Blueberry Orange Brunch Cake with Agave and Pistachios

Embark on a culinary journey with our exquisite Blueberry Orange Brunch Cake with Agave and Pistachios. This recipe marries the zesty freshness of oranges with the sweet, plump blueberries, all enhanced by the natural sweetness of agave and the crunch of pistachios. Perfect for brunches, this cake promises to be a conversation starter and a palate pleaser.

Historical Roots of Our Cake

The tradition of brunch, a combination of breakfast and lunch, has always been about bringing people together with fantastic food. Our cake draws inspiration from this tradition, blending the rich flavors of fruits, nuts, and natural sweeteners to create a dish that’s as nourishing as it is delicious.

Ingredients for a Perfect Bake

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon orange zest
  • 1/4 cup fresh orange juice
  • 1/2 cup agave syrup
  • 1 cup blueberries, fresh or frozen
  • 1/2 cup pistachios, chopped
  • Extra pistachios and orange zest for garnishing

Preparation: Step by Step

  1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This ensures a perfect environment for your cake to rise and bake evenly.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. These dry ingredients form the foundation of your cake, ensuring it has the perfect texture.
  3. Cream Butter and Sugar: In a separate bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy. This step is crucial for creating a smooth, aerated batter.
  4. Incorporate Eggs and Flavors: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the orange zest, fresh orange juice, and agave syrup, blending until the mixture is homogeneous.
  5. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to a denser cake.
  6. Add the Blueberries and Pistachios: Gently fold in the blueberries and chopped pistachios, distributing them evenly throughout the batter.
  7. Bake to Perfection: Pour the batter into a greased baking pan and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let it Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. This step is essential for the cake’s structure to set properly.
  9. Garnish and Serve: Once cooled, drizzle additional agave syrup over the top, and garnish with extra pistachios and orange zest. This not only adds to the flavor but also makes for a beautiful presentation.

FAQs About Blueberry Orange Brunch Cake

  • Can I use frozen blueberries instead of fresh? Yes, frozen blueberries can be used. Ensure they are not thawed before adding to the batter to prevent the color from bleeding.
  • What can I use instead of agave syrup? Honey or maple syrup can be excellent substitutes for agave syrup, though they may slightly alter the flavor profile.
  • Can this cake be made gluten-free? Absolutely. Substitute the all-purpose flour with your favorite gluten-free flour blend for a gluten-free version. Ensure to adjust the baking powder if your blend doesn’t include it.
  • How long can I store this cake? This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Do’s and Don’ts

  • Do zest your orange before juicing it. It’s much easier to zest a whole orange than one that’s been cut and squeezed.
  • Don’t overmix the batter after adding the flour to keep the cake light and fluffy.
  • Do check the cake for doneness by inserting a toothpick into the center. If it comes out clean, it’s ready.
  • Don’t forget to preheat your oven. A properly preheated oven is crucial for even baking.
  • Do let the cake cool completely before slicing to prevent it from falling apart.
  • Don’t use overly ripe or mushy blueberries as they can bleed excessively into the batter and affect the cake’s texture.

What Makes This Recipe the Best

This Blueberry Orange Brunch Cake with Agave and Pistachios stands out for several reasons:

  • Unique Flavor Combination: The zestiness of the orange perfectly complements the sweetness of the blueberries and agave, while the pistachios add a delightful crunch.
  • Perfect for Any Occasion: Whether it’s a casual brunch or a more formal gathering, this cake fits perfectly into any setting.
  • Healthy Touches: Using agave syrup as a natural sweetener and incorporating fresh fruits and nuts make this cake a healthier option.
  • Versatility: This recipe can easily be adapted to suit different dietary needs, including gluten-free and vegan options.


Our Blueberry Orange Brunch Cake with Agave and Pistachios is more than just a treat for the taste buds; it’s a celebration of wholesome ingredients, thoughtful preparation, and the joy of sharing. By following the detailed instructions, dos, and don’ts, and answering your FAQs, we’ve provided everything you need to create this magnificent cake confidently. Its unique flavor profile, combined with the satisfaction of baking something truly special, makes this recipe the best choice for anyone looking to impress at their next brunch. Whether you’re a seasoned baker or new to the kitchen, this cake promises to delight and inspire.

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Blueberry Orange Brunch Cake with Agave and Pistachios

Blueberry Orange Brunch Cake with Agave and Pistachios

  • Author: Marie Lavigne
  • Total Time: 70 minutes
  • Yield: 1 cake (serves 8-10) 1x


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon orange zest
  • 1/4 cup fresh orange juice
  • 1/2 cup agave syrup
  • 1 cup blueberries (fresh or frozen)
  • 1/2 cup pistachios, chopped
  • Additional pistachios and orange zest for garnish


  1. Preheat your oven to 350°F (175°C) and grease a baking pan.
  2. In a bowl, mix the flour, baking powder, and salt.
  3. In another bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in orange zest, juice, and agave syrup.
  4. Gradually fold in the dry ingredients, followed by blueberries and pistachios.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes or until a toothpick comes out clean.
  6. Let the cake cool before garnishing with pistachios and orange zest.

Notes: For a gluten-free version, replace all-purpose flour with your preferred gluten-free blend. Adjust sweetness with additional agave syrup if desired.


  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 22g
  • Sodium: 150mg
  • Saturated Fat: 7g
  • Carbohydrates: 44g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 80mg
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