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mandarin blueberry swirl loaf

Mandarin Blueberry Swirl Loaf Cake

This mandarin blueberry swirl loaf is a cross between a muffin and a cake loaf. It is two parts mandarin vanilla bean, one part blueberry creme fraiche swirl, and 100 percent flavorful and fresh! This mandarin blueberry cake is buttery, creamy, moist, and loaded with vibrancy from winter citrus and fresh blueberries.

Prep Time 15 minutes
Cook Time 45 minutes
Servings 12
Calories 193 kcal


Mandarin Vanila Bean Batter

  • 1/2 cup unsalted butter melted then cooled slightly
  • 1 tablespoon olive oil light and fruity
  • 3/4 cup plus 2 tablespoons granulated sugar
  • 2 large eggs
  • 1/2 of a vanilla bean scraped
  • 1/2 cup creme fraiche
  • 4 tablespoons fresh mandarin juice
  • 1 1/4 cup AP Flour spooned and leveled
  • 2 teaspoons potato starch
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon mandarin orange zest
  • 1/2 teaspoon fine sea salt

Blueberry swirl


Blueberry Compote

  1. Wash and drain blueberries and pick clean before adding to a small saucepan set over medium heat. Add sugar and stir. Bring to a boil for 5 minutes, stirring every minute. Then smash into a compote. Place in a mesh sieve set over a bowl and allow to drain of juice while you make the cake batter.

Mandarin Vanilla Bean Batter

  1. Preheat oven to 350 degrees F. Line a 9 inch cake loaf pan with parchment, letting it hang from sides for easy lifting.

  2. Melt butter and set aside to cool briefly.

  3. Whisk together the eggs with the sugar until paled, about 2 minutes.

  4. Then whisk in the butter and olive oil until smooth.

  5. Scrape half of a vanilla bean and add the beans to the batter.

  6. Zest a couple of mandarins and Juice them.

  7. Whisk in the creme fraiche and the mandarin juice.

  8. In a separate bowl, add the potato starch, flour, salt, baking powder, mandarin zest, and baking soda. Add to the bowl and use a spatula to fold in until incorporated.

  9. Get a bowl and add the compote. Then take 1/3 of vanilla bean mandarin batter and fold that in until mixed.

  10. Then alternatively spoon the batters into the loaf pan. Then use a knife to swirl it around.

  11. Bake for 38-43 minutes, until a toothpick comes out clean.

  12. Allow to cool before dusting with powdered sugar and serving.

    *Use the drained blueberry juice for a pancake topping!

Recipe Notes

This recipe can easily be doubled to become a bundt cake!

Nutrition Facts
Mandarin Blueberry Swirl Loaf Cake
Amount Per Serving
Calories 193 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 60mg20%
Sodium 193mg8%
Potassium 92mg3%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 15g17%
Protein 2g4%
Calcium 40mg4%
Vitamin C 4mg5%
Vitamin A 363IU7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.