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Blood Orange & Blueberry Glazed Pound Cake

blood orange cake-9-1

Ingredients:

For the pound cake

  • 2 cups cake flour (or all purpose if not available)
  • Zest of 1 blood orange
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • 2 sticks of butter, softened
  • 2 cup sugar
  • 6 eggs
  • ¼ cup milk
  • ¼ cup blood orange juice
  • 1 tsp vanilla extract

For the glaze

  • 2 cups powdered sugar
  • 3 T blood orange juice
  • Zest of 1 blood orange
  • 1 tsp vanilla
  • 1 pint blueberries

Directions:

  1. Preheat the oven to 325 degrees
  2. In a large mixing bowl, mix together the flour, orange zest, baking powder, and salt
  3. Using a mixer, cream the sugar and butter together until light and fluffy
  4. Begin adding the eggs one at a time until well incorporated
  5. Begin adding the flour mixture a little bit at a time until well incorporated
  6. Begin pouring in the milk, blood orange juice, and vanilla extract until well incorporated
  7. Pour batter into a well greased and floured 8 inch springform pan (or bundt cake pan) and bake for 1 hour, or until a toothpick comes out clean when placed in the center. Cool completely.
  8. When the pound cake has cooled completely, in a medium bowl, whisk together powdered sugar, blood orange juice, blood orange zest, and vanilla.  Fold in half of blueberries.
  9. Remove the pound cake from the springform pan (or bundt cake) and place on a rack.
  10. Slowly pour the glaze over top of the pound cake cake to coat evenly.  Finish by placing the remaining blueberries as a garnish on top of the cake.  Let the glaze harden and then you can serve.
prep time
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blood orange cake-21-1-1
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