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.
Orange Blueberry Yogurt Bundt Cake
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
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Pre-heat the oven to 350 degrees F. Grease and flour a 10- or 12-cup bundt pan.
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In a small bowl, add flour, baking soda, and salt. Whisk to combine. Set aside.
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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.
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In a separate large bowl, add butter and sugar. Beat using an electric mixer on high speed until light and fluffy, about 3 minutes.
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Add the egg yolks one at a time, beating well after each addition.
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Add the orange zest, orange juice, and vanilla and beat until combined.
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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.
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Gently fold in the egg whites to the batter. Fold in the blueberries.
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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.
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Cool cake in the pan for 15 minutes. Turn out cake on to a wire rack. Cool completely.
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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!
The Ninja Baker says
May 8, 2013 at 6:21 amStunning, simply stunning, Renee. Love the idea of combining oranges with blueberries…BTW I’m sure blueberries were not missed because your cake looks so moist and delicious! (Yes, yogurt is fantastico=) )
Renee says
May 11, 2013 at 2:42 pmThank you so much! It is a very moist cake. It will last a long time without drying out. Great to spread out the enjoyment.
Anita at Hungry Couple says
May 8, 2013 at 9:05 amAs much as I love the combination of blueberries and lemon, I also love orange cakes. When I saw that in your recipe I wanted to slap myself for not thinking of it. Your cake looks completely scrumptious and now I’m really hungry! 🙂
Renee says
May 11, 2013 at 2:40 pmThanks Anita! You can always use orange in your next cake.
Jennie @themessybakerblog says
May 8, 2013 at 9:33 amI love that you changed it up and used orange. This is a beautiful cake. I’m so glad you had all the ingredients on hand and could join us.
Renee says
May 11, 2013 at 2:40 pmThanks Jennie! It was a nice change up from lemon.
Susan says
May 8, 2013 at 10:54 amI love the mold you used for this cake Renee! It looks like a bundt castle. Oddly enough I sometimes like to use frozen blueberries when I bake since they don’t bleed through the batter as much.
Renee says
May 11, 2013 at 2:39 pmIt does look like some sort of European castle or church or something like that. Great observation!
Jett Whitfield says
May 8, 2013 at 11:11 amThat is a beautiful cake Renee! I betcha can’t wait to get the Swirly Cake Pan!!
Renee says
May 11, 2013 at 2:38 pmI can’t wait to get the swirly cake pan. I don’t have one that shape and it will be fun to bake with it.
Paula @ Vintage Kitchen says
May 8, 2013 at 1:35 pmI have a great memory, and though it´s not as sharp as it used to, I always rely on it. Which is not good sometimes, because I never write things down and mix up details from time to time. So now for my blog I have spreadsheets with colors and everything! Orange and blueberries are a fantastic combination, and I love just a sprinkle of sugar, nothing else. It´s a perfect tea cake Renee!
Renee says
May 11, 2013 at 2:37 pmSpreadsheet with colors – now I have to try that one. At least the spreadsheets would be a lot more colorful.
amy @ fearless homemaker says
May 8, 2013 at 2:00 pmI love the combination of citrus + berries and this bundt looks SO wonderful! Glad you got the post correctly done in time! =)
Renee says
May 11, 2013 at 2:37 pmThanks Amy!
Lora @cakeduchess says
May 8, 2013 at 2:48 pmYour first bundt looked incredible and this is gorgeous, Renee! You pulled this off with lightning speed. It’s nice to have berries in the freezer for baking or smoothie emergencies. Your bundt is beckoning me to grab a slice and a cup of coffee. 🙂
Renee says
May 11, 2013 at 2:36 pmI’ll be stocking berries in the freezer from now on. It saved me this time for sure.
Alice @ Hip Foodie Mom says
May 8, 2013 at 4:45 pmI can’t believe you just whipped this one up!!! Amazing!! and it’s beautiful! I love orange with berries so I will definitely be trying the orange blueberry combination very soon! yum!
Renee says
May 11, 2013 at 2:35 pmI suppose it gets easier to whip of a cake quick when you bake a lot and I seem to be baking a lot lately.
Hezzi-D says
May 8, 2013 at 5:59 pmLove the shape of your Bundt! Very pretty. I also like the orange and blueberry flavor…yummy!
Renee says
May 11, 2013 at 2:35 pmThanks Heather!
veronica gantley says
May 8, 2013 at 6:40 pmI am very glad you got everything straight. Once i studied the wrong chapter for a test. I freaked out when I got to class and realized it. My teacher allowed me 30 minutes to study. I passed, but could have gotten a better grade if I had not missunderstood. These things have a way of working themselves out.
