Orange Blueberry Cake | The Organic Kitchen Blog and Tutorials

I made this beautiful Orange Blueberry Cake with orange buttercream frosting and promptly went out of town. My new neighbors were the lucky recipients of what I could not eat. It pays to live by me. 
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The Orange Blueberry Cake and Orange Buttercream Frosting: 

Perfect texture, exquisite flavor, and lovely to look at, this cake is made with only the best ingredients: real butter from grass fed cows, organic cane sugar, pastured eggs, buttermilk and real orange zest. The frosting is a traditional buttercream, again flavored with fresh, fragrant orange zest. See the orange flecks? So pretty!

HOW TO ZEST AN ORANGE:

I use a microplane to zest citrus, scraping just until the white is exposed and then moving onto a new area. There is nothing like the aroma of freshly grated citrus, and it adds so much flavor to baked goods.

How to Decorate:

When it comes to decorating cakes, I really appreciate simple, simple, simple. For this cake I used kumquats, some halved, some whole, blueberries, and flowers from my garden. But I also love using succulents and hydrangeas (click to see example). I also think tarragon makes a lovely, simple cake topping!

MAKE THIS CAKE GLUTEN FREE AND JUST AS GOOD!

If you are fine eating gluten, have at it! But if you are one of my gluten free followers, I have two wonderful suggestions to make this cake gluten free but just as good: King Arthur’s Measure for Measure Gluten Free Flour is fabulous and found in most grocery stores. Jovial Gluten Free Pastry Flour is also wonderful and the grains in this flour are soaked for easy digestion!

Tips and what you need: all ingredients should be room temperature. You will need a microplane to zest the oranges, two 9″ inch non stick cake pans or three 8″ non stick cake tins depending on how many layers you want. You will also need a stand mixer or hand mixer. I love my Kitchen Aid Mixer! When it comes to vanilla I always prefer using vanilla paste. If you want to make this cake gluten free I recommend Jovial Gluten Free Pastry Flour.

Just a heads up, this Orange Blueberry Cake with Buttercream Frosting is even better the second day!

Course:

Dessert

Cuisine:

American

Keyword:

Orange Blueberry Cake

Servings: 10 servings

The Cake:

• 2½ 
  cups
   all purpose flour (or your favorite gluten free flour)
• 3
  teaspoons 
  baking powder
• 1
   teaspoon 
  sea salt or kosher salt
• 1
  cup
  butter , room temp (that’s 2 sticks) plus 1 tablespoon for preparing pans
• 1/4
  cup
  coconut oil, or baking oil of your choice
• 1 1/3
  cup
  granulated sugar
• 2
  teaspoons 
  vanilla paste or 1 teaspoon vanilla extract
• 6
  eggs
  room temp
• 1⅓ 
  cup
  cultured buttermilk, room temp
• 1 1/4 
  cups
   fresh blueberries, rinsed, dried and stems removed (plus more for decorating if desired)
• zest of one large orange (or two small)

The Frosting:

• 1/2
  cup
  butter, room temp
• 4-5
  cups
  powdered sugar
• zest of one small orange
• tiny pinch of sea salt
• 4
  tablespoons
  buttermilk

The Cake:

1. Preheat oven to 350 degrees and place oven rack in center position

2. To prevent the cake from sticking you can use non stick pans, if your pans are not non stick use paper towel to wipe sides and bottom of pans with soft butter. Dust each pan lightly with flour.

3. Combine flour, baking powder and salt, set aside

4. Place butter, coconut oil, sugar and vanilla in mixer and mix until well combined

6. Alternate adding flour mixture with buttermilk until well combined, mix for one more minute

7. Add orange zest and mix until incorporated

8. Add blueberries and gently mix in by hand

9. Pour equal amounts of batter into prepared pans, tap pans firmly on counter to take out any bubbles

10. Bake for 25-30 minutes or until an inserted toothpick comes out clean

11. Allow cakes to cool, gently remove from pans, then frost

For frosting:

1. Place softened butter, 4 tablespoons buttermilk zest, sea salt and 4 cups powdered sugar into a bowl and mix well. If frosting is not quite thick enough add more powdered sugar (up to a cup, I usually end up using almost 5 cups). If it’s too thick add just a little more buttermilk, one tablespoon at a time. When frosting is desired consistency, frost cooled cake

2. Place one layer on cake plate, frost the top generously. Add more layers, repeat. Then frost the sides sparingly, allowing parts of the cake show through.

3. Top with your choice of decoration and serve

MAY I PLEASE ASK A FAVOR?