Blueberry & Blood Orange Pound Cake


1 cup Butter, unsalted, softened

1 ½ cups Sugar

1 ½ teaspoons Blood Orange zest

3 Eggs

½ teaspoon Vanilla Extract

2½ cups + 2 tablespoons All Purpose Flour

1 ½ teaspoon Baking Powder

½ teaspoon Baking Soda

½ teaspoon Kosher Salt

¾ cup Whole Milk

½ teaspoon Blood Orange Juice

3 cups fresh Blueberries

For Blood Orange Glaze

1 ½ cups Powdered Sugar

1 tablespoon Blood Orange Juice

1 tablespoon Whole Milk


Preheat oven to 350 degrees Fahrenheit. Grease a Bundt pan.

In a bowl, toss the blueberries with 2 tablespoons flour. Set aside.

Cream together the butter, sugar, and blood orange zest. When mixture is light and fluffy, add the eggs and vanilla extract. Beat on medium speed for 2-3 minutes until smooth. Add the dry ingredients and mix until barely combined. Add the wet ingredients and continue to mix until just combined, do not over mix. Gently fold in the blueberries without crushing them.

Pour the batter into the greased Bundt pan and place on a baking sheet. Bake for 55-60 minutes or until a toothpick comes out clean. If the cake starts to gets too brown cover with foil.

Let the cake cool in the pan for 15 minutes and then turn out onto a wire rack to continue cooling.

When the cake is cool make the glaze. In a bowl, whisk together all ingredients until thoroughly mixed. Drizzle over the cake before serving. Enjoy!

blueberry-cake-recipe copy 2

Photographed by Alli Shepherd.