Wild Blueberry Cake
Ingredients
- Cake ⓘ
- 1 cup unsalted butter, softened ⓘ
- 1 1/2 cups fine sugar ⓘ
- 4 eggs, seperated ⓘ
- 1 1/2 tablespoons orange rind, grated
- 1/2 tablespoon fresh lemon rind, grated ⓘ
- 1/2 tablespoon lime rind, grated ⓘ
- 3 cups flour ⓘ
- 1 tablespoon baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1 1 cup lemon juice or 1 cup lime juice
- 3 cups wild fresh blueberries (use fresh only)
- Glaze ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
593
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).