My friends gave me a ton of oranges from their tree. When we couldn’t bear the thought of eating another orange, I had a thought – if lemon cake is good, why not orange cake? I also had some blueberries from the local community garden. My first Orange Blueberry Cake was entirely consumed in one day, but luckily I had plenty of the ingredients to fulfill my husband’s request for another cake the very next day. I’d say that was a sign of success.

Guessipe

• 1 TBSP orange zest
• 1/2 cup sugar
• 1 stick butter, softened
• 1 tsp vanilla
• 1 egg, room temperature
• 1/2 cup sour cream, room temperature
• 1/3 cup orange juice
• 1 1/2 cups cake flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 cup blueberries

In the bowl of a stand mixer, use your fingers to rub the orange zest into the sugar. Add the butter and beat until light and fluffy.

Add the vanilla and egg and beat until combined.

Add the sour cream and orange juice and beat until combined.

In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Mix into the wet ingredients in two batches, until just combined.

Fold in the blueberries. Transfer to a greased 9×5 loaf pan.

Bake at 350 degrees F until a toothpick inserted in the center comes out clean (about 50 minutes).