WILD BLUEBERRY BUNDT CAKE
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.
Provided by CountryLady
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Grease& flour a 10 inch bundt pan or angel food cake pan& set aside.
- 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.
- 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.
- Sift flour, baking powder& salt into another large bowl.
- Stir dry ingredients into butter mixture, alternately with orange juice, making 3 additions of dry& 2 additions of juice to make a stiff batter.
- Stir 1/3 of the egg whites into the batter, then fold in the remainder; fold in 2 cups of the berries.
- Scrape into prepared pan& smooth top.
- 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.
- 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.
- 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.
- Transfer the cake to a flat serving plate, fill center with remaining berries& dust lightly with icing sugar.
Nutrition Facts : Calories 445.9, Fat 17.5, SaturatedFat 10.3, Cholesterol 111.2, Sodium 321.4, Carbohydrate 68.1, Fiber 2.2, Sugar 41, Protein 6.1
WILD BLUEBERRY CAKE
This cake is wonderful served with lemon ice or vanilla-bean ice cream. Yummmmy...My mil's east coast recipe. This very special cake is worth the effort to make.
Provided by Baby Kato
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cake.
- Preheat oven to 350 degrees.
- Grease a bundt pan, dust with flour, set aside.
- Beat butter, 1 cup sugar in large bowl until fluffy.
- Next beat in egg yolks, one at a time.
- Mix in orange, lemon and lime rinds.
- In fresh bowl beat eggs whites till soft peaks form.
- Mix in remaining 1/2 cup of sugar until peaks become firm.
- In a small bowl whisk flour, baking powder and salt.
- Using a wooden spoon, mix flour mixture into butter mixture alternating with the orange juice.
- Batter will be stiff.
- Fold in egg whites and add 3 cups of blueberries.
- Pour into prepared pan.
- Bake in center of oven at 350 degrees for 45- 55 minutes.
- Let cake cool on rack in pan for 20 minutes.
- Glaze.
- While waiting for cake to cool prepare glaze.
- In a small pan bring sugar and juice to a boil for about 2 minutes, stir and let cool.
- Remove cake from pan, place cake on rack and brush on glaze-- allow cake to cool before serving-- enjoy.
LEMON GLAZED WILD BLUEBERRY CAKE
My husband and I are visiting Washington state for the summer. At one of the local markets, I found the biggest fresh picked wild blueberries from the pacific northwest that I have ever seen in my life. I bought them without a second thought and got home and made up this recipe. I gave a piece to the subcontractors working on our...
Provided by Lynda Hayes
Categories Other Snacks
Time 45m
Number Of Ingredients 10
Steps:
- 1. Empty cake mix into mixer and whisk to break up clumps and airate flour.Next,add oil, water and eggs, one at a time, mix well.
- 2. Rinse berries and pat dry with a paper towel. In a bowl add the flour. Pour blueberries into the flour and coat them. (This will help prevent the blueberries from sinking to the bottom of your cake)
- 3. Add instant pudding to cake batter and mix well. Turn off mixer.Add blueberries in all at once and very gently combine with a large spatula.
- 4. Pour into a Bundt Pan and cook at 350 degrees for 30-35 minutes and remove.
- 5. While cake is warm (but not hot) Mix together lemon juice, confectioners sugar and milk to make glaze. You can make as thin or thick to your liking. Pour over bundt, some of the glaze will absorb into cake. Serve with your favorite garnish.
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- Blueberry Cream Cheese Pound Cake I. View Recipe. No one will ever be able to tell that this elegant pound cake is actually made using yellow cake mix. The addition of cream cheese makes all the difference between a dry pound cake and moist one.
- Easy Lemon-Blueberry Bundt Cake. View Recipe. Lemon and blueberries were meant for each other. The brightness of the lemon only serves to enhance the otherwise mild blueberry flavor.
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