“CAN WORDS DESCRIBE THE FRAGRANCE OF THE VERY BREATH OF SPRING?” Neltje Blanchan.
So many people await the arrival of spring because it means the days are longer and there is so much more to do outside. For some, it’s the constant sunshine that they enjoy. And for others new growth brings with it a feeling of new hope. For me, spring is like living in a world of aromatherapy. There is nothing that instantly relaxes me like the scent of lilacs in my yard, freshly cut grass, or even wet dirt after a soaking spring rain. And so it is with baking. Anuradha of Baker Street and Lora of Cake Duchess challenged the Bundt a Month bakers to use berries this month. While blueberries are not the most fragrant fruit, when you combine them with the warm sweet scent of vanilla and bright and cheery citrus notes, your kitchen is suddenly filled with promise. And these sweet little blueberry orange mini bundt cakes promise to be delicious!
You know how I feel. You feel the same way, too. Having your own little cake, all to yourself, is the best thing in the whole wide world!
These little bundts are delicately sweet. This light, moist cake is bursting with blueberries and is scented with orange and vanilla. Drizzle them with a light orangey glaze or top them with a dab of orange buttercream. A simple sprinkling of powdered sugar would be perfect, too.
Yields: 36 mini bundt cakes
Level of Difficulty: easy
BLUEBERRY ORANGE CAKE:
- 3 cups of all purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking soda
- 1 2/3 cup of sugar
- 1 Tablespoon of freshly grated orange zest
- the seeds of 1 vanilla bean
- 12 Tablespoons of butter, softened
- 3 large eggs at room temperature
- 2 1/2 cups of fresh blueberries
- 2/3 cup of freshly squeezed orange juice
- 2/3 cup of buttermilk at room temperature
Begin by preheating your oven to 350°F, and with your oven rack in the center position. Spray your bundt pans generously with baking spray (the non stick spray which contains flour).
In a separate bowl, prepare your dry ingredients by whisking together the flour, salt and baking soda.
Slip the paddle attachment onto your electric mixer and blend the sugar and orange zest together on low speed to release the oils from the orange. Add the seeds from your vanilla bean and beat to blend this well. Add your softened butter and continue to beat until the mixture is light. Add each egg, one at a time, making sure that each egg has been well blended before adding the next. Finally, you are going to mix in your orange juice. DON’T PANIC! AT THIS POINT THE MIXTURE WILL LOOK LIKE IT HAS CURDLED! IT’S OKAY! Remember, it’s the promise of spring and hope is in the air!
Add the flour mixture and then the buttermilk. Blend until everything is just combined. Fold in the blueberries by hand. Fill each mini bundt about halfway full. Bake for about 20-22 minutes. The tops (which are really the bottoms) should be light golden, spring back to the touch. And a toothpick inserted into the center will come out clean. Let the pans cool for about 15 minutes and then turn them over a wire rack. Let them sit for another 10 minutes and then gently shake the pan. My bundts popped right out. If any seem to stick, gently run a toothpick around the edges to loosen.
One of my pans made a simple round ring bundt. And I chose to glaze with a simple orange icing. The other pan created a small indent on the top. And for those, I decided to sprinkle with a bit of powdered sugar and top with a little dollop of simple orange buttercream. The recipe for both follows.
- 1 cup of powdered sugar
- 2 Tablespoons of freshly squeezed orange juice
Simply mix these together in a bowl. Let stand for about 5 minutes. And then use a spoon to drizzle the icing over the tops and down the sides of your baby bundts.
SIMPLE ORANGE BUTTERCREAM:
- 1 stick of butter, softened
- 3 cups of powdered sugar
- 1 Tablespoon of grated orange zest
- 2 Tablespoons of freshly squeezed orange juice
Slip the paddle attachment onto your electric mixer. Cream the butter until it is light and fluffy. Add the powdered sugar, orange zest and orange juice. Beat until the buttercream is combined. If the mixture is too loose, add a bit more powdered sugar. If it feels too thick, add a bit more orange juice. Scoop the buttercream into a pastry bag fitted with a decorative tip. Swirl a little atop the bundt cakes and top with a blueberry if desired.
I hope you enjoy these as well as the rest of the berry bundts created by my bundt-a-month buddies:
- Blackberry Buttermilk Bundt by Sandra at Sweet Sensations
- Blueberry Banana Bundt by Veronica at My Catholic Kitchen
- Blueberry Buttermilk Cake by Lora at Cake Duchess
- Blueberry Coconut Bundt by Jennie at The Messy Baker Blog
- Blueberry Cream Cheese Bundt Cake by Anuradha atBaker Street
- Lemon Berry Bundt Cake by Heather at Hezzi D’s Books and Cooks
- Lemon Berry Bundt by Holly at A Baker’s House
- Lemon Raspberry Bundlets by Kate at Food Babbles
- Lemon Rhubarb Bundt Cake with Blueberries by Laura at The Spiced Life
- Lemon Blueberry Yogurt Bundt Cake by Karen at In the Kitchen With KP
- Orange Blueberry Yogurt Bundt Cake by Renee at Magnolia Days
- Raspberry Wine Chocolate Bundt Cake by Paula at Vintage Kitchen Notes
- Strawberry and Orange Bundt Cake by Alice at Hip Foodie Mom
- Strawberry Sweetheart by Kim at Ninja Baking
- Very Berry Streusel Bundt by Anita at Hungry Couple
We have a berrilicious theme this month for #bundt-a-month. 14 gorgeous cakes using berries in every form will be inspiration enough for you to bake with us this month.
Here ís how you can be a part of Bundt-a-Month:
• Simple rule: Use your favorite berries or a combination of two and bake us a Bundt for May
• Post it before May 31, 2013
• Use the #BundtaMonth hashtag in your title. (For ex: title could read #BundtaMonth: Berry Bundt)
• Add your entry to the Linky tool below
• Link back to our announcement posts
Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.