Blueberry Orange Brunch Cake with Agave and Pistachios

 This Blueberry Orange Brunch Cake with Agave and Pistachios is a light yet flavorful cake with a lovely balance of citrusy brightness, sweetness from agave, and a delightful crunch from pistachios. It’s perfect for a brunch or a light dessert!

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Ingredients

For the Cake:

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp ground cinnamon (optional)

1/2 cup unsalted butter, softened

1/2 cup agave syrup (or honey if preferred)

2 large eggs

1 tsp vanilla extract

1/2 cup fresh orange juice

Zest of 1 orange

1/2 cup Greek yogurt (or sour cream)

1 cup fresh blueberries (or frozen, but thawed and drained)

1/4 cup pistachios, chopped (for the batter)

For the Topping:

1/4 cup pistachios, roughly chopped (for garnish)

1 tbsp fresh orange juice (optional, for drizzle)

Additional blueberries for garnish

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Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan or an 8x8-inch square baking pan with parchment paper.

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2. Prepare the Cake Batter

1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).

2. In a large bowl, beat together the softened butter and agave syrup until light and creamy.

3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, orange juice, and orange zest.

4. Add the dry ingredients gradually to the wet ingredients, mixing just until combined.

5. Fold in the Greek yogurt (or sour cream) until smooth.

6. Gently fold in the blueberries and 1/4 cup of chopped pistachios.

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3. Bake the Cake

Pour the batter into the prepared pan and smooth the top.

Bake for 35-40 minutes (depending on the pan size) or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

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4. Prepare the Topping

Once the cake has cooled, sprinkle the top with the remaining chopped pistachios.

Optional: Drizzle with a little fresh orange juice for added citrus flavor.

Add fresh blueberries on top for a beautiful and vibrant garnish.

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Serve

Slice the cake and serve it at brunch or as a light dessert. This Blueberry Orange Brun

ch Cake with Agave and Pistachios is moist, flavorful, and the perfect combination of sweet and tangy!