Wild Blueberry Cake

This cake is wonderful served with lemon ice or vanilla-bean ice cream. Yummmmy...My mil's east coast recipe. This very special cake is worth the effort to make.

• Ready In: 1 hr 25 mins
• Serves: 12

Ingredients

• Cake

• 1  cup unsalted butter, softened
• 1 1⁄2 cups fine sugar
• 4  eggs, seperated
• 1 1⁄2 tablespoons  orange rind, grated
• 1⁄2 tablespoon fresh lemon rind, grated
• 1⁄2 tablespoon lime rind, grated
• 3  cups flour
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 1  cup  fresh squeezed  orange juice or 1  cup lemon juice or 1  cup lime juice
• 3  cups  wild fresh blueberries (use fresh only)

• Glaze

• 1⁄2 fine sugar
• 1⁄2 cup  fresh squeezed  orange juice

Directions

1. Cake.
2. Preheat oven to 350 degrees.
3. Grease a bundt pan, dust with flour, set aside.
4. Beat butter, 1 cup sugar in large bowl until fluffy.
5. Next beat in egg yolks, one at a time.
6. Mix in orange, lemon and lime rinds.
7. In fresh bowl beat eggs whites till soft peaks form.
8. Mix in remaining 1/2 cup of sugar until peaks become firm.
9. In a small bowl whisk flour, baking powder and salt.
10. Using a wooden spoon, mix flour mixture into butter mixture alternating with the orange juice.
11. Batter will be stiff.
12. Fold in egg whites and add 3 cups of blueberries.
13. Pour into prepared pan.
14. Bake in center of oven at 350 degrees for 45- 55 minutes.
15. Let cake cool on rack in pan for 20 minutes.
16. Glaze.
17. While waiting for cake to cool prepare glaze.
18. In a small pan bring sugar and juice to a boil for about 2 minutes, stir and let cool.
19. Remove cake from pan, place cake on rack and brush on glaze-- allow cake to cool before serving-- enjoy.