Ingredients

Cake Batter

1 large orange (zested and juiced)
200 grams (1 cup) unsalted butter
200 grams (1 cup) granulated sugar
3 large eggs
200 grams (1 cup) sour cream
243 grams (2 cups) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
100 grams (1 cup) fresh blueberries
We recommend:
For fresh oranges:
Prime A Gift Inside Classic Fresh Fruit Basket Gift with Crackers, Cheese and Nuts for Holiday, Thank You, Birthday, Get Well, Anniversary, Corporate
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For unsalted butter:
Prime Kevala Cashew Butter 7 Lbs Pail
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For granulated sugar:
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(18,788) Sugar In The Raw Granulated Turbinado Cane Sugar, No Added Flavors or erythritol, Pure Natural Sweetener, Hot & Cold Drinks, Coffee, Baking, Vegan, Gluten-Free, Non-GMO, Bulk Sugar, 2lb Bag (1-Pack) $3.74 $4.14 View details Prime C&H Pure Cane Granulated White Sugar, 25-Pound Bags
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For sour cream:
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For all-purpose flour:
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For baking powder:
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For baking soda:
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For fresh blueberries:
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Citrus Syrup

100 grams (1/2 cup) granulated sugar
120 ml (1/2 cup) freshly squeezed orange juice
1 tablespoon orange zest
We recommend:
For freshly squeezed orange juice:
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For orange zest:
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Instructions

Step 1

Prepare the Batter

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream and orange zest until well combined.
Stir in the orange juice gently.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the blueberries gently.

Step 2

Bake the Cake

Pour the batter into the prepared pan and spread evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 3

Make the Syrup

While the cake is baking, combine sugar, orange juice, and orange zest in a small saucepan.
Bring to a boil over medium heat, then reduce to a simmer and cook until the mixture thickens slightly, about 5-7 minutes.
Remove from heat and let cool slightly.

Step 4

Finish the Cake

Poke small holes all over the cake with a toothpick or skewer.
Pour the syrup evenly over the cake and let it soak in.
Allow the cake to set for at least 30 minutes before serving.

Servings

Picture this 🍰: a sunny afternoon with a slice of this Orange-Blueberry Cake on your plate, its moist, citrus-infused sponge practically calling out to be enjoyed. To really elevate the experience, serve each slice with a scoop of vanilla ice cream or a dollop of fresh whipped cream. Feeling extra fancy? Sprinkle a few orange zest curls on top for a beautiful presentation. This cake also pairs wonderfully with a warm cup of tea or a chilled glass of iced coffee. Hosting a brunch? 👗☀️ Arrange slices on a cake stand and surround them with fresh berries for a beautiful, Instagram-worthy spread. Trust us, each bite is a little piece of sunshine in your mouth!

Equipment

9-inch (23 cm) round cake pan

Ensure your cake pan is well-greased and floured to prevent sticking. You can also use parchment paper for an easier release.

We recommend:
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Electric mixer

An electric mixer helps achieve the light and fluffy texture when creaming the butter and sugar. If you don't have one, a hand whisk works great too, just requires a bit more effort!

We recommend:
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Mixing bowls

Use a large bowl for the wet ingredients and a medium bowl for the dry ingredients to make combining them a breeze.

We recommend:
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Small saucepan

This is essential for making your syrup. A heavy-bottomed pan is preferred to avoid any sugar burning.

We recommend:
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Toothpick or skewer

Useful for both testing the cake’s doneness and for poking holes to soak in that lovely syrup.

We recommend:
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Wire rack

Allows the cake to cool evenly and quickly, maintaining its fluffy texture.

We recommend:
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Variations

🌟 **Gluten-free Version**: Swap the all-purpose flour with a gluten-free flour blend in the same quantity (2 cups or 243 grams). Make sure your baking powder and baking soda are labeled gluten-free. 🌱 **Vegan Version**: Replace the butter with a plant-based butter substitute. Swap the eggs with 3 flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water, let sit for 5 minutes to gel). Use a dairy-free yogurt as a substitute for sour cream. Follow the same steps and enjoy your vegan treat!

Faq

  • Do I need to use fresh blueberries, or can I use frozen ones?

    Fresh blueberries are preferred because they hold their shape better during baking. If you use frozen blueberries, don't thaw them; just add a few extra baking minutes as needed.

  • Can I use a different citrus fruit instead of orange?

    Absolutely! Lemon or lime would work wonderfully. Just adjust the zest and juice quantities to maintain the flavor balance.

  • How can I ensure my cake is moist and fluffy?

    Make sure not to overmix the batter once you add the dry ingredients. Also, measure your flour correctly by spooning it into the cup and leveling it off, rather than scooping it directly.

  • Can I make the cake ahead of time?

    Yes! This cake can be baked a day in advance. Store it at room temperature in an airtight container. The flavors actually get better the next day!

  • What can I do if my syrup is too thick?

    If your syrup thickens too much, simply reheat it gently and add a tablespoon of orange juice to loosen it. Stir well and pour over your cake as directed.

  • Is there a way to make the cake even more citrusy?

    For an extra citrus punch, consider adding a teaspoon of orange extract to the batter. You can also top the cake with more citrus zest right before serving.

Nutrition facts

Delicious Citrus Cake
Recipe Yield:12 servings
Calories:Approximate per serving
Calories (Min - Max):300 - 350
Total Fat:15g
Saturated Fat:9g
Protein:4g
Total Carbohydrate:40g
Total Sugars:25g