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    June 13, 2019

    Ciambellone Breakfast Pound Cake with Fresh Blueberries

    Most Italians have a go-to coffee bar for their breakfast: usually an espresso or cappuccino and a cornetto (a croissant). If you get to the bar on the late side you might find you're out of luck on the pastry side.

    Blueberry Ciambellone Breakfast Poundcake is also great for dessert!

    You’ll almost always find the bar’s homemade ciambellone, which is quite similar to a delicious poundcake. Every bar sells these; some are homemade, and some are purchased, but by and large they are all very tasty. Our local coffee bar, the MepCaffé, is exceptional and prepares great Italian breakfast treats, and also wonderful lunches and afternoon aperitivi. This bar’s Ciambellone Breakfast Pound Cake with Fresh Blueberries is soft and rich, full of flavor with a hint of orange. Here’s the recipe.

    Ciambellone Breakfast Pound Cake with Fresh Blueberries

    Ingredients:

    Eggs, three large
    Sugar, 250 g
    All-purpose or “00” flour, 250 g
    Baking powder, 1 teaspoon
    Fresh squeezed orange juice*, 150 g
    Zest from one untreated orange
    Peanut oil, 130 g

    Blueberry Ciambellone Breakfast Poundcake ingredients

    Procedure:

    Preheat the oven to 180°C.
    Lightly butter and flour a Ciambellone baking pan. A Ciambellone baking pan is a tubular cake pan.
    Beat the eggs and sugar together until they are creamy and fluffy.
    Sift the flour and baking powder together and set aside.
    Add the flour mixture, orange juice and zest, and oil to the egg mixture in thirds beating after each addition until just incorporated.
    Pour the batter into the Ciambellone pan and bake for 45 minutes, or until a cake tester comes out clean.
    Allow the cake to cool completely before transferring the Ciambellone Breakfast Pound Cake with Fresh Blueberries to an attractive cake serving platter.

    Another delicious cake you might enjoy is this Lemon Poundcake!

    Blueberry Ciambellone Breakfast Poundcake is also great for dessert!

    *Note that it is not essential to use freshly squeezed orange juice in this cake. The 150 g of orange juice can be replaced with any other juice that you prefer, or with milk.
    If you replace the orange juice with another citrus juice like lemon or lime you should also use that fruit’s zest instead of orange zest.
    If you use 150 g of milk instead of juice it's not strictly necessary to include the orange zest, but it does lend a wonderful flavor to the cake and I always include it.

    Please note that the below printable recipe can be viewed and printed in either metric or U.S. conventional measurements; just click on your preference within the recipe.

    Blueberry Ciambellone Breakfast Poundcake is also great for dessert!

    Ciambellone Breakfast Pound Cake with Blueberries

    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Most Italians have a go-to coffee bar for their breakfast: usually an espresso or cappuccino and a cornetto (a croissant). If you get to the bar on the late side you might find you're out of luck on the pastry side.
    You’ll almost always find the bar’s homemade ciambellone, which is quite similar to a delicious poundcake. Every bar sells these; some are homemade, and some are purchased, but by and large they are all very tasty. Our local coffee bar, the MepCaffé, is exceptional and prepares great Italian breakfast treats, and also wonderful lunches and afternoon aperitivi. This bar’s Ciambellone is soft and rich, full of flavor with a hint of orange.
    Course: Breakfast, Dessert
    Cuisine: Italian
    Keyword: blueberry, breakfast, ciambellone, dessert, pound cake
    Servings: 8

    Ingredients 
    Metric - U.S. Customary

    • 3 Eggs
    • 250 grams Sugar
    • 250 grams All-purpose or “00” flour
    • 1 teaspoon Baking powder
    • 150 grams Fresh squeezed orange juice*
    • 1 Zest from one untreated orange
    • 130 grams Peanut oil

    Instructions

    • Preheat the oven to 180°C.
    • Lightly butter and flour a Ciambellone baking pan. A Ciambellone baking pan is a tubular cake pan.
    • Beat the eggs and sugar together until they are creamy and fluffy.
    • Sift the flour and baking powder together and set aside.
    • Add the flour mixture, orange juice and zest, and oil to the egg mixture in thirds beating after each addition until just incorporated.
    • Pour the batter into the Ciambellone pan and bake for 45 minutes, or until a cake tester comes out clean.
    • Allow the cake to cool completely before transferring the Ciambellone to a serving platter.

