Orange Cake with Blueberry Frosting

Mar 29th
Orange Cake with Blueberry Frosting

If you’ve been following me on Facebook, you might have seen my tease with this cake that I made for my birthday. It turned out really well! It was moist and dense, very flavorful and extremely satisfying. Everyone in the family loved it!

A friend had given me some oranges, so I searched and searched for recipes to utilize them with. I started with an orange-blueberry muffin and loved the flavor combination so much I decided to use the last of the oranges for a cake…and the blueberries showed up again, too!

This would be a perfect presentation for Easter…I might just have to get a few more oranges and make it for Sunday!

Orange Cake with Blueberry Frosting

Orange Cake with Blueberry Frosting

A tangy, moist, dense cake. The mixture of orange and blueberry flavors is wonderful!


    For the Cake:
  • 2 oranges
  • 6 eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking solda
  • 2.5 cups almond flour
  • 1 cup erythritol
  • 1.5 teaspoons stevia glycerite
  • For the Frosting:
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 1 teaspoon stevia glycerite
  • 4 oz cream cheese, softened
  • 1/2 cup blueberries


For the Cake:

Put the oranges in a saucepan with cold water and bring to the boil before reducing the heat and simmering for 2 hours. Drain the water and set aside to cool. When cool, remove the stem ends, slice the oranges in half and remove any seeds.

Grease a 9" pan and preheat oven to 350 degrees.

Process the oranges, including the peel, in a blender until smooth. Add the eggs, baking powder, baking soda, almond flour, erythritol and stevia glycerite. Blend until you have a smooth batter.

Pour the batter into the pan and bake for 40 minutes to 1 hour. Check after 35 minutes to be sure the top isn't cooking too much. If it is, cover with foil.

For the Frosting:

Whip cream, vanilla and stevia until stiff peaks form.

Whip cream cheese until smooth and creamy.

Add whipped cream to the cream cheese and whip until fully combined and stiff.

Blend blueberries until smooth.

Whisk blueberries and cream mixture until fully combined.

Refrigerate for 15 minutes before spreading onto cooled cake.


Cake adapted from Delicieux.

Frosting adapted from Edible Perspective.

This recipe was featured on Waste Not Want Not Wednesday!


This recipe was shared with Waste Not Want Not Wednesday.

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