BLUEBERRY ORANGE CAKE

This blueberry and orange cake is the winter version of my lemon and raspberry cake. It’s bright, vibrant and

absolutely beautiful.

• 1 1/2 cups flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1 cup sour cream

• 1 cup sugar

• 3 large eggs

• Zest of an orange – about 1 tablespoon

• Orange juice

• 1/2 cup butter

• 2 tablespoons sugar

• 1 1/2 cups fresh cranberries

For the glaze:

• 1 cup powdered sugar

• 2 – 3 tablespoons water, milk or orange juice

Preheat the oven to 350 degrees . Spray a pan with cooking spray. Sprinkle the 2 tablespoons sugar on the

bottom of the pan.Scatter 1/4 cup cranberries in the bottom of the pan. Put aside.

Beat the butter and sugar until the sugar turns a lemon color, about 4 to 5 minutes. Add the eggs one at a time

and mix until incorporated.

Add orange juice and zest.Add sour cream.

Once incorporated, add flour, salt and yeast. When combined, add remaining 1 1/4 cups blueberries.

Bake for 50 – 55 minutes until the dough comes out clean. Let the pan rest for 5 minutes after removing the cake

from the oven.Turn the cake out onto a wire rack to cool. Mix the icing ingredients together and spread over the

top and sides of the cake.

I’ve made this cake twice because of all the feedback I get and I want to make sure the results are the same for

you as they were for me. For the cake in the picture I used a smaller pan which is why it looks so big, mine weighs

about 8 cups. The cake will rise to the top.It also sinks slightly as it cools. The quantity is also enough for

preparation in a loaf tin.

The amount of flour is correct. This makes a delicious, tart blueberry cake.

Lightly sprinkle the sugar around the pan, don’t leave a lot of sugar in one place.Think of it like adding flour to a

cake pan to fluff the cake.