Orange-Blueberry Bundt Cake

This delicious cake is easy to make and the bright citrus flavors make it a guaranteed crowd-pleaser. The yogurt, fresh orange juice and orange zest make it a very moist, light and tangy cake-  bake it and see for yourself!

This cake is sweet without being overwhelmingly so, and would be perfect with a hot cup of tea or as an after-dinner treat.

Dry ingredients:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt

Wet ingredients:

• 6 Tbsp butter
• 1 cup sugar
• 2 eggs
• ½ cup yogurt (I had fat-free and that’s what I used)
• ½ cup freshly squeezed orange juice (save 3 Tbsp or so of this for the glaze)
• 2 tsp orange zest
• 1 tsp vanilla extract
• ½ - ¾ cup of blueberries, tossed in a bit of flour

For the glaze:

• 2-3 tsp powdered/confectioners’ sugar
• 3 Tbsp fresh orange juice

Method:

Preheat the oven to 350 degrees F. Grease your pan of choice. I used my bundt pan.

In a large bowl, cream the butter and sugar. Add the eggs and beat well.

Add the orange zest, vanilla extract, yogurt and orange juice. Mix well. (At this stage, I noticed that my batter had begun to curdle but I continued mixing. I found out later that this had  not in any way affected the taste, texture or appearance of the final product.)

Mix the dry ingredients well and combine with the wet ingredients. Fold the blueberries into the batter. Pour into the greased pan.

Bake for 35-40 minutes or until a toothpick inserted comes out clean. (Mine was done in exactly 35 minutes and I turned off the oven and let the cake sit in there while I got the glaze ready.)

For the glaze, combine the orange juice and   sugar and mix well until smooth.

Drizzle the glaze all over the cake while it’s still warm. Slice and serve.