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Italian Orange Cake with Blueberries.

Italian Orange Cake with Blueberries

An Italian orange cake recipe with blueberries. This Italian-style breakfast and rose shaped cake is incredibly moist and delicious. It makes a spectacular looking dessert for just about any occasion.
Course Dessert
Cuisine Italian
Keyword Italian Orange Cake with Blueberries
Prep Time 25 minutes
Cook Time 55 minutes
Servings 12
Calories 385kcal


  • Bundt Pan


For the Cake Batter

  • cups all purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt I used fine sea salt
  • 1/2 cup orange juice freshly squeezed
  • 1/2 cup milk
  • 2/3 cup vegetable oil
  • cups granulated sugar
  • 4 large eggs
  • 2 tablespoons orange zest
  • 2 cups blueberries

Orange Glaze

  • 1/3 cup sugar
  • 1/3 cup orange juice freshly squeezed


  • 2 cups blueberries
  • Powdered sugar for dusting


For The Cake

  • Grease and flour a 10 inch (3 litre) Bundt pan or an angel food pan and set aside
  • Preheat oven to 350 Degrees F.
  • In a medium sized bowl, whisk together the flour, baking powder and the salt. Set aside.
  • Stir together the milk and orange juice. Set aside.
  • In the bowl of a stand mixer, beat together the oil and sugar until well combined.
  • Beat in the eggs one at a time till fully combined.
  • Stir in the orange zest.
  • With the mixer on stir mode, stir in the flour mixture alternately with the milk and juice mixture, making 3 additions of flour and 2 of liquids.
  • Toss 2 cups of blueberries with some flour while shaking off any excess. (this helps the blueberries from sinking to the bottom of the pan.)
  • Fold in the floured blueberries into the cake batter.
  • Use a ladle to pour the cake batter into the prepared bundt pan in an even circular fashion. This will allow the blueberries to be evenly distributed.
  • Smooth out the top and give the pan a light tap on your counter to release any air pockets.
  • Bake in a preheated oven for approximately 50 to 55 minutes.
  • Test for doneness with a wooden skewer. If it comes out clean then it's ready.
  • When ready, remove the cake from the oven and place it on a cooling rack for 20 minutes.

Orange Glaze

  • Meanwhile, make the glaze by combining 1/3 cup of sugar with 1/3 cup of orange juice.
  • Heat in the microwave for about 1 ½ minutes while taking care it does not boil over and stir at 15 seconds intervals.
  • Loosen the cake around the edges of the pan and invert onto a serving platter.
  • Brush the cake with the orange glaze and allow to cool completely.
  • Once cooled, fill the centre of the orange cake with the remaining 2 cups of blueberries and dust with powdered sugar.
  • Slice, serve and enjoy!


Calories: 385kcal | Carbohydrates: 61g | Protein: 6g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 79mg | Potassium: 240mg | Fiber: 2g | Sugar: 37g | Vitamin A: 172IU | Vitamin C: 15mg | Calcium: 75mg | Iron: 2mg