ORANGE SOUR CREAM CAKE WITH BLUEBERRY COMPOTE
This deeply tender orange cake is the perfect backdrop for a vivid sauce made of blueberries, sugar, lemon juice and cornstarch. The cake and syrup are both quite simple to make (you'll have to pull out your mixer though), and the syrup keeps for several days in the refrigerator. After the cake is long gone, you can enjoy the remainders drizzled over vanilla ice cream or layered with plain yogurt.
Provided by Matt Lee And Ted Lee
Categories cakes, dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- To prepare the cake: Preheat oven to 350 degrees. In bowl of a mixer with a paddle attachment, combine flour, sugar, baking powder, baking soda, orange rind and salt. Cut butter into small pieces and add to bowl. Mix at low speed until crumbly.
- Add 1/4 cup sour cream. Mix at medium speed until smooth and paste-like. Scrape bowl, and add remaining 1/4 cup sour cream and egg yolks. Beat at high speed for 1 minute. Scrape bowl, and add orange extract and vanilla extract. Beat at high speed until light and fluffy, about 1 more minute.
- Butter the bottom and sides of an 8-inch cake pan, and line the bottom with a piece of parchment paper cut to fit. Scrape batter into pan, and smooth with a spatula. Bake until top is golden brown and a toothpick inserted in center of cake comes out clean, about 30 to 35 minutes. Remove from oven. Cool.
- To prepare compote: In a medium glass, enameled or other nonreactive saucepan, combine lemon juice, cornstarch and sugar. Mix until smooth. Add blueberries, vanilla extract, elderberry essence and salt. Stir gently to mix. Place over medium-low heat, and simmer just until liquid thickens and blueberries darken in color. Remove from heat, and transfer to a bowl.
- To serve, remove cake from pan. Slice, and serve topped with blueberry compote.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 7 grams, Carbohydrate 64 grams, Fat 20 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 269 milligrams, Sugar 39 grams, TransFat 1 gram
BLUEBERRY ORANGE BREAD
"Plump ripe blueberries and orange juice bring a refreshing and fruity flavor to this special golden loaf," writes Donna Smith of Victor, New York.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, combine egg, orange juice, water, butter and orange zest. Add to dry ingredients just until combined. Fold in the blueberries. Pour into a greased and floured 8x4-in. loaf pan. , Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
Nutrition Facts : Calories 130 calories, Fat 2g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 157mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
BLUEBERRY AND ORANGE LAYER CAKE WITH CREAM CHEESE FROSTING
Categories Cake Dessert Bake Cream Cheese Blueberry Orange Summer Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 23
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides; line bottoms with rounds of parchment paper. Sift first 3 ingredients into medium bowl. Beat butter in large bowl until fluffy. Gradually add sugar, beating until blended. Beat in concentrate, peel, and vanilla. Beat in eggs 1 at a time. Beat in flour mixture in 4 additions alternately with milk in 3 additions. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack.
- For filling:
- Combine berries, sugar, and lemon juice in heavy small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil until mixture is reduced to 3/4 cup, stirring occasionally and mashing berries coarsely with fork, about 8 minutes. Chill filling uncovered until cold, about 30 minutes.
- For frosting:
- Beat cream cheese and butter in bowl to blend. Beat in powdered sugar in 4 additions, then orange concentrate, peel, and vanilla. Chill until firm but spreadable, about 30 minutes.
- Cut around cakes to loosen. Turn cakes out. Peel off parchment. Place 1 layer, flat side up, on platter. Spread filling to within 1/2 inch of edges. Chill 5 minutes. Top with second layer, flat side down. Spread 1/2 cup frosting thinly all over cake to seal. Spread remaining frosting over cake. Mound remaining blueberries on top. (Can be made 1 day ahead; chill. Serve at room temperature.)
BLUEBERRY-ORANGE BUNDT CAKE
Make and share this Blueberry-Orange Bundt Cake recipe from Food.com.
Provided by Lvs2Cook
Categories Breakfast
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Butter and flour bundt pan making sure to get all the nooks and crannies.
- Whisk flour, baking powder, and salt in medium bowl.
- Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy.
- Beat in eggs, one at a time.
- Beat in orange peel and vanilla.
- Beat in dry ingredients in 3 additions alternately with buttermilk.
- Fold in blueberries.
- Pour batter into prepared pan. Bake for 1 hour or until toothpick instered in center of cake comes out clean.
- Cool cake in pan on rack 10 minutes.
- Turn cake out onto rack and cool completely.
- Transfer cake to plate, sift powdered sugar over, and serve.
BLUEBERRY CITRUS CAKE
"My husband and I grow blueberries for market-and this cake is my favorite way to use them. Our fresh berries are enhanced by the light, citrusy frosting. I bring this beauty to all potlucks." -Shirley M. Cooper, Salemburg, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the cake mix, eggs, orange juice and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in blueberries and peels. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a small bowl, combine cream cheese and butter until fluffy. Add the confectioners' sugar, orange juice and peels; beat until blended. Fold in whipped topping. , Spread frosting between layers and over the top and sides of cake. Refrigerate until serving.
Nutrition Facts : Calories 472 calories, Fat 19g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 347mg sodium, Carbohydrate 73g carbohydrate (53g sugars, Fiber 1g fiber), Protein 3g protein.
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