Orange and Blueberry Cake

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Introduction:
This Orange and Blueberry Cake is a bright and fruity dessert, combining the fresh citrusy flavor of oranges with bursts of juicy blueberries. The cake is moist, tender, and perfect for any occasion. With a delicate orange glaze on top, each slice is bursting with flavor and vibrant colors. Enjoy this cake as a light dessert or a refreshing afternoon treat.

Ingredients

Cake:

  • All-purpose flour: 1 ½ cups (190g)
  • Baking powder: 1 ½ teaspoons
  • Salt: ¼ teaspoon
  • Sugar: ¾ cup (150g)
  • Orange zest: 1 tablespoon (from 1 large orange)
  • Fresh orange juice: ½ cup (120ml)
  • Butter, melted: ½ cup (113g)
  • Eggs: 2 large
  • Vanilla extract: 1 teaspoon
  • Fresh or frozen blueberries (if frozen, do not thaw): 1 cup (150g)

Orange Glaze:

  • Powdered sugar: 1 cup (120g)
  • Fresh orange juice: 2–3 tablespoons
  • Orange zest (optional): ½ teaspoon

Optional Ingredients:

  • Extra blueberries and orange zest for garnish
  • Almond slices for added texture on top

Instructions

  1. Prepare the Oven and Pan:
  • Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
  1. Mix the Dry Ingredients:
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  1. Combine Wet Ingredients:
  • In a large bowl, rub the orange zest into the sugar with your fingers until fragrant. Add the melted butter, orange juice, eggs, and vanilla extract. Whisk until smooth and well combined.
  1. Combine Wet and Dry Ingredients:
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  1. Add Blueberries:
  • Gently fold in the blueberries, being careful not to crush them. Pour the batter into the prepared pan and spread evenly.
  1. Bake the Cake:
  • Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  1. Make the Orange Glaze:
  • In a small bowl, whisk together powdered sugar and orange juice until smooth. Add more juice if needed to reach a drizzling consistency. Stir in optional orange zest.
  1. Glaze and Serve:
  • Once the cake has cooled, drizzle the orange glaze over the top. Garnish with extra blueberries and orange zest if desired. Slice and enjoy!

Tips for Success

  • Toss blueberries in a bit of flour before folding into the batter to prevent them from sinking.
  • Use fresh orange juice for the best flavor, but bottled juice works in a pinch.
  • Allow the cake to cool completely before glazing to avoid melting the glaze.

Recommendations

  • Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
  • This cake pairs well with an afternoon tea or coffee.

Nutrition (per slice, based on 12 servings)

  • Calories: 210 kcal
  • Protein: 3g
  • Carbohydrates: 34g
  • Fat: 7g
  • Fiber: 1g
  • Sodium: 90mg

(Nutrition values are approximate and may vary based on specific ingredients used.)

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