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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!