❌

Normal view

There are new articles available, click to refresh the page.
Before yesterdayMain stream

Military acquisition reform has important backing

Comprehensive acquisition reform proposed by the Trump administration has broad and bipartisan backing. Designed to strengthen both the military itself and its supporting defense industrial base (DIB), the initiative as outlined in Defense Department documents issued in November has been long in gestation.

Among those championing the reforms: Mac Thornberry, the former chairman of the House Armed Services Committee and advisor to Amazon Leo for Government. The Texas Republican retired from Congress a few years ago but remains active in defense and procurement reforms – issues he pushed for during his congressional days.

Looking at the community of suppliers to the Defense Department, Thornberry said in a recent interview, reform must do more than ease a few Federal Acquisition Regulation rules. That’s because of the mass of what constitutes the DIB.

β€œI think that the defense industrial base is far broader than we’ve thought about before,” he said. That is, it goes wider and deeper than the large, prime contractors who make airplanes, ships and tanks.

β€œNow it includes everything from communications and batteries and minerals to space and cyber. There are more players than there have ever been before,” Thornberry said.

More than the breadth of the DIB favors reform, though, according to Thornberry. A perhaps more important factor is the innovation coming in so many technologies from the private sector – innovation often aimed at commercial use but which also proves essential for the deterrence and lethality of U.S. forces.

β€œIt used to be that the government would be the leader in making the best tank or the best ship or the best fighter jet,” Thornberry said. β€œBut now it’s often private industry that is the best at artificial intelligence or quantum or a lot of things in space.” Ergo, β€œIf private industry is the best at making a lot of the stuff we need to protect the country, relationships have to evolve between government and industry and also among allies.”

Add in the speed at which the technology front is moving, and the need for faster, more streamlined acquisition becomes more pronounced. In the Cold War era, much innovation was sparked by defense needs in the first place – things like stealth coatings, radar guidance and revolutionary energetics. Now, Thornberry points out, innovations occur whether the Defense Department takes two weeks or two decades to acquire them and turn them into capabilities for troops.

Thornberry cited still another factor in favor of acquisition reform: β€œHow interconnected it all is. We tend to think of the separate military services, separate domains, separate theaters around the globe,” he said. β€œIn a way, it’s all interconnected, one global theater right now, especially when you talk about space and cyber.”

The result? β€œWe can’t just fall back on the way we’ve done things in the past,” Thornberry said. β€œWe’ve got to change. Partnership is the key word. It must not just be a label. It’s got to be a reality for us to take advantage of everything that the best in the country can produce.”

Make room for space

Among the policy updates the administration emphasizes is greater use of the very commercial technologies driving the economy. Much commercial innovation occurs in space, specifically in the burgeoning technologies of low earth orbit (LEO) satellites. Competing vendors, including Amazon Leo, have launched hundreds of small LEO satellites that robustly fill a missing link in the worldwide communications network.

As for defense, Thornberry said, β€œThe only way we can do a lot of what needs to be done for the country’s national security is in and from space.” The LEO capacity stands as a case in point for the need to more readily adopt commercial technologies.

β€œIf you’re going to provide the best that the whole country can produce for the benefit of the war fighter,” Thornberry said, β€œyou’ve got to take advantage of that commercial part of space.”

He added, β€œI’ve been surprised, as I have left government, at how much investment is going into space, from both the companies and the investment community.”

Two advantages of technology pursued by multiple companies are the resulting levels of competition and the resiliency of not depending on a sole supplier.

β€œThat is true in space as well,” Thornberry said. β€œIf you’re going to rely on commercial space providers, as we must, then you’ve got to make sure you have the resilience of multiple providers.”

In fact, he said, the Defense Department needs greater supplier diversity in all of the domains in which it operates.

β€œWe’re not going to have one company or two or three companies that are going to solve all our national security issues,” Thornberry said. β€œWe need to have this diverse ecosystem with partnerships of various kinds.”

He added, β€œAnd that’s especially true, I think, in space.”

Within the ecosystem of suppliers and technologies in space, Thornberry said, the government will require disparate systems to interconnect. He cited Defense Secretary Pete Hegseth’s reference to modular, open systems architecture.

That means, Thornberry said, β€œyou can have different capabilities, but they have an interface that means you can put a plug in whatever sort of capability you need to; and that interface is something that’s available to everybody.”

The open systems approach, which he said Congress tried and ultimately failed to codify a few years back, is now needed for projects such as the Combined Joint All-Domain Command and Control (CJADC2) project and the Golden Dome missile protection program. Both Defense initiatives are essentially integrations of multiple existing systems and capabilities.

Acquisition for speed

Space has become a highly contested environment, Thornberry said.

β€œAnything that is valuable is threatened and gets under attack,” he said, β€œand we see adversaries doing that. They have demonstrated anti-satellite weapons. We’re seeing a whole variety of capabilities to deny us the advantages of space.”

Moreover, this is happening β€œat an incredibly fast rate,” he said. It all gets to a key goal of acquisition reform. Hegseth β€œtalked about the importance of speed, and I do agree that that is a characteristic we have not placed at the top of the pecking order, but we have to now.”

That includes the speed at which commercial technologies get adapted and turned into capabilities. Thornberry called Ukraine and its war with Russia a masterclass in agility afforded by speed of adaptation.

β€œUkraine can adjust their drones with a week’s time,” he said. β€œWe’ve got to get better at adapting to meet the circumstances and working through commercial providers is the only way that can happen.”

Ukraine shows what’s possible and needed everywhere.

β€œA few years ago, it became clear that adversaries were moving at an incredible rate to improve their capability,” Thornberry said. β€œAt the same time, technology in general was advancing at an amazing rate.” He noted that the Pentagon had programs here and there to speed technology adoption. These include the Defense Innovation Unit and the Air Force’s Kessel Run.

Thornberry said those efforts produced results, but not systemically. He said there’s evidence of resistance deep within the bureaucracy then and now. Therefore, he said, the latest effort to reform acquisition throughout the Defense Department requires comprehensive adoption to succeed.

β€œThe tendency is to do things the way we’ve always done them. If we do that, we will not be able to defend the nation,” he said.

Besides speed, the acquisition system must produce a market attractive to companies in the first place, Thornberry said.

The old-line defense companies have learned the existing system, β€œand they’ve done some pretty innovative things in limited spheres,” he said. β€œBut they’re oriented towards the rules and requirements that the current process gives them.”

By expanding use of other transactional authority (OTA) and, as Thornberry put it, letting off some of the procurement shackles, more defense-focused innovation would flow from commercial companies and startups.

Equally crucial, the Pentagon must find a way to send clear and consistent demand signals to maintain the attractiveness of the defense sector to the investment world.

