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Orange Blueberry Cake

Just a heads up, this Orange Blueberry Cake with Buttercream Frosting is even better the second day!
Course Dessert
Cuisine American
Keyword Orange Blueberry Cake
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 10 servings

Equipment

  • Two 9" cake pans or three 8" cake pans depending on how many layers you want
  • Mixer
  • Microplane

Ingredients

The Cake:

  • 2½  cups  all purpose flour (or your favorite gluten free flour)
  • 3 teaspoons  baking powder
  • 1  teaspoon  sea salt or kosher salt
  • 1 cup butter , room temp (that's 2 sticks) plus 1 tablespoon for preparing pans
  • ¼ cup coconut oil, or baking oil of your choice
  • 1 ⅓ cup granulated sugar
  • 2 teaspoons  vanilla paste or 1 teaspoon vanilla extract
  • 6 eggs room temp
  • 1⅓  cup cultured buttermilk, room temp
  • 1 1/4  cups  fresh blueberries, rinsed, dried and stems removed (plus more for decorating if desired)
  • zest of one large orange (or two small)

The Frosting:

  • ½ cup butter, room temp
  • 4-5 cups powdered sugar
  • zest of one small orange
  • tiny pinch of sea salt
  • 4 tablespoons buttermilk

Instructions

The Cake:

  • Preheat oven to 350 degrees and place oven rack in center position
  • To prevent the cake from sticking you can use non stick pans, if your pans are not non stick use paper towel to wipe sides and bottom of pans with soft butter. Dust each pan lightly with flour.
  • Combine flour, baking powder and salt, set aside
  • Place butter, coconut oil, sugar and vanilla in mixer and mix until well combined
  • Add eggs one at a time
  • Alternate adding flour mixture with buttermilk until well combined, mix for one more minute
  • Add orange zest and mix until incorporated
  • Add blueberries and gently mix in by hand
  • Pour equal amounts of batter into prepared pans, tap pans firmly on counter to take out any bubbles
  • Bake for 25-30 minutes or until an inserted toothpick comes out clean
  • Allow cakes to cool, gently remove from pans, then frost

For frosting:

  • Place softened butter, 4 tablespoons buttermilk, orange zest, sea salt and 4 cups powdered sugar into a bowl and mix well. If frosting is not quite thick enough add more powdered sugar (up to a cup, I usually end up using almost 5 cups). If it's too thick add just a little more buttermilk, one tablespoon at a time. When frosting is desired consistency, frost cooled cake
  • Place one layer on cake plate, frost the top generously. Add more layers, repeat. Then frost the sides sparingly, allowing parts of the cake show through.
  • Top with your choice of decoration and serve