Renee says
May 11, 2013 at 2:34 pmThanks Veronica. I am glad I figured it out beforehand. I would have looked crazy with next month’s cake in this lineup.
Kate | Food Babbles says
May 8, 2013 at 9:10 pmWow!! What an extraordinary bundt shape! I love this and I don’t think I’ve seen another like it. Beautiful! As are your flavors. I’m so happy you were able to bake quickly and join in this month. And now, you’re ahead of the game for next month! 😉
Renee says
May 11, 2013 at 2:33 pmThanks! I do love the shape of that pan too.
Bakingyummies says
May 9, 2013 at 1:38 amThe bundt shape is very pretty! from where did you buy this bundt pan?Sometime back when I made pull apart buns, I mistakenly used rice flour instead of all purpose since they were kept right next to each other and I hadn’t labelled the cans. I realised something was wrong when I was about to shape them.
Renee says
May 11, 2013 at 2:32 pmI found the bundt pan at TJ Maxx. It is by Kaiser and you can find it online on Amazon.
Karen Hartzell (@InTheKitchenKP) says
May 9, 2013 at 9:47 amGorgeous! I can’t believe you just whipped this up in a day! I need to give this combo a try. The powdered sugar looks so pretty!
Renee says
May 11, 2013 at 2:31 pmThanks Karen! I was more surprised about having all the ingredients to make it without having to go to the store.
Lynn at Southern Fried French says
May 9, 2013 at 4:16 pmNow that is one drop-dead gorgeous cake. Love the combo, too. I think we can call it health food, too, since it has yogurt in it. And thank you Susan for the tip about frozen berries, that makes sense.
Renee says
May 11, 2013 at 2:30 pmThank you Lynn and I’m glad Susan gave the tip on the frozen berries too.
laurasmess says
May 9, 2013 at 6:56 pmI once got my friend’s baby’s name (Jenson) and her dog’s name (Jethro) mixed up. As soon as the name slipped out of my mouth, her face highlighted the error. I felt like I wanted to melt into the ground. Her husband was like, “Ah, don’t worry. People do it all the time!”. Didn’t help the guilt!! Anyway, your bundt cake looks absolutely beautiful and your error was definitely marginal! I am sure that the other bundt cake you baked is absolutely gorgeous also!
Renee says
May 11, 2013 at 2:29 pmFunny to mix up the baby and the dog’s name. Both J’s so I can see how it would be easy to do.
[email protected] says
May 9, 2013 at 11:09 pmOh Renee…I love this post. I remember reading your note on FB and thinking….god I hate this woman….she’s so organized she’s already completed this month and next month’s bundts! Well at least you are ahead of the game for next month! And this cake is just lovely. I love the style of your pan! I think that’s one of the most fun thing about baking bundts. Beautiful job with this cake wonder woman! ; – )
Renee says
May 11, 2013 at 2:28 pmThanks Anne! I’m organized but not a month ahead. Crazy how it happened.
Holly says
May 9, 2013 at 11:56 pmOh I get mixed up all of the time– I think you made a tasty mistake and were lucky to enjoy two beautiful Bundts in a short span of time. The texture of your cakes always are so impressive. Very pretty cake!
Renee says
May 11, 2013 at 2:27 pmThanks Holly! We certainly have been enjoying the cakes and sharing them too.
Laura Dembowski says
May 10, 2013 at 1:47 pmAt least you have next month’s cake baked already 😉 I’m all about lists and things too, because lately if I don’t write it down, I forget it. This sounds great with all those blueberries.
Renee says
May 11, 2013 at 2:26 pmThanks Laura! Yes, all done for next month’s event. One less thing on the to-do list.
Jen @ Jen's Favorite Cookies says
May 13, 2013 at 1:05 pmWhat a beautiful cake! I love this flavor combination.
Laura says
May 17, 2013 at 12:55 amI once left the sugar out of my toddler daughter’s bday cupcakes. Yup. Ooops. This cake is a brilliant save, looks delicious.
Renee says
May 18, 2013 at 12:55 pmThanks! I bet those cupcakes were not go great. Oh the oopsies we do in the kitchen.
[email protected] says
May 22, 2013 at 3:01 pmI like your flavour combination, I’ve never paired the two before. I can imagine that it tastes delicious. I like the shape of your bundt.
Renee says
May 22, 2013 at 3:18 pmThank you Laura! It is one of the best orange cakes I’ve baked. My family loved it and ate every last crumb. The bundt pan is by Kaiser and you can find it on Amazon (search for Kaisercast Domus Bundform Pan).
Carole says
May 31, 2013 at 7:21 pmLovely work, Renee! Would you be happy to link it in to the current Food on Friday which is all about cakes? This is the link . There are lots of great links there already. I do hope to see you there. Cheers