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    You are in: Home / Baking / Wild Blueberry Bundt Cake Recipe
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    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 hrs 30 mins

    30 mins

    1 hrs

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    GLAZE

    Directions:

    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.

    Browse Our Top Berries Recipes

    Ratings & Reviews:

    • on July 28, 2008

      45

      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

      55

      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

      45

      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)

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    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
    35%
    Total Fat 17.5 g
    26%
    Saturated Fat 10.3 g
    51%
    Cholesterol 111.1 mg
    37%
    Sodium 321.4 mg
    13%
    Total Carbohydrate 68.0 g
    22%
    Dietary Fiber 2.1 g
    8%
    Sugars 40.9 g
    163%
    Protein 6.0 g
    12%

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