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.”
1hr 30mins

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.

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