| 1 | Preheat your oven to 325*. |
| 2 | Separate the eggs, whites from the yolks. |
| 3 | Cut 3 1x1 inch strips of peel from the orange. Juice the orange to make 1/2 cup. Reserve the juice. |
| 4 | In a food processor, process the orange strips until the peel is finely chopped, about 1 minute. Add the egg yolks and process for one minute, scraping down the bowl as necessary. |
| 5 | With the machine running, pour the orange juice through the feed tube and process for 10 seconds. Add the flour and baking powder, pulse 3 times just to lightly mix. |
| 6 | Beat the reserved egg whites with a hand mixer until stiff, but not too dry. Fold the batter into the whites, careful not to compress the whites too much. |
| 7 | Grease a tube (bundt) pan generously with non-stick spray. Pour the batter into the pan and bake for 40 to 50 minutes, until the cake springs back when touched. |
| 8 | Invert the cake over a wire rack, and cool completely before removing it from the pan. While it cools, prepare the blueberry sauce. |
| Blueberry Sauce |
| 1 | In a saucepan, bring all the ingredients, except for the cornstarch mixture, to a boil. Cook over medium heat until the blueberries begin to burst. |
| 2 | Add the cornstarch mixture. Stir and cook until thickened and clear. |
| 3 | Remove cake from the baking pan, and place the Orange Blueberry Spongecake on a plate. Pour the warm sauce over the cake, or cut into serving pieces, on individual plates, and top with blueberry sauce. |
