Prep Time: 25 minutes
Cook Time: 55 minutes
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups fresh* blueberries, rinsed and air-dried
- 1-1/2 cup butter, softened
- 2 cups granulated sugar
- 3 eggs, room temperature
- 3 tablespoons (apprx.) fresh orange juice, divided
- 2 tablespoons orange zest, divided
- 3/4 cup powdered sugar
Preparation:Preheat oven to 350 degrees F. Grease and flour 10-cup bundt cake pan. In a large bowl, combine flour, baking soda and salt with a wire whisk. Set aside. Place blueberries in a small bowl. Add 2 tablespoons of dry ingredients. Toss gently and set aside. In an another bowl, beat butter and sugar until fluffy. Beat in eggs, one at a time. Add 1 tablespoon orange juice. Add the dry mixture and combine completely. Fold in 1 tablespoon zest and blueberries. Carefully add batter to prepared pan. Bake for 55 minutes to an hour. Cool in pan on rack for 15 minutes. Remove pan. Finish cooling on wire rack.
Glaze:With a wire whisk, stir together 3/4 cup powdered sugar, remaining orange juice and zest. Add more juice, if necessary. Drizzle over cake.
*If using frozen blueberries, it's not necessary to mix berries with dry ingredients. Just don't defrost the berries ahead of time.