Hey you. This cake is about to change the way you do brunch. It’s soft, moist, and has the perfect balance of sweet and nutty. I use agave instead of regular sugar because it keeps the cake extra moist without making it too sweet. And the pistachios? They add that nice little crunch that makes every bite special.
This is the kind of cake that makes people ask, “Where did you get this recipe?” Lucky for you, I’m about to tell you exactly how to make it.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Mixing bowls
- Whisk
- Electric mixer (optional but helpful)
- Measuring cups and spoons
- 9-inch round cake pan
- Parchment paper
- Spatula
- Cooling rack
- Zester (for the orange zest)
Important Info
- Servings: 8 slices
- Estimated Cost to make this recipe: About $10
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
- Calories per serving: About 280
- Cook method: Baking
- Season: Spring, Summer
- Courses: Breakfast, Brunch, Dessert
- Cuisine: International
- Diets: Vegetarian
How to Make Blueberry Orange Brunch Cake with Agave and Pistachios
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup agave syrup
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup Greek yogurt
- 1 teaspoon vanilla extract
- Zest of 1 orange
- ½ cup fresh orange juice
- 1 cup fresh blueberries
- ½ cup chopped pistachios
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| All-purpose flour | Whole wheat flour |
| Agave syrup | Honey or maple syrup |
| Greek yogurt | Sour cream or plain yogurt |
| Unsalted butter | Coconut oil |
| Fresh blueberries | Frozen blueberries (do not thaw) |
| Pistachios | Almonds or walnuts |
Instructions
- Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and grease the sides.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, whisk the melted butter and agave syrup until combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the Greek yogurt, vanilla extract, orange zest, and fresh orange juice.
- Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix.
- Fold in the blueberries and half of the chopped pistachios.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Sprinkle the remaining pistachios on top.
- Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Helpful Tips
- Toss the blueberries in a little flour before folding them into the batter. This keeps them from sinking.
- Use freshly squeezed orange juice for the best flavor. Bottled juice won’t taste the same.
- Don’t overmix the batter. A few lumps are fine. Overmixing makes the cake dense.
- Let the cake cool before slicing. It will be easier to cut without crumbling.
What to Serve with Blueberry Orange Brunch Cake
This cake is perfect with a cup of coffee or tea. You can also serve it with:
- A dollop of Greek yogurt
- A drizzle of honey
- Fresh fruit on the side
- Whipped cream
How Do You Serve the Recipe?
I like to serve this cake on a simple white plate to let the colors pop. A dusting of powdered sugar makes it look even prettier. If you want to be extra fancy, add a few extra blueberries and pistachios on top.
Where Do You Serve This Recipe the Most?
This is the ultimate brunch cake. It’s great for:
- Weekend brunch with family
- A spring picnic (it packs well)
- Holiday breakfasts (like Easter or Mother’s Day)
- Tea parties or casual get-togethers
Storage
Short-term Storage (Room Temperature)
- Store in an airtight container at room temperature for up to 2 days.
- Keep it in a cool, dry spot away from direct sunlight.
Refrigeration
- If you want to keep it fresh for longer, store it in an airtight container in the fridge.
- It will stay fresh for up to 5 days. Warm it slightly before serving for the best texture.
Freezing
- For long-term storage, wrap the cake tightly in plastic wrap and then in foil.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before serving.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can make it a day before and store it at room temperature or in the fridge. Just make sure to cover it well to keep it from drying out.
Can I use frozen blueberries?
Yes, but don’t thaw them. Toss them in a little flour before adding them to the batter so they don’t bleed into the cake.
Can I use a different nut instead of pistachios?
Yes, you can use almonds, walnuts, or even pecans. Each will give the cake a slightly different flavor and texture.
Can I make this cake gluten-free?
Yes, just use a 1:1 gluten-free flour blend. The texture might be slightly different, but it will still be delicious.
Can I use honey instead of agave?
Yes, honey works well, but it has a stronger flavor than agave. It will make the cake a little denser, so use slightly less.
