I found this to be a great recipe for a quick morning snack at the breakfast table. Orange and Blueberry Cake was actually meant to be made with Dried Cranberries, but i found a substitute of frozen blueberries to work just as great! What you’ll need:
3/4 Cups of unsalted butter
3/4 Cups of sugar
2 eggs
1/2 cup of Orange Juice
1/2 cup of Sour Cream
1 table spoon of freshly graded orange zest
1 teaspoon for Vanilla extract
2 cups of flour
1/2 table spoon of baking power
a pinch of salt
3/4 cups of Blueberries
Mix dry ingredients (Flour, Baking Power and Salt) first. In a separate bowl take your butter and sugar and mix to a creamy texture. Next, add eggs one at a time ensuring each one mixes well. Then, take your sour cream, vanilla and orange zest and mix well into the batter. Lastly, you will take the flour mixture you set aside earlier and add the batters together with the blueberries as well. Don’t over mix, you just want the flour mixed in just right. Grease a 9×5 baking pan, or 6 cup large cup cake pan, and set your oven to 330 degrees. Takes about 45 minutes depending on your oven.
Enjoy!
Joseph, Innkeeper
American Guest House in Washington DC