β€œThey need to have some wins. It doesn’t mean everybody wins, but these folks need to see that there is the potential for a profit in making these investments,” Thornberry said.

He added, β€œThe purpose of all this is to get the very best that the whole country can produce into the hands of the war fighters so they can defend the country.”

As for acquisition reform, Thornberry said, β€œWill the investors continue to invest? Will the commercial companies be willing to work in defense? Is there a chance for startups to earn enough business to stay in business? All of that is yet to be determined.”

The post Military acquisition reform has important backing first appeared on Federal News Network.

Β© Getty Images/yucelyilmaz

Satellites Enabling Global Telecommunication and High-Speed Internet

Strawberry Panna Cotta Recipe

By: Aarthi
16 December 2025 at 23:45

Strawberry Panna Cotta Recipe, is an Italian classic dessert with a strawberry twist. Delicious melt in mouth pudding made with milk, cream, gelatin, strawberries, sugar and vanilla. This is a delicious, creamy, and delicate dessert. This pudding is melt in mouth and the fresh strawberry sauce goes really well with it. Each mouthful is a...

Read More

The post Strawberry Panna Cotta Recipe appeared first on Yummy Tummy.

The Discreet Stoner’s Guide to Thanksgiving

20 November 2025 at 04:51

Thanksgiving is a time for family, gratitude… and the annual tradition of keeping your cool when Uncle Arthur brings up politics before dessert. Between dodging Aunt Linda’s β€œhelpful” remarks about your life choices and enduring your cousin’s 17-minute explanation of their job, it’s no wonder so many people approach the holiday with a mix of excitement and existential dread. But there is another way: discreet cannabis products.

Whether it’s a low-dose gummy to keep you zen while Grandma critiques your mashed potatoes or a discreet dab to make your third helping of pumpkin pie even more delicious, we could all use a little extra holiday support. And after the last election cycle, we might all need the calming effects of weed to help us deal with our families. And let’s not forget about how anxiety-inducing holiday travel can be: flight delays, big crowds and lots of people in a hurry. Even if you’re not a stoner or regular cannabis user, you may be popping some edibles when the stress of traveling during the holidays hits. And then there are the folks out there meeting new people for the first timeβ€”like your boyfriend’s extended family. It’s exciting and dreadful all at the same time. With the help of the right discreet cannabis products, your holidays can be less stressful and more fun. Yes, please.

So, with that said, let’s explore how discreet dosing with these cannabis products can help you keep your sanity, unwind and enjoy the holidays with the whole family.

Under-The-Radar Cannabis Picks

KANHA Minis

KANHA Minis are shareable, pocket-sized chocolates that utilize minor cannabinoids and terpenes to deliver fast, targeted effects. Whether you need energy for carving the turkey, a social boost for mingling with relatives, or a chill moment to survive your crazy uncle’s usual political rant, these are sure to help. Compact, delicious and easy to share, KANHA Minis make navigating the holiday chaos a little sweeter.

High-Not

Thanksgiving is a time for indulgenceβ€”and sometimes that means overdoing it, even with cannabis. Enter High-Not, the first β€œTHC Recovery Shot,” designed to help you quickly curb the effects of cannabis and eliminate the groggy β€œhangover” feeling that can linger after edibles. Developed with a licensed compounding pharmacist, High-Not combines terpenes, L-theanine, black pepper extract, limonene and electrolytes to safely and effectively ease your high.

Tyson 2.0 ModΓΌl Dok Deluxe Travel Set

If you need an extra one-two hit this holiday season, Mike Tyson’s latest partnership with StΓΌndenglass might help you win the fight. This sleek, all-in-one handheld device can be used with dry flower and concentrates thanks to its advanced digital heating system that reaches the desired temperature in just 15 seconds. Housed in a rugged, drop-resistant case in Tyson’s signature red, the device features bold tiger graphics and connects seamlessly to the StΓΌndenglass Gravity Hookah for ultimate versatility. With a 2.4β€³ color display, intuitive controls, and customizable sessions, this cutting-edge smoking tech delivers a knockout experience for cannabis lovers.

Cranberry OG by Timeless

If you need a deliciously discreet vape option for your cousin walk, grab your penjamin that’s loaded with the Cranberry OG cart by Timeless Vapes. Flavors of fresh citrus, spice and tart cranberry come from terpenes like limonene, beta-caryophyllene and alpha-pinene and deliver an uplifting and euphoric high.

Code Red Eye Drops

Thanksgiving may bring plenty of joy, but between early-morning cooking marathons, late-night family games and the annual cousin walk, your eyes can end up looking as tired as you feel. That’s where Code Red Eye Drops come in. Designed to tackle both redness and dryness fast, these eye drops are formulated specifically for the cannabis user. Get quick relief before family photos or while catching up with that aunt who insists on intense eye contact.

A Modern Twist on Traditional Cheer

If some of the crowd is 420-friendly or perhaps curious about cannabis now that it’s becoming more mainstream, these discreet products could make for good conversation starters, too. Whether you’re looking to spark creativity in the kitchen, mellow out during family gatherings, or enjoy a stress-free Black Friday, these discreet cannabis products will help you enjoy a modern twist on traditional holiday cheer this Thanksgiving.

The post The Discreet Stoner’s Guide to Thanksgiving appeared first on Cannabis Now.

Eggless Lemon Blueberry Cake / Blueberry Bundt Cake With Lemon Glaze

2 June 2024 at 12:29
This lemon blueberry bundt cake is super moist and soft, infused with the zesty lemon flavor and with a burst of juicy blueberries. It’s packed with wonderful flavor and is topped with a lemony glaze. An easy and delicious recipe for The BEST Blueberry Bundt Cake! It’s perfect for brunch and pairs well with coffee or tea.
Lemon Blueberry Bundt Cake

This lemon blueberry cake recipe is bursting with lemon flavor as it uses both fresh lemon juice and fresh lemon zest. The zest is added together with the wet ingredients and blended well which releases even more of the lemon flavor from the zest.

Tart lemon and sweet blueberries combined in this lemon blueberry bundt cake is a must for this summer. If you love the combination of lemon and blueberries as much as I do, then this is a perfect summery dessert that you would love!

Non-frosted cakes as we call tea cakes are my most made cakes at home. They are great for snacking, great with coffee and tea, potluck, travelling and more. So I love making them for my family. This super soft and moist lemon blueberry bundt cake recipe is so delicious and great for all occasions and only takes less than ten minutes to prepare and gets baked perfectly in 30 minutes.

