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Old 12-16-2016, 12:03 PM   #1
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Cranberries vs. Blueberries

I have a recipe for a Cranberry Orange Bunt Cake. The recipe calls for two cups of fresh cranberries. Along with two cups of sugar to offset the tartness of the cranberries.

Can I substitute frozen blueberries for the cranberries and how would I alter the sugar content? Recipe follows, have altered the directions.

Cranberry Orange Bundt Cake
Preheat Oven to 350ºF.
Ingredients:
2 and ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
⅓ cup fresh orange juice
1 tablespoon*orange zest
¼ cup oil
1 cup sour cream
2 cups fresh cranberries
For the orange glaze:
1 cup powdered sugar
2-3 tablespoons fresh*orange juice (or milk)
Directions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer or a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy.
Mix in the eggs one a time.
Mix in the vanilla until well combined.
Slowly mix in the orange juice, orange zest, and oil until well combined.
With the mixer on low speed,*slowly mix in the dry ingredients in three additions, alternating with the sour cream (starting with the dry ingredients and ending with the dry ingredients). *
Mix everything until just combined, making sure not to over mix the batter.
Add in the cranberries and gently fold them into the batter.
Spray a 10-inch Bundt pan well with non stick cooking spray, or grease with butter and flour.
Pour the batter into the prepared bundt pan and evenly spread it around. Bake for 45-55 minutes or until a toothpick inserted into the cake comes out clean.
Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto a wire rack to finish cooling.
To make the orange glaze:
Once the cake has cooled, place a piece of foil under the wire rack (to catch any glaze that falls off). Pour the orange*glaze evenly over the cake and allow to harden for about 10-15 minutes. *
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Old 12-16-2016, 12:21 PM   #2
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#1. I think I like this cranberry bundt cake recipe as is. Copied.
#2 I forget why, but go ahead and spoon some of the flour in the recipe and shake with the blueberries. It either keeps them from sinking to the bottom of the cake or it helps so the blueberries don't bleed as they thaw in the batter.
#3 This recipe seems similar to yours, and again, yours looks like a good recipe. It uses 1 2/3 cup sugar, another recipe I looked at used 1 3/4 cup.

Easy Blueberry Bundt Cake Recipe
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Old 12-16-2016, 12:45 PM   #3
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Quote:
Originally Posted by Addie View Post
I have a recipe for a Cranberry Orange Bunt Cake. The recipe calls for two cups of fresh cranberries. Along with two cups of sugar to offset the tartness of the cranberries.

Can I substitute frozen blueberries for the cranberries and how would I alter the sugar content? Recipe follows, have altered the directions.

Cranberry Orange Bundt Cake
Preheat Oven to 350ºF.
Ingredients:
2 and ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
⅓ cup fresh orange juice
1 tablespoon*orange zest
¼ cup oil
1 cup sour cream
2 cups fresh cranberries
For the orange glaze:
1 cup powdered sugar
2-3 tablespoons fresh*orange juice (or milk)
Directions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer or a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy.
Mix in the eggs one a time.
Mix in the vanilla until well combined.
Slowly mix in the orange juice, orange zest, and oil until well combined.
With the mixer on low speed,*slowly mix in the dry ingredients in three additions, alternating with the sour cream (starting with the dry ingredients and ending with the dry ingredients). *
Mix everything until just combined, making sure not to over mix the batter.
Add in the cranberries and gently fold them into the batter.
Spray a 10-inch Bundt pan well with non stick cooking spray, or grease with butter and flour.
Pour the batter into the prepared bundt pan and evenly spread it around. Bake for 45-55 minutes or until a toothpick inserted into the cake comes out clean.
Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto a wire rack to finish cooling.
To make the orange glaze:
Once the cake has cooled, place a piece of foil under the wire rack (to catch any glaze that falls off). Pour the orange*glaze evenly over the cake and allow to harden for about 10-15 minutes. *
I'm sorry I can't help you with your question.
I would love to make the original version of this recipe. How did you alter it? Can you post the original unaltered recipe please.

Berries are usually dredged in flour before adding to batter to keep them suspended in the batter and avoid having them sink to the bottom of pan.
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Old 12-16-2016, 12:49 PM   #4
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Quote:
Originally Posted by Whiskadoodle View Post
#1. I think I like this cranberry bundt cake recipe as is. Copied.
#2 I forget why, but go ahead and spoon some of the flour in the recipe and shake with the blueberries. It either keeps them from sinking to the bottom of the cake or it helps so the blueberries don't bleed as they thaw in the batter.
#3 This recipe seems similar to yours, and again, yours looks like a good recipe. It uses 1 2/3 cup sugar, another recipe I looked at used 1 3/4 cup.

Easy Blueberry Bundt Cake Recipe
Thanks for the help Whiskadoodle. I once did a heart study for cranberries. It was eight ounces of liquid cranberry juice, three times a day. I let my adult granddaughter taste it with the warning that it was going to make her mouth pucker.

"Pucker my mouth Grannie? It is puckering my a--hole. Needless to say I was on the floor. I was on the floor with laughter. And I still laugh every time I think of it.

But trust me, that study put me off cranberries for the rest of my life. And I used to eat them by the handful when we were helping with the harvesting at the bog. Now blueberries, that is a whole different story.
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Old 12-16-2016, 01:38 PM   #5
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Quote:
Originally Posted by msmofet View Post
I'm sorry I can't help you with your question.
I would love to make the original version of this recipe. How did you alter it? Can you post the original unaltered recipe please.

Berries are usually dredged in flour before adding to batter to keep them suspended in the batter and avoid having them sink to the bottom of pan.
That is the original recipe. What I changed are the directions as it is a published recipe and protected by the copy write laws. I removed some of the text that is redundant. And I changed the wording on other parts of the directions without altering the recipe at all. Happy Baking!
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Old 12-16-2016, 02:22 PM   #6
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Quote:
Originally Posted by Addie View Post
That is the original recipe. What I changed are the directions as it is a published recipe and protected by the copy write laws. I removed some of the text that is redundant. And I changed the wording on other parts of the directions without altering the recipe at all. Happy Baking!
Thanks Addie. Sorry you can't enjoy cranberries anymore.
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Old 12-16-2016, 02:27 PM   #7
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Because of the meds my parents are on, cranberries are a no-no. I substitute blueberries when I stumble across recipes calling for cranberries.
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Old 12-16-2016, 10:19 PM   #8
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Quote:
Originally Posted by Addie View Post
That is the original recipe. What I changed are the directions as it is a published recipe and protected by the copy write laws. I removed some of the text that is redundant. And I changed the wording on other parts of the directions without altering the recipe at all. Happy Baking!
Addie

Copyright laws allow an exception for "fair use" which allows for comment and critique of a copyrighted work.

So I'm pretty sure this would allow you to post the whole recipe for comment and questions if that would be helpful.

But you're good to respect the copyright!!
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Old 12-16-2016, 10:35 PM   #9
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Quote:
Originally Posted by jennyema View Post
Addie

Copyright laws allow an exception for "fair use" which allows for comment and critique of a copyrighted work.

So I'm pretty sure this would allow you to post the whole recipe for comment and questions if that would be helpful.

But you're good to respect the copyright!!
Jenny, I thought of putting the site of the original recipe at the end. But decided that what I changed into my own words was sufficient to satisfy the law. Now that I think back though, there were several other bunt cake recipes that might have been of interest to others. I will keep that in mind the next time. But it still is not too late. If someone looks at the referral site that Whiskerdoodle sent me, they will find them. A good site for ideas for the holiday.
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