Just baked Blueberry Orange Loaf Cake this morning and they were now sitting on the freezer top to cool down before I slice them up to share with friends. I attempted this recipe previously and it tasted so good albeit being hideously looking. That was why the cake never made it here on this blog. LOL! Now that they are not hideously looking, they are able to make their appearances here!
I bought this life saver kitchen gadget last Sunday from LeApple Bakery Mart. It is one expensive kitchen gadget at B$45 each but it was well worth every penny spent! I could have asked Sister to get me one from Taobao but I doubted the authenticity of the product. I feared that it was some fake Microplane.
Blueberry Orange Loaf Cake (adapted from The Domestic Goddess Wannabe)
- 8oz (225g) cream cheese, room temperature
- 4 oz (113.5) unsalted butter, softened *113g*
- 1-1/2 cups (300g) fine granulated sugar *120g*
- 1 tbsp orange zest *zest from one big navel orange*
- 5 large eggs
- 2-2/3 cups (333g) plain flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup (60ml) freshly squeezed orange juice
- 1 cup (240ml) plain yogurt *251g Dairy Farmers Vanilla Yogurt*
- 1-1/2 cups fresh or frozen blueberries *188g fresh blueberries*
- icing sugar for dusting, optional *omitted*
- In a clean mixing bowl, mix dry ingredients – flour, baking powder, baking soda and salt together. Sift and set aside.
- Take two heap tablespoonful of the sifted flour and coat the fresh blueberries with them. This is to prevent the blueberries from sinking while baking. However, this step is completely optional if you are using frozen blueberries.
- In another clean mixing bowl, cream butter and cream cheese together until creamy. Add in orange zest and sugar, mix until the mixture is light and fluffy.
- Add in the eggs, one at a time, and beat to combine after each addition.
- Add in sifted dry ingredients and the wet ingredients (orange juice & yogurt) in the sequence of dry-wet-dry-wet-dry. Make sure you end the sequence with flour.
- Gently fold in flour coated blueberries to just incorporate.
- Pour batter into two lightly greased and lined 9×5-inches baking loaf pans and bake in a preheated oven of 170 degree Celsius for 50 to 55 minutes or until an inserted cake tester comes out clean.
- Allow the cake to cool in the baking pan for 10 to 15 minutes before unmoulding the cake to cool completely on a wire cooling rack.
The original recipe actually called for a bundt cake pan but I was not keen on using one as my oven is pretty size in size and my bundt cake pan literally took the size of half of the oven. I do not want to risk getting a burnt top Blueberry Orange Bundt Cake. Hence, I used two 9×5-inches loaf pans.
So, this was how my Blueberry Orange Cake Loaf looked like on the inside. I made two loaves, one loaf for Jennifer and another loaf shared between Jia and my family. I liked the texture albeit Sister mentioned that it was tiny bit dry. I think she ate the crust hence the texture was kind of dry. The taste of cream cheese was not strong as the orange citrus taste sort of overpowered it.
Albeit I coated my fresh blueberries with some flour, I think the blueberries were on the verge of sinking. LOL! But still, I love this recipe as I love the combination of cream cheese with orange. I think you must like citrus taste a lot in order to enjoy this cake. I do not mind trying Lemon Blueberry Cake next time.