WHY YOU’LL LOVE THIS EGGLESS LEMON BLUEBERRY BUNDT CAKE RECIPE

* Super easy to prepare with simple preparation steps.
* Preparing the cake batter takes less than 10 minutes and perfectly gets baked in 30 minutes.
* Require only a handful of kitchen staples to make this absolutely delicious cake.
* It’s a versatile recipe.
* So moist, tender and delicious.
* Bursting flavor from fresh blueberries.
* Amazing taste and texture, tartness from the lemon and sweetness from the blueberries

Blueberry bundt cake with lemon glaze

INGREDIENTS FOR EGGLESS LEMON BLUEBERRY BUNDT CAKE

FLOUR– I used all-purpose flour. You may substitute whole wheat flour or use 50:50 ratio of all purpose flour and whole wheat flour.

CUSTARD POWDER– Used the custard powder to enhance the taste and texture of the cake. Actually I wanted to use milk powder but it was not available at my pantry at the time of baking this cake. This is an optional ingredients. You may use milk powder or dairy whitener instead or skip it.

LEAVENING AGENT– Both leavening agents baking powder and baking soda is used in the recipe to give a perfect rise to the cake.

SALT–  Salt is used to neutralizes the sweetness of the cake.

BUTTER–  I used salted butter and in melted form. Unsalted butter works too. You can use vegetable or sunflower oil if you don’t prefer to use butter. You may use a combination of butter and oil though.

MILK– Used whole fat milk. Recommend to use full fat milk to enhance the richness and taste of the cake.

SUGAR– I use granulated white sugar. For healthier version you can use brown sugar or cane sugar but the colour of the cake will slightly change.

ESSENCE– I use vanilla extract for best flavor.

BLUEBERRIES– This recipe uses fresh blueberries. Recommend to use small to medium size blueberries as the larger blueberries tends to sink at the bottom. I experienced that as my blueberries were larger in size. Make sure to dust the blueberries with flour before adding in the cake batter. You can use frozen blueberries if fresh one is not available but do not thaw them otherwise you’ll end up with a purple batter!

LEMON JUICE AND LEMON ZEST– Lemon and blueberries makes a great match. If you don’t like zesty taste and tartness of the lemon you can skip the lemon. But you won’t regret giving it a try as this lemon blueberry combo is a hit and a perfect summery dessert.

Lemon blueberry cake eggless

HOW TO MAKE LEMON BLUEBERRY BUNDT CAKE

This section shows how to make eggless lemon blueberry bundt cake with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this Eggless Lemon Blueberry Bundt Cake recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please doΒ SUBSCRIBEΒ to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Eggless Lemon Blueberry Cake Recipe Video Tutorial

Β 

STEP BY STEP INSTRUCTIONS TO MAKE LEMON BLUEBERRY CAKE

PREPARE THE CAKE TIN:

I used a 6.5 inch bundt tin. Grease the tin very nicely with oil or butter. Dust it with some flour and remove excess flour. Keep aside.
(Since we can’t line the bundt tin with parchment paper we need to grease the tin very nicely and also dust it with flour so the cake easily comes out when unmoulding).Β 

Prepared bundt cake tin

PREPARE THE OVEN:

Preheat the oven at 180Β° C for at least 10 minutes with both (filaments) rods on.

MAKE YOUR CAKE BATTER:

In a mixing bowl add in the sugar, melted butter, milk and vanilla essence. Using a wire hand whisk, whisk it until the mixture is combined and sugar is dissolved.

Add in the lemon juice and the lemon zest. Mix well to combine.

Wet ingredients for lemon Blueberry Cake

Sieve in the flour, custard powder or milk powder, baking powder, baking soda, and salt. Sift them. Now gently fold them and make a smooth batter.

Blueberry lemon cake batter

ADD BLUEBERRIES:

Dust the blueberries with some flour.

Blueberry coat in flour

Add in the blueberries into the cake batter and give a quick mix. Do not over mix.Β 

BAKE THE CAKE:

Pour the batter onto the prepared tin. Tap the tin for 3-4 times to release any air bubbles.

Place your cake tin in the oven on the middle rack at 180 degrees Celsius for 30 to 35 minutes. A toothpick or skewer inserted should come out clean.Β 

Bake eggless lemon blueberry bundt cake

REMOVE CAKE FROM OVEN:

You would want to do the toothpick test at around 30 minutes to make sure the cake is baked through. Baking time will differ as every oven temperature is different.

Remove the cake from the oven and allow to rest for 5 to 10 minutes: Invert the cake and allow the cake to cool down completely.

Blueberry cake

MAKE THE GLAZE:

In a bowl add in the powdered sugar, lemon juice and lemon zest. Mix well and make a thicker glaze. ( Add 1 or 2 teaspoons of water if the glaze is too thick).

Lemon glaze

Once the cake is cooled down, pour the glaze over the cake. Slice it and enjoy!

Blueberry lemon cake

TIPS TO MAKE LEMON BLUEBERRY BUNDT CAKE

* Always bake your cakes in a preheated oven.
* Use more blueberries if you like your cakes to be more fruity and embedded all over your cake.
* The best is to select small to medium blueberries.
* Be sure to toss your blueberries in some flour before adding them to the batter. This helps keep the blueberries from sinking to the bottom of the pan.Β 
* You can spray the blueberries with some baking spray to help the flour bond to them, unless they are still a bit wet after washing.
* Grease the bundt pan with oil or butter and dust it well with flour to prevent the cake from sticking to the pan.
* You can also use non-stick baking spray.
* Bake the cake on the middle rack with both rods switched on.
* Test your cake with a toothpick or skewer at around 30 minutes to make sure the doneness before removing the cake from the oven.
* Allow the cake to stand for 5-10 minutes and then invert the cake and allow it to cool down completely in a cooling rack.

RECIPE CARD

Print

Eggless Lemon Blueberry Cake

This lemon blueberry bundt cake is super moist and soft, infused with the zesty lemon flavor and with a burst of juicy blueberries. It’s packed with wonderful flavor and is topped with a lemony glaze. An easy and delicious recipe for The BEST Blueberry Bundt Cake! It’s perfect for brunch and pairs well with coffee or tea.
Course Dessert
Cuisine world
Keyword blueberry recipe, eggless blueberry cake, healthy tea cake, lemon blueberry bundt cake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Akum Raj Jamir

Equipment

  • OTG
  • Mixing bowl
  • 240 ml measuring cup set
  • Wired whisk
  • 6.5 inches bundt tin

Ingredients

  • 128 Grams All purpose flour (1 cup)
  • 1 Tablespoon Custard powder or milk powder
  • 1 Teaspoon Baking powder
  • Β½ Teaspoon Baking soda
  • ΒΌ Teaspoon Salt
  • 100 Grams Sugar (Β½ cup)
  • 50 Grams Butter
  • 200 ml Whole fat milk
  • 3 Tablespoon Lemon juice (45 ml)
  • 1 Teaspoon Lemon zest (2 g)
  • 1 Teaspoon Vanilla extract (5 ml)
  • 150 Grams Blueberry fresh (β…“ cup)

Instructions

PREPARE THE CAKE TIN:

  • I used a 6.5 inch bundt tin. Grease the tin very nicely with oil or butter.
  • Dust it with some flour and remove excess flour. Keep aside. (Since we can't line the bundt tin with parchment paper we need to grease the tin very nicely and also dust it with flour so the cake easily comes out when unmoulding).

