Orange Blossom Honey Cake with Fresh Blueberries

Honey Cake with Blueberries | ZoëBakes | Photo by Zoë François

The strangest thing happened on my way to ordering new chefs jackets; I discovered the most amazing honey I’ve ever eaten. You see, Jeff and I have been doing a lot of TV appearances recently to promote our book. I decided that my old worn out chocolate covered chefs jackets just weren’t going to cut it on HDTV and so I decided to splurge on some new ones. I consulted a few friends and found they were unanimous on where to go shopping; Crooked Brook.

As I placed my order, the owner of the company asked me if I’d like to try some of their honey. This isn’t just any honey, it is artisan honey. Made by bees that are so carefully watched that the producers know what flowers are in every jar. They even pack up these bees to vacation in Florida so they can create honey from orange blossoms. It is pure, organic and raw, so all of the nutrients of the honey is preserved. This is the stuff I get very excited about. This honey cake recipe was inspired by these bees and their fabulous honey.

Orange Blossom Honey | ZoëBakes | Photo by Zoë François

I got the honey cake recipe from Emily Luchetti’s Four-Star Desserts:

1/2 pound (2 sticks) unsalted butter, softened

1/4 cup granulated sugar

1 cup orange blossom honey or any you happen to have on hand. Just remember that it is the star of this dessert so pick one that really shines.

4 large eggs, lightly beaten

2 tablespoons freshly squeezed lemon juice

1 teaspoon lemon zest

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon ground mace (I used nutmeg instead, forgot to replenish my mace. It was still wonderful!)

1/2 teaspoon salt

2 cups blueberries (Try to use the tiny wild blueberries if you can find them, which I could not.)

Preheat your oven to 350° and prepare a Bundt Pan with butter and flour.

Bundt Pan | ZoëBakes | Photo by Zoë François

Set the bundt pan aside.

Mixing Honey and Butter | ZoëBakes | Photo by Zoë François

Cream together the butter, sugar and honey on medium high speed until light in color and texture.

Honey Cake Batter | ZoëBakes | Photo by Zoë François

Slowly add the eggs, lemon juice and zest. Mix until smooth. The mixture will be very wet at this point.

Honey Cake Batter | ZoëBakes | Photo by Zoë François

Add the flour, baking powder, mace and salt with the machine on low.

Honey Cake Batter | ZoëBakes | Photo by Zoë François

Mix until it is all well combined, but no more.

Adding Blueberries to Honey Cake Batter Honey Cake Batter | ZoëBakes | Photo by Zoë François

Remove from machine and fold the blueberries into the batter with a spatula.

Honey Cake Batter in a Bundt Pan Honey Cake Batter | ZoëBakes | Photo by Zoë François

Spread the batter into the prepared bundt pan. Smooth out the top.

Orange Blossom Honey Cake with Blueberries | ZoëBakes | Photo by Zoë François

Bake for about 55 minutes or until a skewer comes out clean. Cool the cake on a rack for 15 minutes and then unmold.

Orange Blossom Honey Cake with Blueberries | ZoëBakes | Photo by Zoë François

My bundt pan was a gift from my brother’s girlfriend Katherine. It belonged to her grandmother and is a real treasure. It is copper and has a ring on the side that I believe was meant for hanging it on the wall, but it is perfect for lifting the pan off of the cake as well.

Orange Blossom Honey Cake with Blueberries | ZoëBakes | Photo by Zoë François

Finally I brushed the entire cake with the lavender simple syrup I had left over from my lime-lavender granita. Emily has you melting 1/2 cup of honey and 1 tablespoon of lemon to brush over the cake, but I thought the addition of lavender would be wonderful. Serve at room temperature. If you refrigerate the cake make sure you bring it back to room temperature before serving.

zoe and lindsay

Wearing one of my new chefs jackets from Crooked Brook on WFLA with the host Lindsay.

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25 thoughts to “Orange Blossom Honey Cake with Fresh Blueberries”

  1. I made this bundt cake for my husband’s birthday. it was light, moist and really good. This is a keeper

  2. Can’t wait to make this! I have 14lbs of just picked blueberries and about 2 gallons of local honey. I plan to bring it to a potluck tomorrow and I’m sure it will be a smash!

  3. Would it be possible to substitute the orange blossom honey with orange blossom water+honey? OB honey is not available readily in my part of Asia. This might be an opportune moment to mention that I’m hooked to your site. It’s so pretty and honest-to-goodness informative !

  4. Hi Jim and Don,

    So glad you made the cake and enjoyed it so much. I just got some new honey and want to try it out in the recipe.

    Hope to see you both soon!


  5. Zoë, just made this cake today. Don says he thinks it’s the best cake I’ve ever made! I agree, it’s REALLY good, and I didn’t even have orgasmic honey to make it with. Thank you for sharing the recipe!

  6. Yeah Robinsue,

    I know, it was a serious splurge! They are nearly the most expensive articles of clothing I own. But worth it! What we will do to look good on TV! 😉


  7. Hi Tartelette,

    I have a big flat of strawberries to inspire me next??? Not sure what they will become yet, so far we’ve just been eating them fresh and simple.

    Thanks, Zoë

  8. Hi Joey,

    You are so right, we have to support those honey makers! They are doing noble work.

    Y, this honey is pure and sublime, you’ll love it.

    Thanks, Zoë

  9. That not only looks beautiful (wonderful gift that bundt pan!) but the flavors are delicious!

    I also am a big fan of artisan honey and like to support our local honey-makers here 🙂

  10. zoe, that’s just gorgeous! although most people tend to pair blueberries with lemon, i happen to think that orange is a much better partner. nicely done!

  11. Hi Clumbsy Cookie,

    Isn’t that pan incredible! I just love it.

    I think the cake would also be great with apples in the fall.

    Thanks, Zoë

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