Wild Blueberry Bundt Cake Wild Blueberry Bundt Cake

[migration] empty title 302 Image by: [migration] empty title 302 Author: Canadian Living

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."

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: July 2004




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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 341 mg
  • Protein 6 g
  • Calories 444.0
  • Total fat 18 g
  • Cholesterol 110 mg
  • Saturated fat 10 g
  • Total carbohydrate 68 g


  • Iron 13.0
  • Folate 25.0
  • Calcium 5.0
  • Vitamin A 18.0
  • Vitamin C 23.0
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Baking & Desserts

Wild Blueberry Bundt Cake