Blueberry Orange Brunch Cake with Agave and Pistachios
This Blueberry Orange Brunch Cake with Agave and Pistachios is soft, tender, and lightly sweetened—perfect for brunch or afternoon coffee. Bright orange zest, juicy blueberries, and crunchy pistachios create a fresh, elegant cake that’s not too sweet and ideal for spring gatherings, make-ahead baking, or relaxed weekends.
Ingredients
- For the Cake
- 1 ¾ cups all-purpose flour spooned and leveled
- 1 cup fresh or frozen blueberries
- 2 large eggs room temperature
- ½ cup agave nectar
- ½ cup neutral oil vegetable or avocado oil
- ¼ cup fresh orange juice
- 1 tbsp fresh orange zest
- 1 tsp vanilla extract
- Dry Ingredients
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Topping
- ⅓ cup chopped pistachios
- Optional
- 1 tbsp flour for tossing blueberries
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round or square cake pan with parchment paper.
- Toss blueberries with 1 tablespoon flour to prevent sinking; set aside.
- In a large bowl, whisk eggs, agave, oil, orange zest, orange juice, and vanilla until smooth.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet ingredients and stir just until combined.
- Gently fold in blueberries.
- Pour batter into prepared pan and smooth the top.
- Sprinkle pistachios evenly over the batter.
- Bake for 40–45 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.
Notes
- Use gentle mixing to keep the crumb soft and tender.
- Tossing blueberries in flour helps them stay evenly distributed.
- Orange flavor deepens after resting—this cake tastes even better the next day.