blueberry orange butter cake 蓝莓香橙黄油蛋糕

– Grease and line baking pan
烤盘抹油、铺上烘焙纸

– Cream together butter and cream cheese in a mixing bowl
黄油和奶油奶酪放入容器打发

– Grate the zest of an orange and add this to the sugar and add this to the butter/cream cheese mixture and mix until the mixture is light and fluffy
削过的橙皮加入白糖中，将其加入黄油／奶油奶酪中继续打发至蓬松

– Add the eggs, one at a time, and beat to combine after each addition *if using vanilla extract, stir in after eggs have been incorporated
鸡蛋一颗一颗加入黄油，每一次都搅拌至完全吸收后再加入下一颗的量 ＊如用香草精，可在混合鸡蛋后拌入

– Add the dry ingredients and the wet ingredients (orange juice+yogurt) in the sequence dry-wet-dry-wet-dry
接着，将干食材与湿性食材（橙汁和酸奶）以干、湿、干、湿、干的程序加入鸡蛋糊

– Add the blueberries and incorporate
最后加入蓝莓，拌匀

– Pour batter into cake pan and knock it against the bench a few times to remove bubbles. use spatula to smoothen the top of the cake
蛋糕糊装入模具在操作台上轻磕，使面糊均匀无空洞，用刮刀将表面抹平至中间低两端高的状态

– Bake in preheated oven of 170 degrees C for about 50-55 mins * i baked for 64 mins. when the top of cake begin to form a layer of “skin”, use a slightly wet knife and quickly make a long slit along lengthwise of the cake ~ this allows the cake to rise and split more evenly
入预热至170摄氏度的烤箱烘烤 50-55分钟＊我烤了64分钟，表面结皮后，可用刀尖沾水在中间划一道，便于蛋糕表面整齐的开裂

– Once baked, unmould cake immediately to allow to cool. i wrapped with cling wrap and place in fridge to chill overnight before slicing and serving
蛋糕出炉后立即脱模晾凉。我将蛋糕包上保鲜膜冷藏一夜后才切片食用