Cakes Summer Winter

Blueberry Orange Bundt Cake

Blueberry Orange Coffeecake

I have a gigantic stack of cookbooks that I have been meaning to bake and cook from, but sadly they have sitting on my dining room table (along with heaps of legos and papers to be sorted and summer homework that hasn’t been started and laundry to be folded and and and…) while I finished working on my next book. So I am finally getting to other-than-cookbook-baking. 

The first book up is Sarah Copeland’s Every Day is Saturday, which is a beautiful book (photographed by the amazing Gentl + Hyers) filled with recipes and strategies for easy cooking, every day of the week. Copeland sums up the book this way: I’m not suggesting we can have it all. We all know good things take time, and often, sacrifice. They take intention. But I do think the feeling of having it all, of having life in abundance, is within our reach…By stealing back a few hours from the weekend, queuing your favorite podcast, and working through a short list of sauces and sides to tuck away in the refrigerator, you can live like it’s Saturday every day of the week, or at least most of them. 

Blueberry Orange Coffeecake

I made the Almost-Famous Cranberry Bundt Cake from the “Sweets” section, but substituted wild blueberries for the cranberries. This recipe is actually based on one from my first cookbook, The Vanilla Bean Baking Book, so I thought it would be fitting to try it with Sarah’s tweaks.

I loved how it turned out. Other recipes on my list to try this week are The Flourless Chocolate Brownie Cake, A Chocolate Chip Cookie For Modern Times, Spring Onion and Salami Sheet-Pan Pizza, and Magic Pork Shoulder

Blueberry Orange Coffeecake
Blueberry Orange Coffeecake
Blueberry Orange Coffeecake

More Bundt Cake Recipes:

Blueberry Orange bundt cake with glaze, a few slices cut out of it.

Blueberry Orange Bundt Cake

Servings: 10 slices
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
A delicious Bundt cake studded with pops of blueberries and orange. The crumb is just perfect! An easy glaze covers the cake.
Sarah Kieffer
4.41 from 5 votes
Print Pin Rate


  • 1 1/2 cups [3 sticks | 336 g] unsalted butter at room temperature
  • 2 cups [400 g] granulated sugar
  • 1 tablespoon grated orange zest
  • 5 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 hearty dash bitters (I used 1 tablespoon Triple Sec)
  • 2 cups [280 g] all-purpose flour
  • 1 cup [120 g] almond flour
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1/4 cup [60 ml] fresh squeezed orange juice
  • 1 tablespoon fresh lemon juice
  • 1/4 cup [60 ml] half-and-half
  • 2 heaping cups [200 g] wild blueberries, fresh or frozen

Crème Fraîche Glaze

  • 3 cups [360 g] confectioners’ sugar
  • 3 tablespoons crème fraîche
  • 2 to 4 tablespoons water
  • 1 teaspoon pure vanilla extract
  • Pinch salt


For the cake

  • Preheat the oven to 350F [180C]. Position a rack in the lower middle. Butter and flour a 10-inch, 12-cup [25 cm – 2.9L] nonstick Bundt pan.
  • In the bowl of a stand mixer fitted with a paddle, beat together the butter, granulated sugar, and zest on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating after each until uniform. Scrape down the sides and bottom of the bowl, add the vanilla and bitters, and stir to combine.
  • In a separate bowl, stir together the flours, baking soda, and salt. Add to the butter mixture in thirds, alternating with the juices and half and half, and beat on low to combine, scraping the bowl after each addition. Stir in the blueberries.
  • Pour the batter into the prepared pan (it will come to the top of the Bundt pan) and bake on a baking sheet until a wooden skewer inserted into the center comes out with a tiny crumb, 1 hour to 1 hour 10 minutes. Transfer to a wire rack and cool for 20 minutes. Remove from the pan, and let cool for 20 minutes. Pour half the glaze over the top of the bundt cake and let sit for 20 minutes, then repeat with the remaining glaze.

For the glaze

  • Place the confectioners’ sugar in a large bowl. Whisk the crème fraîche, 2 tablespoons of water, vanilla, and salt together in a small bowl. Pour the mixture over the sugar, and stir together. Add more water as needed to create a thick, yet pourable, glaze.


Notes from Sarah Copeland: This Bundt can be made ahead in two stages: Make the batter, then store in an airtight container in the refrigerator for up to 2 days. Or bake the cake and let cool completely on a metal rack, then freeze, well wrapped, for up to 2 weeks, adding the glaze after thawing it. 
Be sure to butter and flour your Bundt pan REALLY well – those berries burst and want to stick if they hit the pan. Use an angel food cake pan for a cleaner, modern look. 
  • Reply
    Saturday, June 15, 2024 at 5:59 pm

    2 stars
    I made this cake today to take for Father’s Day. Unfortunately at major FAIL. I heavily greased the pan as directed knowing the blueberries would “leak” and want to stick to the pan. This cake did not turn out well and I have a puzzle piece as a cake. I’m not sure I can salvage or will need to run to the store to purchase something now to take. Hoping that once it is frosted it will not show the damage.
    Please do not make this cake thinking you can remove from the pan. Bake in some other type of presentation dish. Hoping it tastes better than it will look.

    • Reply
      Sarah Kieffer
      Wednesday, July 10, 2024 at 8:59 pm

      Hi Deborah – I’m sorry you had trouble with the Bundt cake. I have found that older Bundt cakes tend to have more trouble releasing – especially if they have any dents or scratches or marks from years of use. I have to really butter and flour the pan like crazy when they are older.

  • Reply
    Wednesday, June 12, 2024 at 4:56 am

    Could I make this a muffin?

  • Reply
    Sarah Copeland
    Thursday, May 12, 2022 at 9:24 am

    5 stars
    Sarah!! Somehow I never commented on this (way back when) but I’m constantly sending people to you and this post for details about making it with blueberries–a summer favorite. Love recipe swapping with you, always. Thank you thank you again (and always!) for the genius starting point.

  • Reply
    Friday, February 4, 2022 at 3:45 pm

    5 stars
    FANtastic! Orange-blueberry combo works really well as does the sweet & tangy glaze. Birthday girl mom & guests loved it. Thank you!

  • Reply
    Megan Gardiner
    Friday, January 28, 2022 at 1:28 pm

    I don’t have crème fraiche, what could I substitute?

    • Reply
      Sarah Kieffer
      Saturday, January 29, 2022 at 9:55 am

      You could use sour cream, but it will have a bit more tang. Or use heavy cream, and less water (start with just heavy cream, and then add more water 1 tablespoon at a time until the desired consistency is reached).

  • Reply
    Thursday, January 27, 2022 at 9:02 am

    What can I use . Could be booze, instead of the bitters?

    • Reply
      Sarah Kieffer
      Thursday, January 27, 2022 at 9:06 am

      You could use 1 tablespoon of any orange liqueur, or 1 tablespoon orange juice.

  • Reply
    Friday, June 19, 2020 at 5:45 pm

    this is SO delicious! i’ve made this a couple times and always get asked what the recipe is. it’s extremely light and fluffy, and the flavors from the blueberries + orange juice + lemon juice go so great together. would definitely recommend trying this recipe out!

  • Reply
    Saturday, August 10, 2019 at 5:01 pm

    This sound great. Print option?

  • Reply
    Saturday, August 10, 2019 at 8:18 am

    I’d really like to make this but I’m somehow missing the print option?

  • Reply
    Saturday, August 10, 2019 at 1:19 am

    I love blueberry and orange together! This cake looks so delicious and comforting! Perfect with a cup of coffee ?

4.41 from 5 votes (2 ratings without comment)

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