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.
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).
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.