Sweet, scrumptious, fruity, and moist, this cake takes 15 minutes and is perfect for spring! Whether you’re hosting a spring part, don’t want to waste your blueberries and oranges, or want a citrusy treat, you could make this fluffy cake.
Orange Blueberry Cake
Sweet, scrumptious, fruity, and moist, this cake takes 15 minutes and is perfect for spring! Whether you're hosting a spring part, don't want to waste your blueberries and oranges, or want a citrusy treat, you could make this fluffy cake.
Ingredients
- 1 and 3/4 cup all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/4 cup melted butter
- 1/4 cup vegetable oil
- 1 cup sugar
- 3 large eggs
- 2 tsp vanilla extract
- 3 tbsp orange zest
- 1 cup orange juice freshly squeezed
- 1/2 cup yogurt or sour cream
- 1/2 cup blueberries coated in flour
Instructions
- Preheat your oven to 350°F or 185°C and prepare a baking pan (8 by 11) with parchment paper and butter.
- In a small bowl, sift together your flour, salt, and baking powder.
- In a separate large bowl, combine your melted butter, sugar, and oil. Stir to combine and form a thick mixture.
- Next, crack in each egg and whisk each individually. Add in your vanilla extract for flavor. Whisk in your yogurt.
- Add your zest and orange juice. Stir to combine. Add your dry mixture into your wet mixture and fold. Eliminate all pockets of flour, but don't mind the lumps.
- Rinse your blueberries and coat them in flour. Add them as a layer in your cake before baking, or simply scatter across the batter. Bake for 40-50 minutes, or until a toothpick inserted has only several moist crumbs.
- Serves and enjoy. Orange syrup is optional.
Notes
Numnum xx