PREPARE THE OVEN:

  • Preheat the oven at 180Β° C for at least 10 minutes with both (filaments) rods on.

MAKE YOUR CAKE BATTER:

  • In a mixing bowl add in the sugar, melted butter, milk and vanilla essence.
  • Using a wire hand whisk, whisk it until the mixture is combined and sugar is dissolved.
  • Add in the lemon juice and the lemon zest. Mix well to combine.
  • Sieve in the flour, custard powder or milk powder, baking powder, baking soda, and salt. Sift them.
  • Now gently fold them and make a smooth batter.

ADD THE BLUEBERRIES:

  • Dust the blueberries with some flour.
  • Add in the blueberries into the cake batter and give a quick mix. Do not over mix.

BAKE THE CAKE:

  • Pour the batter onto the prepared tin. Tap the tin for 3-4 times to release any air bubbles.
  • Place your cake tin in the oven on the middle rack at 180 degrees Celsius for 30 to 35 minutes. A toothpick or skewer inserted should come out clean.

REMOVE CAKE FROM OVEN:

  • You would want to do the toothpick test at around 30 minutes to make sure the cake is baked through. Baking time will differ as every oven temperature is different.
  • Remove the cake from the oven and allow to rest for 5 to 10 minutes: Invert the cake and allow the cake to cool down completely.

MAKE THE GLAZE:

  • In a bowl add in the powdered sugar, lemon juice and lemon zest.
  • Mix well and make a thicker glaze. ( Add 1 or 2 teaspoons of water if the glaze is too thick).
  • Once the cake is cooled down, pour the glaze over the cake. Slice it and enjoy!

Video

Notes

  1. Always bake your cakes in a preheated oven.
  2. Use more blueberries if you like your cakes to be more fruity and embedded all over your cake.
  3. The best is to select small to medium blueberries.
  4. Be sure to toss your blueberries in some flour before adding them to the batter. This helps keep the blueberries from sinking to the bottom of the pan.
  5. You can spray the blueberries with some baking spray to help the flour bond to them, unless they are still a bit wet after washing.
  6. Grease the bundt pan with oil or butter and dust it well with flour to prevent the cake from sticking to the pan.
  7. You can also use non-stick baking spray.
  8. Bake the cake on the middle rack with both rods switched on.
  9. Test your cake with a toothpick or skewer at around 30 minutes to make sure the doneness before removing the cake from the oven.
  10. Allow the cake to stand for 5-10 minutes and then invert the cake and allow it to cool down completely in a cooling rack.

Blueberry bundt cake

FREQUENTLY ASKED QUESTIONS

CAN I USE FROZEN BLUEBERRIES?
Yes! And you can directly add them to the batter straight away from the freezer. JustΒ  dust it with flour and add to the cake batter.

CAN I USE OTHER BERRIES?
Yes for sure! This is a great base recipe to add different berries which would go so well with this recipe. Strawberries, blackberries, black currant or raspberries and even cherries would be lovely too!Β 

WHAT KIND OF BLUEBERRIES SHOULD I USE?
Always try to get small to medium blueberries. Large blueberries will tend to sink no matter what. You see in the photos, mine still sank because the blueberries were a little larger in size.Β 

HOW TO PREVENT BLUEBERRIES FROM SINKING ?
The best way to prevent blueberries from sinking to the bottom of a cake is to coat the blueberries in flour and also size matters. Try to use small to medium size blueberries. Toss the blueberries in about 1 to 2 teaspoons of all purpose flour before folding them into the cake batter.Β 

CAN I USE OIL INSTEAD OF BUTTER?
Yes, you can swap butter for oil. You can use unflavored vegetable or sunflower oil or any neutral flavour oil. However the texture and flavor will be slightly different. You may also use a mixture of oil and butter. The 50:50 ratio works fine.Β Β 

HOW DO YOU KNOW IF THE CAKE IS DONE?
Test your cake with a toothpick or skewer at around 30 minutes to make sure it’s baked through before removing the cake from the oven. Bake an additional 5 minutes at the most for extra cooking if the toothpick comes out with crumbs. Please note that the cake will continue to cook for a few more minutes after it is out of the oven.Β 

HOW TO STORE BUNDT CAKE?
Store leftover cake in an airtight container. It stays good and fresh in the room temperature for up to 3 days and up to one week in the refrigerator. You can freeze it for up to 3 months. Slice the cake, wrap the individual slices and place it in an airtight container. Take out the required slices and thaw it before serving. You can reheat it for a few seconds in the microwave just before serving.

Blueberry lemon cake

FEW TEA CAKE RECIPES YOU MIGHT LIKE

Whole Wheat Almond Dates Cake
Mango Pistachios Muffins
Basic Chocolate Sponge Cake
Chocolate Fudgy Brownies
Mocha Banana Chocolate Chip Muffins
Eggless Semolina Coconut Cake
Eggless Vanilla Condensed Milk Cake
Whole Wheat Banana Nut Bread
Eggless Milk Powder Cake
Whole Wheat Carrot Cake
Eggless Vanilla Muffins
Whole Wheat Moist Orange Cake
Eggless Malai Cake
Whole Wheat Banana Walnut Cake
Eggless Custard Powder Cake
Mango Chocolate Marble Cake
Mawa Pistachios Cake
Double Chocolate Muffins

Well, if you make this Eggless Lemon Blueberry Bundt Cake recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tagΒ Akum Raj JamirΒ on Facebook andΒ akumrajjamirΒ on Instagram with hashtagΒ #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

The best lemon blueberry bundt cake

Dubai’s Viral Strawberry Chocolate Pistachio Cups: The Ultimate Sweet Treat You Can’t Miss!

By: Thas
30 May 2025 at 16:19
A sweet treat that’s as indulgent as it is beautiful… Early this year in Dubai, the strawberry chocolate pistachio cups went viral: and it’s easy to see why. We all know strawberries and chocolate are a match made in heaven, but in Dubai’s culinary scene, pastry chefs took it a step further by adding crispy …

Eggless Lemon Blueberry Cake / Blueberry Bundt Cake With Lemon Glaze

2 June 2024 at 12:29
This lemon blueberry bundt cake is super moist and soft, infused with the zesty lemon flavor and with a burst of juicy blueberries. It’s packed with wonderful flavor and is topped with a lemony glaze. An easy and delicious recipe for The BEST Blueberry Bundt Cake! It’s perfect for brunch and pairs well with coffee or tea.
Lemon Blueberry Bundt Cake

This lemon blueberry cake recipe is bursting with lemon flavor as it uses both fresh lemon juice and fresh lemon zest. The zest is added together with the wet ingredients and blended well which releases even more of the lemon flavor from the zest.

