Orange Blueberry Yogurt Bundt Cake for #BundtAMonth

Details, oh details, how they can be so important. I’m one of those detail-oriented people. My memory is quite good and I keep lists and calendars to stay on track. Earlier this week I felt a bit ahead and thought how nice it was to have a little free time. I invited my mom to come over and cook with me. Right before she arrived I checked in with the Bundt-A-Month group and had this sudden realization: I baked the wrong cake. I mixed up May and June’s themes. I had to get another cake baked and quick.

Orange Blueberry Yogurt Bundt Cake is what I baked. I was surprised I had all the ingredients. I used frozen blueberries instead of fresh which I would have preferred. As it turns out, they were fine. I only wish I had more of them. They seem a bit sparse in my cake. I put the amount in the recipe of what I believe would be better. Use your best judgement when baking the cake.

The cake has a nice citrus and berry combination. I like the change of orange with blueberries instead of lemon. The zest is what really brings out the orange flavor. I used plain Greek yogurt however an orange flavored one is an option although not necessary. The yogurt makes it moist and gives it a special flavor or tang. Folding in stiffly beaten egg whites adds a lightness to what would be a heavy, dense cake without it.

When was the last time you mixed up details? Did you have a last minute revelation about it? I hope it will be a while before I do that again. At least it was all good in the end. Now I have another great cake to enjoy and share with family and friends. The bonus is I am way ahead for next month.

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Orange Blueberry Yogurt Bundt Cake

A recipe for a bundt cake made with fresh orange zest and juice, blueberries, and yogurt. It is a moist cake with the taste of citrus and berries.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Author Renee

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 6 eggs at room temperatue, separated
• 1/4 teaspoon cream of tartar
• 1 cup unsalted butter 2 sticks, at room temperature
• 2 cups sugar
• Grated zest from 1 orange about 1 tablespoon
• 2 tablespoons orange juice
• 1 teaspoon vanilla
• 8 ounces plain Greek yogurt
• 2 cups blueberries
• Confectioners sugar

Instructions

1. Pre-heat the oven to 350 degrees F. Grease and flour a 10- or 12-cup bundt pan.
2. In a small bowl, add flour, baking soda, and salt. Whisk to combine. Set aside.
3. In a large bowl, add egg whites and cream of tartar. Beat using an electric mixer on high speed until stiff peaks form. Set aside.
4. In a separate large bowl, add butter and sugar. Beat using an electric mixer on high speed until light and fluffy, about 3 minutes.
5. Add the egg yolks one at a time, beating well after each addition.
6. Add the orange zest, orange juice, and vanilla and beat until combined.
7. Add the flour mixture in three additions, alternatively with the yogurt in two additions, mixing on low speed until just combined. Do not over mix.
8. Gently fold in the egg whites to the batter. Fold in the blueberries.
9. Pour batter into prepared bundt pan. Bake for 50 to 55 minutes or until a cake tester or toothpick when inserted into the center comes out clean.
10. Cool cake in the pan for 15 minutes. Turn out cake on to a wire rack. Cool completely.
11. Dust cake with confectioners sugar. Transfer cake to a serving plate. Slice, serve, and enjoy!

Recipe Notes

A recipe for a bundt cake made with fresh orange zest and juice, blueberries, and yogurt. It is a moist cake with the taste of citrus and berries.

Recipe adapted from the 2004 Nordic Ware Bundt Cookbook. The book in not currently in print.

We have a berrilicious theme this month for #bundt-a-month. 15 gorgeous cakes using berries in every form will be inspiration enough for you to bake with us this month:

• Blueberry Banana Bundt by Veronica at My Catholic Kitchen
• Blueberry Buttermilk Cake by Lora at Cake Duchess
• Blueberry Coconut Bundt by Jennie at The Messy Baker Blog
• Blueberry Cream Cheese Bundt Cake by Anuradha at Baker Street
• Blueberry Orange Baby Bundts by Anne at From My Sweet Heart
• Lemon Berry Bundt Cake by Heather at Hezzi D’s Books and Cooks
• Lemon Berry Bundt by Holly at A Baker’s House
• Lemon Raspberry Bundlets by Kate at Food Babbles
• Lemon Rhubarb Bundt Cake with Blueberries by Laura at The Spiced Life
• Lemon Blueberry Yogurt Bundt Cake by Karen at In the Kitchen With KP
• Orange Blueberry Yogurt Bundt Cake by Renee at Magnolia Days
• Raspberry Wine Chocolate Bundt Cake by Paula at Vintage Kitchen
• Strawberry and Orange Bundt Cake by Alice at Hip Foodie Mom
• Strawberry Sweetheart by Kim at Ninja Baking
• Very Berry Streusel Bundt by Anita at Hungry Couple

Here’s how you can be a part of Bundt-a-Month:

• Simple rule: Use your favorite berries or a combination of two and bake us a Bundt for May
• Post it before May 31, 2013
• Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Blueberry Bundt)
• Add your entry to the Linky tool below
• Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

Happy Baking!