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.
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
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.
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