Ingredients for Wild Blueberry Cake
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar, divided
- 4 large eggs, separated
- zest of 1 orange
- zest of 1 lemon
- zest of 1 lime
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup orange juice, divided
- 3 cups fresh wild blueberries
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How to Make Wild Blueberry Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 4 large egg yolks, one at a time, then stir in the zest of one orange, one lemon, and one lime.
- In a separate bowl, beat 4 large egg whites until soft peaks form. Gradually add ½ cup granulated sugar and beat until stiff, glossy peaks form.
- In a small bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gently fold the dry ingredients into the butter mixture, alternating with ½ cup orange juice, beginning and ending with the dry ingredients. The batter will be thick.
- Carefully fold in the whipped egg whites and 3 cups fresh wild blueberries.
- Pour batter into the prepared bundt pan and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze: In a small saucepan, combine ½ cup granulated sugar and ¼ cup orange juice. Bring to a boil, stirring constantly, for about 2 minutes. Remove from heat and let cool slightly.
- Once the cake is completely cool, drizzle the glaze over the top. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
125g
Fat
51g
Carbs
19g
