Name: Festive Orange Blueberry Pound Cake recipe by Anshu Pande at BetterButter
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 5
Ingredients: 335g or 1 & 1/2 cup All Purpose flour; 1 and 1/2 tsp baking powder; 185g or 3/4 cup castor sugar; Zest of 2 Oranges; 1/3 Cup Butter at room temperature; 3 eggs; 150g or 3/4 cup Fresh blueberries; 3 tbsp Whipped Cream for the glaze; 1 tsp Orange Zest for the glaze

Ingredients Serving: 5

335g or 1 & 1/2 cup All Purpose flour
1 and 1/2 tsp baking powder
185g or 3/4 cup castor sugar
Zest of 2 Oranges
1/3 Cup Butter at room temperature
3 eggs
150g or 3/4 cup Fresh blueberries
3 tbsp Whipped Cream for the glaze
1 tsp Orange Zest for the glaze

Instructions

In a bowl add All purpose Flour, salt and Baking Powder and combine. Set aside.
Take zest of two oranges and juice them. Set aside the zest and fresh orange juice aside.
In another bowl add add butter at room temperature. Also add sugar and whisk it till everything is creamy.
Add eggs and continue to whisk till everything is light and fluffy.
Add Orange Zest and combine.
Now add dry ingredients to the wet and also add orange juice. Combine everything.
Add blueberries and fold inside the batter.
Grease a bundt pan or any pan you fancy. Dust it with dry flour. Preheat the oven to 180 degree Celsius for ten minutes.
Pour the batter in the baking pan, remember to fill only 3/4th of it. Because you need to give it room to rise. Bake in the oven for 45- 50 minutes or until the toothpick comes out clean. If the cake is getting brown too fast tent it with aluminium foil and continue to bake at the same temperature.
While its baking in the oven you can prepare a glaze to pour. Add whipping cream in the bowl lightly whisk it add icing sugar, if its not sweet already and add some orange zest. Combine together.
Add the glaze in a piping bag and make a very small cut in the tip. You dont need a nozzle for this.
When the cake has baked take it out of the oven and let it cool down completely before taking it out of the pan. When its at room temperature drizzle some glaze on top and serve.

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