Tart lemon and sweet blueberries combined in this lemon blueberry bundt cake is a must for this summer. If you love the combination of lemon and blueberries as much as I do, then this is a perfect summery dessert that you would love!

Non-frosted cakes as we call tea cakes are my most made cakes at home. They are great for snacking, great with coffee and tea, potluck, travelling and more. So I love making them for my family. This super soft and moist lemon blueberry bundt cake recipe is so delicious and great for all occasions and only takes less than ten minutes to prepare and gets baked perfectly in 30 minutes.

WHY YOU’LL LOVE THIS EGGLESS LEMON BLUEBERRY BUNDT CAKE RECIPE

* Super easy to prepare with simple preparation steps.
* Preparing the cake batter takes less than 10 minutes and perfectly gets baked in 30 minutes.
* Require only a handful of kitchen staples to make this absolutely delicious cake.
* It’s a versatile recipe.
* So moist, tender and delicious.
* Bursting flavor from fresh blueberries.
* Amazing taste and texture, tartness from the lemon and sweetness from the blueberries

Blueberry bundt cake with lemon glaze

INGREDIENTS FOR EGGLESS LEMON BLUEBERRY BUNDT CAKE

FLOUR– I used all-purpose flour. You may substitute whole wheat flour or use 50:50 ratio of all purpose flour and whole wheat flour.

CUSTARD POWDER– Used the custard powder to enhance the taste and texture of the cake. Actually I wanted to use milk powder but it was not available at my pantry at the time of baking this cake. This is an optional ingredients. You may use milk powder or dairy whitener instead or skip it.

LEAVENING AGENT– Both leavening agents baking powder and baking soda is used in the recipe to give a perfect rise to the cake.

SALT–  Salt is used to neutralizes the sweetness of the cake.

BUTTER–  I used salted butter and in melted form. Unsalted butter works too. You can use vegetable or sunflower oil if you don’t prefer to use butter. You may use a combination of butter and oil though.

MILK– Used whole fat milk. Recommend to use full fat milk to enhance the richness and taste of the cake.

SUGAR– I use granulated white sugar. For healthier version you can use brown sugar or cane sugar but the colour of the cake will slightly change.

ESSENCE– I use vanilla extract for best flavor.

BLUEBERRIES– This recipe uses fresh blueberries. Recommend to use small to medium size blueberries as the larger blueberries tends to sink at the bottom. I experienced that as my blueberries were larger in size. Make sure to dust the blueberries with flour before adding in the cake batter. You can use frozen blueberries if fresh one is not available but do not thaw them otherwise you’ll end up with a purple batter!

LEMON JUICE AND LEMON ZEST– Lemon and blueberries makes a great match. If you don’t like zesty taste and tartness of the lemon you can skip the lemon. But you won’t regret giving it a try as this lemon blueberry combo is a hit and a perfect summery dessert.

Lemon blueberry cake eggless

HOW TO MAKE LEMON BLUEBERRY BUNDT CAKE

This section shows how to make eggless lemon blueberry bundt cake with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this Eggless Lemon Blueberry Bundt Cake recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please doΒ SUBSCRIBEΒ to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Eggless Lemon Blueberry Cake Recipe Video Tutorial

Β 

STEP BY STEP INSTRUCTIONS TO MAKE LEMON BLUEBERRY CAKE

PREPARE THE CAKE TIN:

I used a 6.5 inch bundt tin. Grease the tin very nicely with oil or butter. Dust it with some flour and remove excess flour. Keep aside.
(Since we can’t line the bundt tin with parchment paper we need to grease the tin very nicely and also dust it with flour so the cake easily comes out when unmoulding).Β 

Prepared bundt cake tin

PREPARE THE OVEN:

Preheat the oven at 180Β° C for at least 10 minutes with both (filaments) rods on.

MAKE YOUR CAKE BATTER:

In a mixing bowl add in the sugar, melted butter, milk and vanilla essence. Using a wire hand whisk, whisk it until the mixture is combined and sugar is dissolved.

Add in the lemon juice and the lemon zest. Mix well to combine.

Wet ingredients for lemon Blueberry Cake

Sieve in the flour, custard powder or milk powder, baking powder, baking soda, and salt. Sift them. Now gently fold them and make a smooth batter.

Blueberry lemon cake batter

ADD BLUEBERRIES:

Dust the blueberries with some flour.

Blueberry coat in flour

Add in the blueberries into the cake batter and give a quick mix. Do not over mix.Β 

BAKE THE CAKE:

Pour the batter onto the prepared tin. Tap the tin for 3-4 times to release any air bubbles.

Place your cake tin in the oven on the middle rack at 180 degrees Celsius for 30 to 35 minutes. A toothpick or skewer inserted should come out clean.Β 

Bake eggless lemon blueberry bundt cake

REMOVE CAKE FROM OVEN:

You would want to do the toothpick test at around 30 minutes to make sure the cake is baked through. Baking time will differ as every oven temperature is different.

Remove the cake from the oven and allow to rest for 5 to 10 minutes: Invert the cake and allow the cake to cool down completely.

Blueberry cake

MAKE THE GLAZE:

In a bowl add in the powdered sugar, lemon juice and lemon zest. Mix well and make a thicker glaze. ( Add 1 or 2 teaspoons of water if the glaze is too thick).

Lemon glaze

Once the cake is cooled down, pour the glaze over the cake. Slice it and enjoy!

Blueberry lemon cake

TIPS TO MAKE LEMON BLUEBERRY BUNDT CAKE

* Always bake your cakes in a preheated oven.
* Use more blueberries if you like your cakes to be more fruity and embedded all over your cake.
* The best is to select small to medium blueberries.
* Be sure to toss your blueberries in some flour before adding them to the batter. This helps keep the blueberries from sinking to the bottom of the pan.Β 
* You can spray the blueberries with some baking spray to help the flour bond to them, unless they are still a bit wet after washing.
* Grease the bundt pan with oil or butter and dust it well with flour to prevent the cake from sticking to the pan.
* You can also use non-stick baking spray.
* Bake the cake on the middle rack with both rods switched on.
* Test your cake with a toothpick or skewer at around 30 minutes to make sure the doneness before removing the cake from the oven.
* Allow the cake to stand for 5-10 minutes and then invert the cake and allow it to cool down completely in a cooling rack.

