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Bundt Cake: Wild Blueberry Bundt Cake

Source of Recipe


Gilly






List of Ingredients



• 1 cup butter, softened
  
• 1 1/2 cups granulated sugar
  
• 4 eggs, separated
  
• 2 tablespoons coarsely grated orange rind
  
• 3 cups all-purpose flour
  
• 1 tablespoon baking powder
  
• 1/2 teaspoon salt
  
• 1 cup orange juice
  
• 4 cups fresh blueberries
  
• Glaze:
  
• 1/2 cup granulated sugar
  
• 1/2 cup orange juice
  






Instructions



1. Grease a 10 inch bundt pan or 10 inch angel food cake pan; dust with flour. Set aside.
   
   
2. In a large bowl, beat butter with 1 cup of the sugar until fluffy. Beat in egg yolks, 1 at a time; beat in orange rind.
   
   
3. In a seperate bowl and using clean beaters, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, until firm glossy peaks form. Set aside.
   
   
4. In a seperate 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 of the blueberries.
   
   
5. Scrape into prepared pan; smooth top and tap pan gently on counter. Bake in center of 350 degree oven until cake tester inserted in center comes out clean, 45 to 55 minutes. Transfer to rack; let cool 20 minutes.
   
   
6. Glaze: Meanwhile, in a small saucepan, bring sugar and orange juice to boil; stirring, boil 1 minute. Let cool.
   
   
7. 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.
   
   
8. Transfer cake to flat serving plate; fill center with remaining blueberries.
   
   






Final Comments


Tip: To use decorative Bundt pan with the same capacity, grease and flour pan; bake in 325 degrees oven for 55 to 65 minutes.