Orange Juice Blueberry Bundt Cake

Wonderful easy sponge cake with orange juice and frozen/fresh blueberries – no fail bundt cake recipe that can be made with different kinds of fruit juice (like lemon or apple juice). Kid-friendly too. 

Homemade Orange Juice Blueberry Bundt cake from scratch

It’s that time of year – when my oldest boy constantly asks for oranges and nothing else. Living in close proximity to Greece & Turkey (basically the Mediterranean – where citrus fruits come earlier) didn’t help this year. It’s still November and oranges do not taste that great. Nevertheless, my boy loved them.

Since us parents didn’t enjoy the first oranges of the season as much, I thought a good old orange juice bundt cake can lift the spirits.  


The other name of this bundt cake around here is a no fail bundt cake. Why you ask – well simply it never fails you. Also it renders modification – so far I’ve made this cake with lemon juice and apple juice, with or without blueberries (even with cacao/carob powder). It still turns perfectly fluffy, moist and delicious (as long as proportions are followed that is). 


  • it’s moist, fluffy & rich in flavor
  •  no fail, versatile bundt cake recipe
  • kid-friendly (plus if your little ones are keen on helping -> even better. My boy loves to add the blueberries at the end.

Not bad for a cake I’d say. 

old fashioned orange juice cake recipe

Orange Blueberry Sponge Bundt Cake

Fluffy, full of zest and tasty blueberries this bundt cake is super easy to prepare. Plus it renders modification easily.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


1 cup = 200 ml

  • 3 eggs
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup orange juice, freshly squeezed
  • 1,1/2 cup flour, self rising
  • 1 cup blueberries, fresh or frozen


  • In a large mixing bowl add eggs and sugar and beat on top speed (with mixer) until soft and creamy texture is reached (approx. 3-4 minutes of beating).
  • Then while still beating, reduce speed to minimum and slowly add orange juice and vegetable oil. Add flour at the end and mix until just combined (on low speed).
  • Brush bundt cake pan (mine is 9 inch/23 cm) with some vegetable oi ( I use silicone brush) and sprinkle some flour on top. Place bundt cake mix in the pan and distribute blueberries around evenly (they usually shrink during baking).
  • Preheat oven on max temperature, then reduce to 350F/180C and bake until a toothpick comes out clean. Let cool and remove from pan by turning it upside down and patting on the side (to avoid breaking the cake).

Recipe Notes

If you want to make a bigger cake, double ingredients and use larger baking pan. 
Blueberries can be added to the baking mix before one transfers it to the baking pan (if desired). However, take care to avoid over mixing. 
Bundt cake can be prepared with other types of freshly squeezed juice - like lemon juice or apple juice. 

Did you make this recipe?

Share on INSTAGRAM and tag it #shinelittlehouse. I’d love to hear how it turned out for you!

Orange Lemon blueberry sponge cake - no fail bundt cake recipe

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