Wild Blueberry Bundt Cake
Source of Recipe
By The Canadian Living Test Kitchen
List of Ingredients
1 cup (250 mL) butter, softened
1-1/2 cups (375 mL) granulated sugar
4 eggs, separated
2 tbsp (25 mL) coarsely grated orange rind
3 cups (750 mL) all-purpose flour
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1 cup (250 mL) orange juice
4 cups (1 L) fresh blueberries
Glaze:
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) orange juice
Recipe
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.
More 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.
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