One bowl, healthy bundt cake recipe (Greek – Style) with fresh orange juice (or lemon juice), tasty blueberries and orange peel. This orange blueberry cake is an easy coffee /afternoon cake, everyone will love.
If you are familiar with Greek / Cyprus cooking traditions, you have probably noticed that a number of sweet recipes (like cakes and cookies) contain fresh orange or lemon juice. The beauty of adding fresh citrus fruit juice to desserts is that they become light, fluffy and wonderfully aromatic. If you have not tried it before, I encourage you to do so.
Our family is very fond of this cake for a number of reasons: it’s quick to whip, has orange zest and blueberries, it’s also very light and soft. The kids (and my husband) adore it, so do I. But enough talking, let’s bake some cake!
ORANGE BLUEBERRY BUNDT CAKE INGREDIENTS
- Orange Juice,fresh – the fresh and sponge-y texture of this cake is predetermined by the use of freshly squeezed orange juice. This recipe works wonderfully with lemon juice or apple juice as well (tried and tested numerous times).
- Eggs – for this recipe eggs are a must. I like to use medium to large size eggs.
- Brown Sugar – brown sugar is a wonderful, healthy alternative to processed white sugar. Plus it adds deeper flavor to any sweet bake.
- Self-rising flour – self-rising white flour can be substituted with whole wheat flour that is very finely milled.
- Baking powder – adding baking powder is not mandatory, as we already have rising agent in the self-rising flour, but I like to add it just in case.
- Vegetable oil – I use sunflower oil or extra virgin olive oil, simply whatever I have on hand that day.
- Orange peel, organic – highly recommend using organic orange peel (for deeper orange flavor) as many non-organic versions come from oranges that have been treated with chemicals on the outside.
- Blueberries – adding blueberries is not mandatory as well, however it add a gorgeous fruity feel to this cake. We like to use frozen wild blueberries (as blueberries in stores are usually seasonal and hard to find in winter – oranges season), but any type works well.
HOW TO MAKE ORANGE JUICE BLUEBERRY BUNDT CAKE – tips
There are two ways to make this wonderful orange juice bundt cake. One that requires beating egg whites separately. The other is a one bowl version. Both methods work well in my experience. If you are on a hurry, definitely beat all ingredients in one bowl. If you have extra time though, try the separate-eggs method. The beauty of beating egg whites and sugar separately is a no-fail sponge/bundt cake at the end.
Here, we will review the first method:
- Separate egg whites from egg yolks. In a large mixing bowl beat egg whites and brown sugar on high speed until fluffy and creamy (usually 4 minutes with my hand mixer). The mixture will double, even triple it’s size. That is a good thing.
- Then reduce speed and add vegetable oil and fresh orange juice.
- Also, add egg yolks, flour, baking powder and orange peel. Beat on low speed until well combined (no lumps should be visible).
- Prepare your bundt pan – using a kitchen brush grease the inside of the bundt pan, then sprinkle some flour to prevent cake from sticking. Works for non-stick pans too.
- Add cake mix to the bundt pan and sprinkle some frozen wild blueberries on top and bake in the oven until toothpick comes out clean. Let cool and remove from bundt pan. Enjoy!
MORE EUROPEAN RECIPES:
- Homemade sausage patties (basic recipe)
- Oven Roasted Eggplant Wedges (with olives and tomatoes)
- Easy Braised Beef Recipe (VIDEO)
- Baked Lemon Mustard Steelhead Trout (VIDEO)
- Simple Brown Rice with leeks, tomatoes and olives
Orange Juice Blueberry Bundt Cake
1 cup = 200 ml
- 3 eggs, medium to large
- 1/3 cup (70g) brown sugar
- 1/2 cup (100ml ) vegetable oil
- 1/2 cup (100ml ) orange juice, freshly squeezed
- 1,1/2 cup (180g) flour, self rising
- 1 tsp orange peel, organic
- 1 tsp baking powder
- 1 cup wild blueberries, fresh or frozen
- In a large mixing bowl add eggs and sugar and beat on top speed (with hand mixer) until soft and creamy texture is reached (approx. 3-4 minutes of beating).
- Then while still beating, reduce speed to minimum and slowly add fresh orange juice and vegetable oil. Subsequently, add egg yolks, flour, baking powder and orange peel at the end and mix until just combined (on low speed).
- (One bowl version) Alternatively, add all ingredients (besides blueberries) into a mixing bowl and mix with a hand/stand mixer on medium until well combined.
- Brush bundt cake pan (mine is 9 inch/23 cm) with some vegetable oil ( I use silicone brush) and sprinkle some flour on top. Place bundt cake mix in the pan and distribute blueberries around evenly (they usually shrink during baking).
- Preheat oven on max temperature, then reduce to 350F/180C and bake until a toothpick comes out clean. Let cool and remove from pan by turning it upside down and patting on the side (to avoid breaking the cake).
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