RECIPE CARD

Print

Eggless Lemon Blueberry Cake

This lemon blueberry bundt cake is super moist and soft, infused with the zesty lemon flavor and with a burst of juicy blueberries. It’s packed with wonderful flavor and is topped with a lemony glaze. An easy and delicious recipe for The BEST Blueberry Bundt Cake! It’s perfect for brunch and pairs well with coffee or tea.
Course Dessert
Cuisine world
Keyword blueberry recipe, eggless blueberry cake, healthy tea cake, lemon blueberry bundt cake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Akum Raj Jamir

Equipment

  • OTG
  • Mixing bowl
  • 240 ml measuring cup set
  • Wired whisk
  • 6.5 inches bundt tin

Ingredients

  • 128 Grams All purpose flour (1 cup)
  • 1 Tablespoon Custard powder or milk powder
  • 1 Teaspoon Baking powder
  • Β½ Teaspoon Baking soda
  • ΒΌ Teaspoon Salt
  • 100 Grams Sugar (Β½ cup)
  • 50 Grams Butter
  • 200 ml Whole fat milk
  • 3 Tablespoon Lemon juice (45 ml)
  • 1 Teaspoon Lemon zest (2 g)
  • 1 Teaspoon Vanilla extract (5 ml)
  • 150 Grams Blueberry fresh (β…“ cup)

Instructions

PREPARE THE CAKE TIN:

  • I used a 6.5 inch bundt tin. Grease the tin very nicely with oil or butter.
  • Dust it with some flour and remove excess flour. Keep aside. (Since we can't line the bundt tin with parchment paper we need to grease the tin very nicely and also dust it with flour so the cake easily comes out when unmoulding).

PREPARE THE OVEN:

  • Preheat the oven at 180Β° C for at least 10 minutes with both (filaments) rods on.

MAKE YOUR CAKE BATTER:

  • In a mixing bowl add in the sugar, melted butter, milk and vanilla essence.
  • Using a wire hand whisk, whisk it until the mixture is combined and sugar is dissolved.
  • Add in the lemon juice and the lemon zest. Mix well to combine.
  • Sieve in the flour, custard powder or milk powder, baking powder, baking soda, and salt. Sift them.
  • Now gently fold them and make a smooth batter.

ADD THE BLUEBERRIES:

  • Dust the blueberries with some flour.
  • Add in the blueberries into the cake batter and give a quick mix. Do not over mix.

BAKE THE CAKE:

  • Pour the batter onto the prepared tin. Tap the tin for 3-4 times to release any air bubbles.
  • Place your cake tin in the oven on the middle rack at 180 degrees Celsius for 30 to 35 minutes. A toothpick or skewer inserted should come out clean.

REMOVE CAKE FROM OVEN:

  • You would want to do the toothpick test at around 30 minutes to make sure the cake is baked through. Baking time will differ as every oven temperature is different.
  • Remove the cake from the oven and allow to rest for 5 to 10 minutes: Invert the cake and allow the cake to cool down completely.

MAKE THE GLAZE:

  • In a bowl add in the powdered sugar, lemon juice and lemon zest.
  • Mix well and make a thicker glaze. ( Add 1 or 2 teaspoons of water if the glaze is too thick).
  • Once the cake is cooled down, pour the glaze over the cake. Slice it and enjoy!

Video

Notes

  1. Always bake your cakes in a preheated oven.
  2. Use more blueberries if you like your cakes to be more fruity and embedded all over your cake.
  3. The best is to select small to medium blueberries.
  4. Be sure to toss your blueberries in some flour before adding them to the batter. This helps keep the blueberries from sinking to the bottom of the pan.
  5. You can spray the blueberries with some baking spray to help the flour bond to them, unless they are still a bit wet after washing.
  6. Grease the bundt pan with oil or butter and dust it well with flour to prevent the cake from sticking to the pan.
  7. You can also use non-stick baking spray.
  8. Bake the cake on the middle rack with both rods switched on.
  9. Test your cake with a toothpick or skewer at around 30 minutes to make sure the doneness before removing the cake from the oven.
  10. Allow the cake to stand for 5-10 minutes and then invert the cake and allow it to cool down completely in a cooling rack.

Blueberry bundt cake

FREQUENTLY ASKED QUESTIONS

CAN I USE FROZEN BLUEBERRIES?
Yes! And you can directly add them to the batter straight away from the freezer. JustΒ  dust it with flour and add to the cake batter.

CAN I USE OTHER BERRIES?
Yes for sure! This is a great base recipe to add different berries which would go so well with this recipe. Strawberries, blackberries, black currant or raspberries and even cherries would be lovely too!Β 

WHAT KIND OF BLUEBERRIES SHOULD I USE?
Always try to get small to medium blueberries. Large blueberries will tend to sink no matter what. You see in the photos, mine still sank because the blueberries were a little larger in size.Β 

HOW TO PREVENT BLUEBERRIES FROM SINKING ?
The best way to prevent blueberries from sinking to the bottom of a cake is to coat the blueberries in flour and also size matters. Try to use small to medium size blueberries. Toss the blueberries in about 1 to 2 teaspoons of all purpose flour before folding them into the cake batter.Β 

CAN I USE OIL INSTEAD OF BUTTER?
Yes, you can swap butter for oil. You can use unflavored vegetable or sunflower oil or any neutral flavour oil. However the texture and flavor will be slightly different. You may also use a mixture of oil and butter. The 50:50 ratio works fine.Β Β 

HOW DO YOU KNOW IF THE CAKE IS DONE?
Test your cake with a toothpick or skewer at around 30 minutes to make sure it’s baked through before removing the cake from the oven. Bake an additional 5 minutes at the most for extra cooking if the toothpick comes out with crumbs. Please note that the cake will continue to cook for a few more minutes after it is out of the oven.Β 

HOW TO STORE BUNDT CAKE?
Store leftover cake in an airtight container. It stays good and fresh in the room temperature for up to 3 days and up to one week in the refrigerator. You can freeze it for up to 3 months. Slice the cake, wrap the individual slices and place it in an airtight container. Take out the required slices and thaw it before serving. You can reheat it for a few seconds in the microwave just before serving.

