Photo: David Holifield
Blueberry and Blood Orange Cake
16 ingredients
30 min + 25 min
12
openrecipes
Blueberry sponge cake soaked in blood orange cream cheese glaze and topped with light pink blood orange buttercream frosting.
Estimated Nutrition (whole recipe, rough)
1090
Calories
31g
Protein
37g
Fat
158g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 320 grams FOR THE CAKE:
- 150 grams Butter, Softened
- ½ teaspoons Caster Sugar
- 6 Vanilla Extract
- 360 grams Eggs
- 2 teaspoons Flour
- 150 milliliters Baking Powder
- 1 cup Milk
- 250 grams Fresh Blueberries
- 125 grams FOR THE GLAZE:
- 1 Cream Cheese
- 2 Icing Sugar
- 120 grams Blood Orange, Juiced
- 180 grams Blood Oranges, Zested/finely Grated
- 2 Tablespoons FOR THE FROSTING:
- 3 Tablespoons Butter, Softened
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes