This is a great summer cake that is versatile and can be served for many occasions. It’s great to serve for brunch but also a nice ending to a dinner party or even for afternoon get togethers. It is not overly sweet, and has the fresh tang of the blueberries and the citrus zest. I serve it warm, with homemade whipped cream on top.
TIPS: This cake is freezer friendly so it’s a nice make-ahead dessert option. After it is completely cool, wrap it in plastic wrap and tinfoil and freeze it up to 3 months.
Blueberry Brunch Cake
Ingredients
- 1 Tbsp flour
- 3/4 C sugar
- 6 Tbsp butter softened
- 1 large egg room temperature
- 1 large egg white room temperature
- 1 2/3 C all purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 C buttermilk
- 1/4 C orange juice
- 1 tsp lemon or orange rind grated
- 1 tsp vanilla extract
- 1 1/2 C fresh blueberries cleaned
- 2 Tbsp turbino sugar (course cane sugar)
- 1/8 tsp nutmeg
- whipped cream (optional)
Instructions
- Preheat oven to 350 degrees. Coat bottom of a 10-inch springform pan with cooking spray, then line just the bottom of the pan with parchment paper. Coat bottom and sides with cooking spray and then dust the pan with 1 Tbsp of flour, swirling pan to coat all sides with flour.
- Combine the white sugar and butter in a large bowl and beat with an electric mixture until well blended, about 4-5 minutes. Add egg and egg white and beat well.
- In a small bowl combine the flour, baking powder, baking soda and salt and whisk together. In another small bowl mix together the buttermilk, orange juice and rind.
- Add the flour mixture and the buttermilk mixture alternately to the sugar mixture, stirring gently in, beginning and ending with the flour mixture. Fold in 1 1/2 C blueberries.
- Spoon batter into prepared pan, smoothing the top. Combine turbino sugar and nutmeg in a small bowl then sprinkle on top of the cake. Bake for about 40 minutes, or until a toothpick comes out clean from the center. Remove from oven and let rest at least 10 minutes before removing sides of pan.
- Serve warm or at room temperature with a side of whipped cream if desired.
- Enjoy!