Wild Blueberry Bundt Cake

Wild Blueberry Bundt Cake created by CountryLady

This recipe originates in Nova Scotia which is the "blueberry capital" of Canada and was published in the Canadian Living magazine! Its easy, moist & absolutely delicious with a light orange glaze, served with ice cream or solo. It can also be made with "cultivated" berries.

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • Grease& flour a 10 inch bundt pan or angel food cake pan& set aside.
  • In a large bowl, beat butter with 1 cup of the sugar until fluffy; add egg yolks, one at a time, followed by orange rind.
  • Using clean beaters, beat egg whites in a separate bowl until soft peaks form; beat in remaining sugar, 1 tbsp at a time, until glossy peaks form and set aside.
  • Sift flour, baking powder& salt into another large bowl.
  • Stir dry ingredients into butter mixture, alternately with orange juice, making 3 additions of dry& 2 additions of juice to make a stiff batter.
  • Stir 1/3 of the egg whites into the batter, then fold in the remainder; fold in 2 cups of the berries.
  • Scrape into prepared pan& smooth top.
  • Bake in center of preheated 350F oven for 45- 55 minutes or until cake tester comes out clean; transfer to rack& cool for 20 minutes.
  • While cooling make the glaze: bring sugar& juice to a boil in a small saucepan, stirring continuously; boil hard for a minute, then allow to cool.
  • Loosen cake from edges of pan, place a rack over the pan& turn the cake out onto the rack; place a sheet of foil beneath the rack, brush the cake with the glaze& allow to cool.
  • Transfer the cake to a flat serving plate, fill center with remaining berries& dust lightly with icing sugar.
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RECIPE MADE WITH LOVE BY

@CountryLady
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@CountryLady
Contributor
"This recipe originates in Nova Scotia which is the "blueberry capital" of Canada and was published in the Canadian Living magazine! Its easy, moist & absolutely delicious with a light orange glaze, served with ice cream or solo. It can also be made with "cultivated" berries."

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  1. mtk 0.
    Can this cake be made ahead and frozen ? If so for how long. Thank you !
  2. Science Amy
    What a great cake. There are many steps here, and if you are going to do this recipe, follow them carefully, I flubbed up a little bit by adding all the sugar in at the beginning and using 4 cups of blueberries in the batter instead of 2. The cake was very blueberry - y but yummy still.
  3. Irmgard
    Wonderful cake, Marg! I didn't have any oranges so had to use pasteurized orange juice and substituted a tablespoon of Triple Sec for the orange rind. The cake still tasted so good - I had two pieces! I will definitely make this cake again.
  4. Irmgard
    Wonderful cake, Marg! I didn't have any oranges so had to use pasteurized orange juice and substituted a tablespoon of Triple Sec for the orange rind. The cake still tasted so good - I had two pieces! I will definitely make this cake again.
  5. waterlily
    I made this with cranberries and it was wonderful. Alot of steps, but worth it!
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