This recipe makes 1 bundt pan, 2 loaf pans, or 24 muffins.
Preheat oven to 350 degrees Fahrenheit and grease your pan(s) with cooking spray. If using loaf pans, grease the pans, add a layer of parchment paper then grease the pan again.
Whisk together the honey and hot orange tea and set aside to cool.
In a food processor, blend the entire orange WITH the peel on then add the sugar and blend again. Pour this mixture into a stand mixer bowl, add the eggs and oil and beat until combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and cardamom.
Alternating between the dry mixture and the tea mixture, beginning and ending with the dry, add to the stand mixer and beat until the batter is smooth and there are no clumps. Alternating the dry and wet will keep the batter light and airy. Fold the blueberries into the batter then pour the batter into the prepared pan(s).
To make the streusel, combine the flour, hazelnuts, oats, brown sugar, margarine, cinnamon and salt with a fork. Top the batter with the streusel.
Bake muffins for 30 minutes, loaf pans 45–50 minutes, and bundt for around one hour. Use a toothpick or cake tester inserted into the cake to make sure the batter isn’t wet then remove and let cool. Enjoy!!!
This cake freezes very well so you can make it ahead.
Melinda prepared this recipe for Dip the Apple.