Orange Blueberry Cake
Numnum
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.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine American
Servings 10
Calories 240 kcal
- 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
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.
Keyword blueberry, citrus cake, easy, fruity smoothie, orange cake