Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This cake can be make all year round since it uses frozen blueberries.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Butter and flour bundt pan making sure to get all the nooks and crannies.
  3. Whisk flour, baking powder, and salt in medium bowl.
  4. Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy.
  5. Beat in eggs, one at a time.
  6. Beat in orange peel and vanilla.
  7. Beat in dry ingredients in 3 additions alternately with buttermilk.
  8. Fold in blueberries.
  9. Pour batter into prepared pan. Bake for 1 hour or until toothpick instered in center of cake comes out clean.
  10. Cool cake in pan on rack 10 minutes.
  11. Turn cake out onto rack and cool completely.
  12. Transfer cake to plate, sift powdered sugar over, and serve.
Most Helpful

5 5

What a beautiful cake this recipe makes Luvs2Cook. I made this special treat for my dh for Father's Day. So glad that I choose your recipe. It was awesome. The cake was tall, tender, moist and full of flavor. The texture was spot on as was the crumb. I made the cake using fresh blueberries. We really enjoyed the orange zest in the cake, it was perfect without being over bearing. Cooked it in a spring form pan, which worked perfectly. We will be enjoying this recipe for years to come. Thank you so much for sharing this recipe, which I have placed in my best of 2012 Cookbook.

5 5

Fantastic! I used fresh blueberries and lemon zest because I was out of oranges. It was perfect. This will be a regular dessert during blueberry season. Thanks for sharing!

5 5

This was moist and delicious. I will be sure to make it again. Thank you for such a great recipe.!! Now I have something to make with all my fresh and frozen blueberries from Michigan!!