Orange Blueberry Pound Cake; with Orange Syrup.

I have an obsession over the food shows like most food lovers would have; for it fills me with exceptional ideas to recreate food in a way that I haven’t done before. The other day I was watching Ina Garten on Food Network (love her!!!) effortlessly mixing and combining the flour with lemon zest to turn into a scrumptious morning bread while softly speaking through the rooted qualities of her husband. This pound cake takes a great inspiration from her show; replacing few ingredients instantly available in my pantry.

Orange blueberry pound cake is packed with citrus flavors meet the sweet berries – a combination just perfect to go with a cuppa tea or coffee. Or eaten just as is with tiny hands in their lunch boxes. I love that this recipe comes together quickly just by throwing the ingredients in a bowl and then meekly waiting for it to fluff up in the oven. And gives you the liberty of adding fruits and nuts of your choice. May be count in a few chocolate chips too?

One of the things I love about this cake is definitely the texture from whole wheat and unapologetic use of orange juice. Fresh as always. And it also make my house smell so much nicer than any awesome scented candles illuminated at the doorway..

I am also super excited to bring to you third recipe that involves an excellent use of Grand Mills Flour. If you haven’t yet checked how I am collaborated with the company, please go through the post here to know more details. I have also used their flour in Lukhmi and have been putting it into my daily use of chapatis, muffins, cakes and breads and need not even say how happy I am with the quality of the flour. In this pound cake, I used a combination of Grand Mills all purpose flour and whole wheat flour that is stone-milled and all natural.

If you make this recipe, kindly share your photos and feedback with the #thoughtsoverchaion Instagram and Facebook. I’d love to see your creations!

Orange blueberry pound cake, with orange syrup

• Difficulty: Easy
• Print

Ingredients:

• Grand Mills all purpose flour – 1/2 cup
• Grand Mills whole wheat flour – 1/2 cup
• Unsalted butter – 1/2 cup
• Orange zest – 3 tbsp
• Eggs –  2
• Baking powder – 1/2 tsp
• Baking soda – 1/2 tsp
• Salt – 1/4 tsp
• Sugar – 1 cup
• Vanilla essence – 1 tsp
• Blueberries – 1/3 cup, optional (replace with fruits, nuts and chocolate chips of choice)

For making orange syrup :

• Freshly squeezed orange juice – 1 cup
• Sugar – 1/3 cup

Method : Grease and prepare a loaf pan, and line the bottom with parchment paper. Preheat oven to 190 Degrees C. Cream the butter and sugar until light. Beat in eggs one at a time followed by vanilla and orange zest. In another bowl sift together flours, salt, baking powder and soda. Combine dry and wet ingredients until all incorporated. Fold in blueberries. Transfer to loaf pans and bake for 40 minutes until a toothpick inserted comes out clean. Meanwhile prepare syrup in a small saucepan over low heat by combining in sugar and orange juice. Let the cake cool and then spoon the syrup over a cake. Slice and serve.

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Disclosure : I am commissioned by Grand Mills to try their products and share my views. Regardless, I will only recommend those products I personally use and believe in. As always, above story and opinion remain my own.