Thursday, July 10, 2014

Orange Blueberry Buttermilk Pound Cake with Orange Glaze

I am girl that loves her cake; cake of all kinds.  While I love a good layered cake that is filled decadent fillings and frosted with creamy, whipped butter cream, I have a special place in my heart for pound cakes. I adore pound cakes.  There's something so enticing about a warm slice of buttery pound cake, it literally calls my name.
Pound cakes are undeniably old school; I grew up on pound cakes and they are one of the main desserts that show up at those infamous church potlucks.  But, sometimes it's those old recipes, the one's that are written on your MaMaw's recipe cards where the ink is just about to fade away.  You know the ones.  Well, those are the best.  So, those old school recipes are sometimes...well, most of the time that are the true winners.  I mean, there's a reason they've been around for generations!
Since it's been a while, I decided it was due time to make a pound cake.  A buttermilk pound cake to be exact.  I love adding buttermilk to my cakes; it helps create a light and fluffy cake while providing an amazing richness and tang.  What else is amazing?  Blueberries.

Blueberries are the epitome of summer.  And July is national blueberry month!  So combing blueberries and pound cake, well that's just capturing summer in a dessert.  Oh, I also added orange zest.  Because I love the combination of sweet, juicy blueberries and citrus.
This cake is everything you want in a dessert.  It's buttery, light and fluffy and the bottom develops a slight crisp through the baking process which adds a little texture.  The blueberries are plump and juicy and  dispersed throughout the buttery batter.  The orange zest adds just the right amount of citrus without being overpowering.  The cake is then topped with the most amazing orange glaze; a simple combination of powdered sugar, milk, orange juice and orange zest.  It's simple yet beautiful and studded with orange flecks of zest.  So what are you waiting for?  Celebrate the deliciousness of summer with this showstopping pound cake.    
Orange Blueberry Buttermilk Pound Cake with Orange Glaze

For the cake-
3 Cups +2 Tbsp flour, divided
2 Tsp baking powder
1 Tsp salt
1 Cup (2 sticks) unsalted butter, room temperature
4 Eggs
2 Cups sugar, plus more for dusting the pan
1 Tsp vanilla
Zest of half an orange
3/4 Cup buttermilk
2 Cup frozen blueberries

For the glaze-
2 1/2 Cups powdered sugar
1 Tbsp unsalted butter, room temperature
Zest of half an orange
2-3 Tbsp fresh squeezed orange juice
2-3 Tbsp milk


For the cake-
Preheat oven to 350.  Spray a bundt pan with non-stick cooking spray then dust lightly with granulated sugar, set aside.

Combine 3 cups flour, baking powder and salt in a bowl and whisk to combine.  Set aside.

In a large mixing bowl combine butter and sugar and beat on high until light and fluffy, about 3 minutes.  Add eggs, one at a time, until completely incorporated.  Add vanilla and orange zest and mix to combine.

Add flour mixture in 3 additions, alternating with the wet ingredients and ending with the dry ingredients.  Mix well after each addition.  Once the ingredients are incorporated remove bowl from mixer.

Place blueberries and the remaining 2 tablespoons flour in a medium bowl and toss to coat the blueberries completely.

Add the blueberries to the cake batter and gently fold to incorporate.  Pour the batter evenly into the prepared pan.  Sprinkle the batter with a teaspoon of granulated sugar.  Place in preheated oven and bake for 60-75 minutes, until set and toothpick inserted comes out clean.  Remove from oven, allow to sit in pan for 3-5 minutes.  Using a knife, gently go down the sides of the pan to ensure the cake isn't stuck.  Place a platter or plate over the cake pan and carefully invert.

Allow to cool completely.

For the glaze-
Combine powdered sugar, orange zest, and butter in a medium bowl.  Add 2 tablespoons of orange juice and 1 tablespoon of milk and stir to combine.  Add additional juice and milk until desired consistency is achieved.

Pour over the top of the cake and serve.

Store in an airtight container.

Recipe source: A Lynsey Original

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