Blueberry lemon cake

FEW TEA CAKE RECIPES YOU MIGHT LIKE

Whole Wheat Almond Dates Cake
Mango Pistachios Muffins
Basic Chocolate Sponge Cake
Chocolate Fudgy Brownies
Mocha Banana Chocolate Chip Muffins
Eggless Semolina Coconut Cake
Eggless Vanilla Condensed Milk Cake
Whole Wheat Banana Nut Bread
Eggless Milk Powder Cake
Whole Wheat Carrot Cake
Eggless Vanilla Muffins
Whole Wheat Moist Orange Cake
Eggless Malai Cake
Whole Wheat Banana Walnut Cake
Eggless Custard Powder Cake
Mango Chocolate Marble Cake
Mawa Pistachios Cake
Double Chocolate Muffins

Well, if you make this Eggless Lemon Blueberry Bundt Cake recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tagΒ Akum Raj JamirΒ on Facebook andΒ akumrajjamirΒ on Instagram with hashtagΒ #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

The best lemon blueberry bundt cake

Strawberry Cake With Sponge Cake & Strawberry Whipped Cream Frosting

By: Thas
9 February 2023 at 20:47

Decadent cake with the fresh & fruity goodness of strawberries… An absolutely delicious & easy to whip up cake. I made a sponge cake with very basic ingredients. The main ingredient is egg, beaten till fluffy along with the sugar, flour is added and folded until well incorporated. Fluffy and soft sponge cake will be […]

The post Strawberry Cake With Sponge Cake & Strawberry Whipped Cream Frosting appeared first on Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen.

Strawberry Lemon Soda (Mocktail)

Β Strawberry lemon soda is a very refreshing mocktail drink that can be served at any party.

Made from fresh strawberries ,flavored with fresh lemon juice and spiked up with either club soda or sprite ,this drink gives a nice zing with every sip. If using plain club soda we will need to add some sugar or sugar syrup to give the sweetness while we don't need extra sweetener if using sprite or 7Up.Β 

Preparing Strawberry Lemon Soda is actually a child's play as there is not much complexity involved.Β  Though at home we are a huge fan of Strawberry Milk shake , this refreshing mocktail was a welcome change and we all simply loved it . I have used sprite in my recipe, hence no extra sweetener added .

If serving for a large party ,you can mix the Strawberry syrup ,lemon juice along with some ice cubes and lemon slices inΒ  a jar and keep it ready ..pour the Strawberry mix onto serving glasses and add in the soda /sprite just before serving along with some crushed ice .

If you love to spread some Strawberry Jam onΒ  a warm slice of toasted bread,then Priya's Strawberry Chilli Jam is a must try .


Preparation TimeΒ  - 10 mins
Cooking Time - Nil
Complexity - easyΒ 
Serves - 2 glassesΒ 

IngredientsΒ 

8 to 12 strawberriesΒ 
2 tsp sugarΒ 
1 tbsp lemon juiceΒ 
Few lemon slicesΒ 
250 ml soda /spriteΒ 

MethodΒ 


  • Trim off the top part of the Strawberries and roughly chop them.
  • Add them to a blender with 2 tsp sugar and blend it to a smooth puree .
  • Divide the puree equally into 2 serving glasses , add 1/2 tsp lemon juice and a slice of lemon to each . Add some crushed ice before adding sprite/ soda .
  • Slowly pour in the chilled sprite in both the glasses and serve immediately.Β 

Refreshing and classic welcome drinks on my blogΒ 









Pin me upΒ 



Energy bars - Fruit and nut rolls

2 February 2023 at 07:00
Quick and nutritious, dry fruit and nut rolls. These are great as snacks on the go or breakfast bars. They are loved by adults and kids alike! Yields: about 3 rolls, 30 discs Ingredients: 2 cups almonds, toasted and pulsed to crumbs 2 cups cashews, toasted and pulsed to crumbs 2 cups cranberries, warmed in the microwave for a minute 2 Β cups dates, pitted 1 tsp ghee 1/2 cup poppy seeds,

Physalis – Perennial Plant, How to grow

2 October 2022 at 12:12

From the Greek physa, a bladder, an allusion to the inflated calyx (Solanaceae). A genus of 100 or more species of which the two most well-known are P. alkekengi, the Bladder Cherry or Chinese Lantern Plant, with its brilliant, flame-coloured, air-filled calyces, and P. peruviana, the Cape Gooseberry, which is a greenhouse species. They are annual and perennial herbaceous plants, […]

The post Physalis – Perennial Plant, How to grow appeared first on Backyard Gardener.

Plant Strawberries this Fall

30 September 2022 at 11:37

Fall planting of strawberries has its advantages to home gardeners in some areas, particularly to those who want to have a bearing bed as soon as possible in their own backyard. We have been familiar for many years with the feasibility-in fact, even the distinct and feasibility in planting in some northerly areas. Fall planting of strawberries may be practiced […]

The post Plant Strawberries this Fall appeared first on Backyard Gardener.

Dideer Nellikkai Oorugai - Instant Gooseberry Pickle

6 November 2021 at 05:58

DIDEER NELLIKKAI OORUGAI /

INSTANT GOOSEBERRY PICKLEΒ 

Gooseberry season has arrived !Time to make lip smacking chutney , pachadi , tokku and pickles using these wonder berries containing an inexhaustible source ofΒ  nutrients necessary for good health ! Here is a quick and easy to make recipe for Nellikkai Oorugai / Gooseberry pickle. Since it is an instant pickle it can be prepared in small batches as and when required . Stays good up to a week under refrigeration.

INGREDIENTS

Gooseberries / Nellikkai - 250 gms

Sesame oil - 4 tbsps

Chilly powder - 1 tbsp

Salt - 1 tbsp

Turmeric powder - 1/4 tsp

Asafoetida - 1/4 tsp

Powdered Fenugreek seeds - 1/4 tspΒ 

Mustard seeds - 1 pinchΒ 

METHODΒ 

1. Wash the Gooseberries/ Nellikkai thoroughly and steam them for 15 minutes and cool them.

2. The segments of the steamed berries will fall apart easily .Β 

3. Remove the seeds from the segments.

4. Heat oil in a kadai and splutter mustard seeds .

5. Add asafoetida , powdered fenugreek seeds andΒ  turmeric powderΒ  one after another.

6. Stir in the gooseberry segments .

7. Add chilly powder and salt and blend well on low flame for a minute.

8. Switch off flame and cool the pickle before storing in a clean dry jar.Β 

Enjoy your lip smacking Dideer Nellikkai Oorugai / Instant Gooseberry Pickle with your meal .Β 

Whole orange cake loaf with cranberry

22 December 2022 at 15:00
Whole orange cake loaf

What’s up for this Christmas?

This is an email sitting in my blog account currently to which my favourite answer this year would actually be ” lots and lots of work! ” if you are also working in an industry that goes on a peak season during Christmas, well,the Christmas-based posts are practically non-existent. There is no energy to make all those lovely goodies. Literally running on dal tadka for most nights.
At the same time, you want to make the season a bit special. So finally took a few minutes off on a quick day to pop something in the oven. Guess what the sweetest smelling whole orange cake loaf with dried cranberries.

