezed orange juice
• 1 tablespoon fresh lemon juice
• 1/4 cup [60 ml] half-and-half
• 2 heaping cups [200 g] wild blueberries, fresh or frozen

Crème Fraîche Glaze

• 3 cups [360 g] confectioners’ sugar
• 3 tablespoons crème fraîche
• 2 to 4 tablespoons water
• 1 teaspoon pure vanilla extract
• Pinch salt

Instructions

For the cake

• 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.

For the 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.

Notes

Notes from Sarah Copeland: This Bundt can be made ahead in two stages: Make the batter, then store in an airtight container in the refrigerator for up to 2 days. Or bake the cake and let cool completely on a metal rack, then freeze, well wrapped, for up to 2 weeks, adding the glaze after thawing it. 

Be sure to butter and flour your Bundt pan REALLY well – those berries burst and want to stick if they hit the pan. Use an angel food cake pan for a cleaner, modern look.