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  • Nicole Cook

Blueberry Orange Breakfast Cake


1 1/4 cup flour, plus 1 tbsp

1/4 cup yellow cornmeal

1 tsp baking powder

¼ tsp baking soda

¼ tsp table salt

1/2 cup unsalted butter, at room temperature

1 cup sugar, plus one tbsp

1 tsp finely grated orange zest

2 large eggs

1 tbsp vanilla

1 tbsp fresh orange juice

½ cup buttermilk

1 cup fresh blueberries


1. In a medium bowl, whisk 1 1/4 cups flour, cornmeal, baking powder, baking soda, and salt until well blended. Set aside.

2. In a stand mixer beat the butter, 1 cup sugar, and orange zest on medium high until well blended and fluffy, about 3 min. Add the eggs, vanilla, and orange juice and beat until combined. Using a wide rubber spatula, fold in half the dry ingredients, then the buttermilk, and then the remaining dry ingredients. Scrape the batter into a 9 inch round pan lined with parchment paper and spread evenly. In a small bowl mix the blueberries, remaining sugar and flour and evenly sprinkle on top of the batter.

3. Bake at 350 degrees for 35-40 minutes or until when middle inserted with a toothpick comes out clean.


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