Wild Blueberry Bundt Cake

By The Canadian Living Test Kitchen

431 people added this to their Recipe Box

Photography by Yvonne Duivenvioorden

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	444444 cal
pro	6 g6g pro
total fat	18 g18g total fat
sat. fat	10 g10g sat. fat
carb	68 g68g carb
fibre	2 g2g fibre
chol	110 mg110mg chol
sodium	341 mg341mg sodium
% RDI:	-
calcium	55 calcium
iron	1313 iron
vit A	1818 vit A
vit C	2323 vit C
folate	2525 folate

More great recipes from this menu:

For your Canada Day feast, try a Nova Scotia-inspired recipe from our July 2004 issue's coast-to-coast sampling of true-north specialties, "Made in Canada."

Ingredients

1 cup butter , softened1 1cup cupbutter, softened
1-1/2 cups granulated sugar 1-1/2 1-1/2cups cupsgranulated sugar
4 eggs , separated4 4eggeggs, separated
2 tbsp coarsely grated orange rind 2 2tbsp tbspcoarsely grated orange rind
3 cups all-purpose flour 3 3cups cupsall-purpose flour
1 tbsp baking powder 1 1tbsp tbspbaking powder
1/2 tsp salt 1/2 1/2tsp tspsalt
1 cup orange juice 1 1cup cuporange juice
4 cups fresh blueberries 4 4cups cupsfresh blueberryfresh blueberries
Glaze:
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
1/2 cup orange juice 1/2 1/2cup cuporange juice

Preparation

Grease 10-inch (3 L) Bundt pan or angel food cake pan; dust with flour. Set aside.

In large bowl, beat butter with 1 cup (250 mL) of the sugar until fluffy. Beat in egg yolks, 1 at a time; beat in orange rind.

In separate bowl and using clean beaters, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tbsp (15 mL) at a time, until firm glossy peaks form. Set aside.

In separate bowl, whisk together flour, baking powder and salt. With wooden spoon, stir into butter mixture alternately with orange juice, making 3 additions of dry ingredients and 2 of juice to make stiff batter.

Stir one-third of the egg whites into batter; fold in remaining egg whites. Fold in 2 cups (500 mL) of the blueberries. Scrape into prepared pan; smooth top and tap pan gently on counter.

Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, 45 to 55 minutes. Transfer to rack; let cool for 20 minutes.

Glaze: Meanwhile, in small saucepan, bring sugar and juice to boil, stirring; boil for 1 minute. Let cool.

Loosen cake from edges of pan. Place rack over pan; turn cake out onto rack. Place sheet of foil below rack. Lift off pan; brush cake with glaze. Let cool.

Transfer cake to flat serving plate; fill centre with remaining blueberries.

Additional information :

Tip: To use decorative Bundt pan with the same capacity, grease and flour pan; bake in 325°F (160°C) oven for 55 to 65 minutes.

Source : Canadian Living Magazine: July 2004