Wild Blueberry Bundt Cake

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

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.

Ingredients Nutrition


  1. Grease& flour a 10 inch bundt pan or angel food cake pan& set aside.
  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. 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. Sift flour, baking powder& salt into another large bowl.
  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. Stir 1/3 of the egg whites into the batter, then fold in the remainder; fold in 2 cups of the berries.
  7. Scrape into prepared pan& smooth top.
  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. 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. 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. Transfer the cake to a flat serving plate, fill center with remaining berries& dust lightly with icing sugar.
Most Helpful

4 5

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.

5 5

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 5

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