This blueberry yogurt cake is incredibly moist and delicious, and it is a perfect dessert for a special summer event. Some frozen orange juice concentrate gives it a unique flavor, and the yogurt adds fabulous texture. The cake is an excellent way to use fresh summer blueberries.
Feel free to use the included orange icing or finish the cake with a basic vanilla icing or glaze. Or, simply dust the cake with powdered sugar. The cake is moist enough to enjoy without a topping.
Bake the blueberry cake in a fluted Bundt cake pan or a one-piece tube cake pan. Blueberry yogurt is a good choice for the cake, but vanilla or plain will work as well.
- 2 cups blueberries
- 3 large eggs
- 8 ounces blueberry yogurt (or vanilla)
- 1/4 cup frozen orange juice concentrate (thawed)
- 1/3 cup vegetable oil (e.g., safflower, canola, corn)
- 1 (15.25-ounce) package white cake mix
- For the Orange Icing:
- 1 cup powdered sugar
- 3 to 4 tablespoons frozen orange juice concentrate (thawed)
- 1/2 teaspoon vanilla extract
Rinse the blueberries and pick them over, removing stems and damaged berries. Spread them out on towels to dry. For frozen blueberries, rinse them under cold running water until the water runs clear (or as near clear as possible) and then spread them out on towels to dry.
Grease and flour a 10-cup or 12-cup Bundt cake pan or a tube cake pan.
Heat the oven to 325 F for a dark color Bundt cake pan, or to 350 F for a lighter color pan.
In a mixing bowl with an electric mixer, combine the eggs, yogurt, orange juice concentrate, sugar, and oil; beat until smooth and well blended.
Add the cake mix to the first mixture and beat on low speed until combined. Continue to beat on high speed for 2 minutes.
Fold the blueberries into the batter.
Spoon the batter into the prepared cake pan.
Bake the cake for 50 to 60 minutes, depending on the pan size and color, or until the top has browned and a toothpick inserted into the cake comes out clean.
Cool the cake in the pan on a rack for about 10 minutes, then carefully invert the cake onto a cake plate to cool completely.
Sift powdered sugar over the cake or finish it with the orange glaze (below).
Sift the powdered sugar into a small mixing bowl. Add 3 tablespoons of thawed orange juice concentrate and the vanilla extract.
Stir and add more orange juice concentrate, as needed.
Drizzle the icing over the cooled cake.