Hello, Sunday!

My Morning Sunshine Citrus Cake is your go-to rainy day cake. This cake delivers a perfect greeting that shines with a sunny orange-gold hue, a soft crumb, and a bright, fresh, wakes-you-up flavor.  This perfect cake is made with a whole orange, a light spray of lemon juice, and zest. All these ingredients create an easy cake to eat for breakfast, brunch or lunch.

Let’s bake!

For the Cake:

1/2 cup unsalted butter

1/4 cup granulated sugar

1/2 cup brown sugar

1 egg + 1 yolk

1 teaspoon vanilla

1 whole orange, cut into chunks, seeds removed

1 lemon (removing 1 tablespoon zest and 3 tablespoons of juice)

2 cups flour (set aside 1/4 cup of flour to toss with the blueberries)

2 teaspoons baking powder

1 teaspoon salt

2 cups blueberries

1/2 cup sour cream

1 tablespoon granulated sugar

Getting Ready:

Preheat the oven to 350 degrees.

Grease an 8-inch square baking pan with butter or coat with non-stick spray.

To Make the Cake:

In a food processor pulse orange chunks, lemon juice, and zest. Set aside.

Cream butter until light and fluffy in a stand-up mixer. Slowly add sugars and mix until incorporated. Add egg, yolk, and vanilla. Beat until combined.

In a separate bowl, whisk together the flour, salt, and baking powder. Meanwhile, toss the blueberries with the reserved 1/4 cup of flour.

Add the flour mixture to the butter batter a little at a time, alternating with the sour cream. Fold in the blueberries.

Spread batter into the pan. Sprinkle batter with remaining tablespoon of sugar.

Bake 40-50 minutes. Using a cake tester to check for doneness.

Let cool at least 15 minutes before serving.

 

Thanks for stopping by!

Eileen