Why are blender cakes successful?

Baking certainly gives us a lot of joy. It is the whole process that makes it special. However, when you are pressed for time, there is nothing better than having some appliances that will help you through. The blender gives a smooth paste of the liquid ingredients to which you can add the flour and pulse to mix. When baked, the blender cakes are a bit springier than the ones where you have whisked each ingredient. I love using the blender as it is one simple wash-up and not many parts.

Ingredients for this cranberry orange cake

Oranges: I swear by the navel oranges for this recipe and the orange muffins. In fact though the navel oranges are not the best when you want to have fresh, they taste best in baked goods. In fact, there is no bitterness with these navel oranges when you bake with them.
Eggs: the fluffiness of the blender cake comes from the eggs. Bring the eggs to room temperature to use. OK! There is nothing wrong with cold eggs, but the blend is better with eggs that have stayed on your countertop for atleast 2 hours or more. This whisks much better than cold eggs.
Sugar: cakes are sweet, so just granulated sugar will do perfectly.
Oil/butter: I use one tablespoon of oil just to emulsify the batter. For this recipe, olive oil or coconut oil is fantastic. If using butter, make sure it is just melted, so can mix well.
Flour: self-raising whole wheat flour is what I have used. To make your own self-raising flour that is good for cakes and muffins is actually simple. 2 teaspoons of baking soda for a cup of plain flour, is the proportion to mix for self-raising flour. You can use whole wheat flour too, if using the Indian whole wheat atta, sift it a couple of times before adding the baking soda.
Cranberry: I would love to add fresh tart cranberries to this recipe. However, I have not found any this year. The dried cranberries are what I have used, they are slightly sweetened and added as a layer in between by coating them in flour.

The recipe card below the image has step-by-step instructions to make this easy blender cake. Hope you like it and will share your feedback in the comments.Β 

a slice of whole orange blender cake.

Print

Whole orange cake with cranberries

Make a quick blender based cake loaf to celebrate any occasion. Here is the oil free recipe to get this nut free cake loaf.
Course Dessert, Snacks, Sweets and savories
Cuisine Baking, Fusion, International, Kids choice, Winter
Keyword christmas recipes, leftover recipes
Prep Time 10 minutes
Cook Time 25 minutes
Resting time 10 minutes
Servings 12 slices

Equipment

  • loaf tin
  • blender
  • Fruit Knife
  • Cutting board
  • spatula

Ingredients

  • 1 medium orange navel oranges or blood orange preffered.
  • 3 small eggs room temperature
  • 1 tsp coconut oil omit if it is a juicy orange.
  • 0.75 cup unrefined sugar adjust based on the sourness or the orange used.

Dry ingredient

  • 1.5 cup self raising flour check the post to see how you can make your own.

toppings

  • 2 tbsp cranberries sweetened dried ones.

Instructions

  • preheat the oven at 180 degrees for 10 minutes.
  • Measure the cranberries and dust them with flour.
  • Wash and cut the orange into pieces. Remove the seeds.
  • Add the pieces to the blender.
  • Crack the eggs and add to the blender.
  • Add the sugar and if using, add the coconut oil to the mix in the blender.
  • Blend this to a smooth mix.
    wet orange cake mix.
  • To this add the self raising flour to this wet mix.
    dri cake mix.
  • Pulse the mix till it is smooth, but not for long.
    whole orange blender cake.
  • Grease a loaf tin and pour half the blended mix into the tin.
    cake loaf
  • Spread most of the flour dusted cranberries on the loaf.
    cranberry orange cake mix.
  • Pour the rest off the batter, evenly on the loaf.
    cake loaf
  • Bake at 170 degree celciius, fan-forced oven for 25 minutes.
    orange cake in the oven.
  • Once the top looks cracked and golden, insert a skewer.
  • When you pull out the skewer if it comes clean the cake is cooked through
  • Remove from the oven and let it rest for 10 minutes.
    whole orange cake.
  • Remove from the loaf tin and let the cake cool.
  • Slice into even pieces to serve.
    Whole orange cake loaf

Can I bake this in other shapes?

Yes, the cake batter will give you the best in a round tin and as a sheet cake.
Make sure you have a little above the halfway mark to get a lovely rise for the cake in a round tin. If using a sheet pan, reduce the timings and check for doneness using a skewer.Β 

Decorating the orange loaf

If you are celebrating something special with this loaf cake you will need to jazz it up to look better than a loaf cake. The simplest is to dust some icing sugar. To make a glaze, mix the icing sugar with a bit of orange juice and pour over the whole orange cake loaf. Sprinkle golden sugar or something edible or decorative to bring up the cake.Β  This heightens the orange feel and the festive spirit.

Stay connected

So this slightly lazy cake, the best cranberry orange cake,Β  is what we have for Christmas plans. However, if you are looking for that spiced plum cake, try this eggless version we made earlier. There are also some fun cookies (I highly recommend roasted almond cookies) and bakery-style funfetti cake. At any cost, enjoy the festive season, have lots of fun and go check out the Christmas decorations whenever possible (check out our Instagram as we bring you Christmas decor from Sydney).
Wish you all a fantastic festive season.

Orange cranberry loaf cake

Sourdough Strawberry Chocolate Muffins

By: Swathi
30 May 2022 at 01:36

Delicious strawberry and chocolate muffins with touch of sourdough and brown sugar makes it moist excellent breakfast. Dark chocolate and strawberry are classic combo as chocolate’s bitter punch marries perfectly with sweet strawberries. On the other hand, white chocolate pairs well with tart fruit. If you are looking recipe with just strawberries then try this...

Read More

The post Sourdough Strawberry Chocolate Muffins appeared first on Zesty South Indian Kitchen.

Eggless Strawberry Orange Tart Cake… fresh and exciting!

13 January 2023 at 04:41
Strawberry Orange Tart Cake

Strawberry Orange Tart Cake

Strawberry season always means a burst of colour and these flavours pair beautifully together. This Eggless Strawberry Orange Tart Cake is a great cake for high tea, for birthdays, as a gift or then as a snack. Play around with the flavours, use a chocolate ganache filling, perhaps a layer of bitter orange marmalade ... so many variations for one simple one bowl cake!

The post Eggless Strawberry Orange Tart Cake… fresh and exciting! appeared first on Passionate About Baking.

Kale and Orange Juice with Ginger

26 December 2022 at 21:51

At the start of Covid, I started making Fresh juices from whatever fruit we had.Β  Our favourite is fresh orange juice on its own.Β  Sometimes, IΒ  hide in some kale and a small piece of Read More ...

The post Kale and Orange Juice with Ginger appeared first on Give Me Some Spice!.

❌
❌