Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Baking / Wild Blueberry Bundt Cake Recipe
    Lost? Site Map

    Wild Blueberry Bundt Cake

    Wild Blueberry Bundt Cake. Photo by CountryLady

    1/1 Photo of Wild Blueberry Bundt Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    CountryLady's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric



    1. 1
      Grease& flour a 10 inch bundt pan or angel food cake pan& set aside.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Sift flour, baking powder& salt into another large bowl.
    5. 5
      Stir dry ingredients into butter mixture, alternately with orange juice, making 3 additions of dry& 2 additions of juice to make a stiff batter.
    6. 6
      Stir 1/3 of the egg whites into the batter, then fold in the remainder; fold in 2 cups of the berries.
    7. 7
      Scrape into prepared pan& smooth top.
    8. 8
      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.
    9. 9
      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.
    10. 10
      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.
    11. 11
      Transfer the cake to a flat serving plate, fill center with remaining berries& dust lightly with icing sugar.

    Ratings & Reviews:

    • on July 28, 2008


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 17, 2007


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 22, 2006


      I made this with cranberries and it was wonderful. Alot of steps, but worth it!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Wild Blueberry Bundt Cake

    Serving Size: 1 (182 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 445.9
    Calories from Fat 157
    Total Fat 17.5 g
    Saturated Fat 10.3 g
    Cholesterol 111.1 mg
    Sodium 321.4 mg
    Total Carbohydrate 68.0 g
    Dietary Fiber 2.1 g
    Sugars 40.9 g
    Protein 6.0 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes