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.
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.
Preheat oven to 350 degrees F. Line a 9 inch cake loaf pan with parchment, letting it hang from sides for easy lifting.
Melt butter and set aside to cool briefly.
Whisk together the eggs with the sugar until paled, about 2 minutes.
Then whisk in the butter and olive oil until smooth.
Scrape half of a vanilla bean and add the beans to the batter.
Zest a couple of mandarins and Juice them.
Whisk in the creme fraiche and the mandarin juice.
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.
Get a bowl and add the compote. Then take 1/3 of vanilla bean mandarin batter and fold that in until mixed.
Then alternatively spoon the batters into the loaf pan. Then use a knife to swirl it around.
Bake for 38-43 minutes, until a toothpick comes out clean.
Allow to cool before dusting with powdered sugar and serving.
*Use the drained blueberry juice for a pancake topping!
This recipe can easily be doubled to become a bundt cake!