Karen's Light Blueberry Cake with a hint of Orange
A great lighter cake.
If raspberries are in season - add some.
Ingredients:
6 tablespoons unsalted butter, room temperature
2 tablespoons canola oil
1/2 cup sugar
1/4 cup light brown sugar
1 teaspoon vanilla
1/4 teaspoon almond extract
1 whole egg
1 whole egg white
1/2 teaspoon orange rind, grated fine
1/4 cup buttermilk
1/4 cup fresh squeezed orange juice, with pulp
1 3/4 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup fresh blueberries, dried well
Method:
Butter a 10" bundt pan, or spray with oil. Lightly flour, tap out excess. Preheat the oven to 350 degrees. Combine the first 4 ingredients in a mixer, blend until light, 3 minutes. Add the eggs, one at a time. Add the extracts. Add the flour, baking powder, baking soda , salt and cinnamon alernately with the buttermilk and the orange juice. Add the orange rind. Fold in the blueberries by hand.
Pour into prepared pan. Bake for approximately 45 minutes. Cool and invert. Top with a dusting of confectioner's sugar
Notes:
You can use regular flour here, the cake flour gives the cake extra lightness. This is great too baked in a 10 " square pan.
I like to top the cake with a sprinke of a teaspoon of cinnamon, and a dusting of light brown sugar.
In this photo i used a 10" fluted pan.
Servings: 12
Source: Karen Sheer
