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Orange Bundt Cake with Blueberry Glaze

Orange Bundt Cake with Blueberry Glaze

Course Dessert
Keyword bundt cake
Servings 12 people
Calories 513 kcal


Blueberry Syrup

  • 3/4 cup blueberries fresh or frozen
  • 1/4 cup sugar
  • 2 teaspoons water

Orange Bundt Cake

  • 3 cups flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 eggs room temp
  • 1 teaspoon vanilla extract
  • 1 packed tablespoon finely grated organic orange zest
  • 1 tablespoon freshly squeezed orange juice
  • 1 cup coconut milk full fat

Blueberry Glaze

  • 1 1/4 cups powdered sugar sifted
  • 1 1/2 teaspoons blueberry syrup
  • 1 tablespoon plus 1 1/2 teaspoons milk


Blueberry Syrup

  1. Bring the blueberries, sugar, and water to a boil in a small saucepan over medium heat. Crush the blueberries with the end of your wooden spoon, and cook until the blueberries soften and the mixture is deeply saturated with color, about 5 minutes.

  2. Remove from heat and use a metal sieve placed over a bowl and a pestle to press the blueberry pulp through the sieve. Discard the bits still in the sieve.

  3. Pass the mixture through a sieve one more time to make sure only liquid passes through, and no grainy chunks of blueberry puree. Set the blueberry syrup aside to cool.

  4. (FYI you will only need about a teaspoon and a half for the glaze, so keep the rest of the syrup in a small jar in the fridge and use it for flavoring beverages, or drizzling on top of pancakes or waffles).

Orange Bundt Cake

  1. Preheat the oven to 350 degrees Fahrenheit. In a medium-sized bowl, mix together the flour, baking powder, and salt and set it aside.

  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar at medium speed until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, waiting until each egg is incorporated into the batter before adding the next one.

  3. Reduce the speed to low, and add the vanilla extract, orange zest, and orange juice and mix until combined. Alternate between adding the flour mixture and the coconut milk in three increments, mixing *just* until the batter comes smoothly (and thickly) together. Do not over-mix.

  4. Spray a 10 to 12 cup bundt pan with vegetable oil. Lightly dust the inside with nut flour (like almond meal) or granulated sugar, and place it on a baking sheet.

  5. Add the batter to the bundt pan 1 heaping spoonful at a time (this will help prevent air bubbles from forming in the pan). Once the batter is in the pan, level the top of the batter with a spatula.

  6. Place the baking sheet/bundt cake in the oven and bake at 350 degrees Fahrenheit until the top of the cake is golden and poofy and a long toothpick inserted into the cake comes out clean, about 55 to 60 minutes

  7. Remove the cake from oven let cool for 6 minutes inside the pan. If the top of the cake is raised above the edge of the pan, then use a bread knife to cut the excess off the top so that the top is even with the pan. Then, flip the pan over onto a wire rack and allow it to cool 5 more minutes before pulling off the pan. Allow the cake to cool completely on the wire rack before transferring it to a serving plate.

Blueberry Glaze

  1. Once the cake has cooled, you can prepare the glaze. In a medium bowl, whisk together the powdered sugar, blueberry syrup, and milk until completely smooth.

  2. Drizzle over the cake and serve immediately.

Recipe Notes

For tips on keeping your bundt cake from sticking to the pan, read through here.

Nutrition Facts
Orange Bundt Cake with Blueberry Glaze
Amount Per Serving
Calories 513 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 14g88%
Cholesterol 95mg32%
Sodium 174mg8%
Potassium 174mg5%
Carbohydrates 77g26%
Fiber 1g4%
Sugar 52g58%
Protein 6g12%
Vitamin A 561IU11%
Vitamin C 3mg4%
Calcium 53mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.