    Notes

    Note that it is not essential to use freshly squeezed orange juice in this cake. The 150 g of orange juice can be replaced with any other juice that you prefer, or with milk. If you replace the orange juice with another citrus juice like lemon or lime you should also use that fruit’s zest instead of orange zest. If you use 150 g of milk instead of juice it's not strictly necessary to include the orange zest, but it does lend a wonderful flavor to the cake and I always include it.

    Nutrition

    Serving: 60g | Calories: 418kcal | Carbohydrates: 59g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 25mg | Potassium: 173mg | Fiber: 1g | Sugar: 34g | Vitamin A: 165IU | Vitamin C: 18.1mg | Calcium: 44mg | Iron: 1.8mg
    Tried this recipe?Let us know how it was!

    Pin this on Pinterest:

    Ciambellone Breakfast Poundcake with Fresh Blueberries is also great for dessert! Or dare I say anytime?!

    I make a small commission on purchases made through links on my website. Prices are identical, but purchasing through my links helps support my work to bring you great recipes, culinary and travel information!

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    Reader Interactions

    Comments

    1. Phyllis Knudsen says

      September 17, 2021 at 6:43 pm

      FYI...the plates are Kosta Boda. I bought 4 dinner sized plates that I use for salads and 4 soup sized bowls...I need to remember to use them more often! The dishwasher is not their friend! I bought them in 1980! And they were not cheap then...but I love them. How I wish our kitchen was larger or we had a huge pantry where I could have these things within sight so I'd remember about them! Ciao,

      Reply
    2. sally says

      July 06, 2021 at 10:02 pm

      I am an experienced baker.I can tell that this is a very good recipe.

      Reply
      • Wendy says

        September 16, 2021 at 7:49 am

        Sally, this is one of my favorite recipes for an afternoon snack or as a breakfast cake. Have you given it a try yet?

        Reply
    3. Phyllis Knudsen says

      June 26, 2021 at 9:02 pm

      Buongiorno from sunny, hot (100F) Vancouver! Just wanted to let you know that I finally made your recipe for this cake. Being a big fan of citrus, the cake suited us right down to the ground....and our good friends/neighbours too! I made one little adjustment and that was to add a bit of sea salt. We had it with a sauce I made using up last year's raspberries, blueberries and some of the fresh, wonderfully sweet local strawberries that are a special treat for us in June. Oh and BTW....you have very good taste in plates! I love these Kosta Boda glass plates! Have a set of 4 plates and 4 soup type bowls that I bought in 1980!

      Reply
      • Wendy says

        September 16, 2021 at 7:52 am

        Phyllis, I had no idea what those plates were called! I actually inherited them from one of my Italian aunts here in Italy.
        I think just about any delicious fresh berry will work in this recipe and you're so right about the addition of sea salt; It turns almost anything into magic!

        Reply
    4. Bel says

      July 14, 2019 at 12:07 am

      Love this simple and delicious cake. Thank you for sharing this recipe.

      Reply
      • Wendy says

        August 06, 2019 at 6:15 am

        My pleasure! Let me know how it goes once you make the recipe!

        Reply

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    Wendy at Roscioli
    I’m American and I’ve lived in Italy for nearly four decades with my Italian family. My passion and strength lies in sharing Italian stories, recipes and unique travel insights on my blog, my Flavor of Italy trips and tours, newsletter and podcast. Continue Reading...

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