A Blood Orange Blueberry Bundt Cake is just the thing to take us from the end of winter into the beginning of spring. When the weather doesn’t seem to know what it’s doing and goes from beach weather to snow in a couple of days, what do you do to keep your sanity? Make cake!
Although I’ve added possible alternatives of all-purpose flour and white sugar when making this bundt cake, I encourage you to give spelt flour and coconut (palm) sugar a try. You will be adding much more nutrition to the cake which your body will thank you for. Spelt also adds a depth to the flavour that is missing if you use bland white all-purpose flour.
This cake can be made with regular oranges as well, as a direct substitution. The flavour is slightly different, as is the colour of the glaze. In fact, one day I plan to exchange meyer lemons for the oranges to compare the difference. The possibilities are only as limited as your imagination!
This cake makes a lovely presentation at a party, a family dinner or is perfect for afternoon tea. And whether the weather is frightful or comfortable, let us all eat cake!
If you give this cake a try, please let us know in the comments. You can also tag us on Instagram @journeytothegarden. We’d love to hear from you!
Blood Orange Blueberry Bundt Swirl Cake with Blood Orange Glaze
A fresh and satisfying cake that ushers winter out and spring in!
- 1/2 cup coconut sugar (or regular)
- 1/2 cup pecans, chopped (or walnuts)
- 2 ounces dark chocolate, chopped or chocolate chips
- 1/3 cup dried blueberries or currants (or raisins in a pinch)
- zest from one small blood orange
- 2 1/2 teaspoons freshly ground cinnamon
- pinch of ground nutmeg
- pinch of sea salt or Himalayan salt
- 2 cups spelt flour (or all-purpose flour)
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt or Himalayan salt
- 1 1/2 cups cane sugar (or white sugar)
- 8 ounces butter - 2 sticks at room temperature
- 2 chia/flax eggs or 2 regular eggs
- 1 cup sour cream (or yogurt)
- 1 teaspoon baking soda
- 1 1/2 teaspoons pure vanilla extract
- zest of one medium blood orange
- 3 tablespoons blood orange juice
- 3/4 cup fresh or frozen blueberries
Blood Orange Glaze
- 2 tablespoons blood orange juice
- 3/4 cup plus 2 tablespoons powdered sugar
Preheat over to 350ºF. Butter a 9"-10" bundt pan.
For The Swirl
In a medium bowl, mix all the ingredients for the swirl and stir to mix well.
For The Cake
In a medium bowl, mix the flour, baking powder and salt together.
In a bowl of an electric mixer, beat the butter well on medium-high. Add the sugar and continue to beat until light and fluffy.
Add the eggs, one at a time. Add sour cream and baking soda. Stir until just blended.
Add the vanilla, blood orange zest, juice and blueberries. Stir until just blended.
Add dry ingredients to wet and stir until just combined. If it's too thick you can add a little more blood orange juice.
Pour 1/3 of the batter into your bundt pan. Evenly sprinkle on 1/2 of the swirl mixture. Pour rest of the batter into the pan. Make a well in the centre of the mixture. Sprinkle the remaining swirl mixture into the well and then attempt to cover over with batter; some of the swirl mixture will still show though so don't worry.
Bake for approximately 60 minutes or until tester comes out clean. Check after 50 minutes.
When cake is done, remove and place on a cooking rack. Cool for about 10 minutes, then invert onto plate. Cool again until cake is cool enough to frost.
Blood Orange Glaze
Sift powdered sugar into blood orange juice and whisk until combined.
Drizzle over cake in a pretty pattern and serve.
Food for Thought: “April is the cruelest month, breeding lilacs out of the dead land, mixing memory and desire, stirring dull roots with spring rain.” ~ T.S. Eliot