Blueberry Orange Bundt Cake Recipes

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BLUEBERRY CITRUS CAKE

"My husband and I grow blueberries for market-and this cake is my favorite way to use them. Our fresh berries are enhanced by the light, citrusy frosting. I bring this beauty to all potlucks." -Shirley M. Cooper, Salemburg, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 15



Blueberry Citrus Cake image

Steps:

  • In a large bowl, combine the cake mix, eggs, orange juice and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in blueberries and peels. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a small bowl, combine cream cheese and butter until fluffy. Add the confectioners' sugar, orange juice and peels; beat until blended. Fold in whipped topping. , Spread frosting between layers and over the top and sides of cake. Refrigerate until serving.

Nutrition Facts : Calories 472 calories, Fat 19g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 347mg sodium, Carbohydrate 73g carbohydrate (53g sugars, Fiber 1g fiber), Protein 3g protein.

1 package yellow cake mix (regular size)
3 large eggs
1 cup orange juice
1/3 cup canola oil
1-1/2 cups fresh blueberries
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
CITRUS FROSTING:
3 ounces cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
2 tablespoons orange juice
2 teaspoons grated orange zest
1 teaspoon grated lemon zest
2 cups whipped topping

BLUEBERRY-ORANGE BUNDT CAKE

Make and share this Blueberry-Orange Bundt Cake recipe from Food.com.

Provided by Lvs2Cook

Categories     Breakfast

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 10



Blueberry-Orange Bundt Cake image

Steps:

  • Preheat oven to 350°F.
  • Butter and flour bundt pan making sure to get all the nooks and crannies.
  • Whisk flour, baking powder, and salt in medium bowl.
  • Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy.
  • Beat in eggs, one at a time.
  • Beat in orange peel and vanilla.
  • Beat in dry ingredients in 3 additions alternately with buttermilk.
  • Fold in blueberries.
  • Pour batter into prepared pan. Bake for 1 hour or until toothpick instered in center of cake comes out clean.
  • Cool cake in pan on rack 10 minutes.
  • Turn cake out onto rack and cool completely.
  • Transfer cake to plate, sift powdered sugar over, and serve.

3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 2/3 cups sugar
3/4 cup butter, room temperature
3 large eggs
1 tablespoon orange zest
2 teaspoons vanilla extract
3/4 cup buttermilk
2 cups frozen blueberries

BLUEBERRY BUNDT® CAKE

Fresh blueberries and a glaze with a bit of zing to it make this blueberry Bundt® cake perfect for dessert, or an any-time snack with orange-spiced tea or a hearty black coffee. Requires some elbow grease, but well worth it.

Provided by Pete Flanagan

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h35m

Yield 16

Number Of Ingredients 15



Blueberry Bundt® Cake image

Steps:

  • Position a rack in the center of the oven and preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Place blueberries in a bowl and sprinkle with 1 1/2 tablespoons flour; toss until berries are completely coated. Sift together 3 1/4 cups flour, baking soda, and salt into a separate bowl.
  • Combine sugar, softened butter, and lemon zest in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, and lemon extract, beating well after each addition until smooth. Add flour mixture and buttermilk; mix until well combined. Gently fold in floured blueberries and pour batter into the prepared pan, smoothing it out with a spatula.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
  • While cake is cooling, combine powdered sugar and lemon zest in the bowl of a food processor; process until zest is finely processed and blended with sugar. Add lemon juice, melted butter, and salt and blend until smooth. Apply glaze to the warm cake with a pastry brush. Allow to cool before slicing.

Nutrition Facts : Calories 393.2 calories, Carbohydrate 61.2 g, Cholesterol 72.9 mg, Fat 15.2 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 10.5 g, Sodium 252.2 mg, Sugar 35.3 g

2 ½ cups fresh blueberries
1 ½ tablespoons cake flour
3 ¼ cups cake flour
1 teaspoon baking soda
1 teaspoon salt
2 cups white sugar
1 cup unsalted butter, softened
2 lemons, or more to taste, zested
3 large eggs
1 teaspoon lemon extract
¼ cup buttermilk
1 cup powdered sugar
1 lemon, zested and juiced
4 tablespoons unsalted butter, melted and cooled
salt

MINI BLUEBERRY BUNDT CAKES

These pretty berry cakes from Cathy Isaak of Rivers, Manitoba are topped with a yummy lemon-flavored glaze.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3 servings.

Number Of Ingredients 14



Mini Blueberry Bundt Cakes image

Steps:

  • In a small bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries. , Pour into three 4-in. fluted tube pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional berries if desired.

Nutrition Facts : Calories 571 calories, Fat 18g fat (10g saturated fat), Cholesterol 113mg cholesterol, Sodium 522mg sodium, Carbohydrate 97g carbohydrate (61g sugars, Fiber 3g fiber), Protein 8g protein.

1/4 cup butter, softened
1/2 cup sugar
1 large egg
1/4 cup 2% milk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups fresh or frozen blueberries
LEMON ICING:
1/2 cup confectioners' sugar
1-1/2 teaspoons 2% milk
1 teaspoon lemon juice
Additional blueberries, optional

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