Orange Olive Oil Bund Cake with fresh citrus juice, frozen (or fresh) blueberries. One bowl, healthy Bundt cake recipe that brings traditional Greek desserts onto the table. Vegetarian, kid-approved. A simple Mediterranean dessert that is ideal for breakfast, brunch or during snack time. Perfect for potlucks, parties and family gatherings.
If you’ve ever dipped into Greek or Cypriot baking, you’ll know they love sneaking a bit of fresh citrus into their sweets. Cakes, biscuits—you name it, there’ll be a splash of orange or lemon juice in there somewhere. And honestly, it’s magic. That zingy citrus lifts everything, makes it lighter, fluffier, and fills the kitchen with the most gorgeous aroma.
This little cake is a firm favorite in our house. It’s quick to throw together, has a touch of orange zest, a handful of blueberries, and comes out soft as a cloud. The kids can’t get enough of it (my husband’s not far behind), and I’ll happily admit it’s one of my guilty pleasures too.
Do not miss these Heavenly Coconut Macaroons Recipe (3 Ingredients) or the equally easy to prepare from scratch: BEST GROUND WALNUT COOKIES (3 ingredients).
INGREDIENTS
- Orange Juice, fresh – the fresh and sponge-y texture of this cake is predetermined by the use of freshly squeezed orange juice.
- 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 for additional fluff.
- Olive oil – extra virgin is best. Organic even better. You can substitute with sunflower oil or even peanut oil.
- Orange zest, organic – highly recommend using fresh orange zest (for deeper orange flavor) – or fresh lemon zest instead.
- 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 during winter months).
TIPS and Ideas:
There are two ways to make this lovely orange juice Bundt cake:
- The classic way – beating the egg whites separately.
- The quick way – mixing everything together in one bowl.
Both turn out beautifully. If you’re short on time, the one-bowl method is your friend. But if you’ve got a few extra minutes, whisking the egg whites on their own gives you a guaranteed fluffy, sponge-like cake.
Orange Olive Oil Bundt Cake (Greek)
Ingredients
Instructions
- 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).
Notes
Nutrition
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