Wild Blueberry Bundt Cake

By The Canadian Living Test Kitchen

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Wild Blueberry Bundt Cake 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.\"4 out of5based on9 ratings.

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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

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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