Nova Scotia Wild Blueberry Citrus Bundt Cake
Discover the delightful journey to Canada's blueberry capital with this luscious Nova Scotia Wild Blueberry Citrus Bundt Cake. This recipe, inspired by the beautiful landscapes and vibrant flavors of Nova Scotia, showcases plump, juicy wild blueberries enveloped in a moist, tender cake enriched with the zesty brightness of fresh orange juice and fragrant orange rind. Topped with a sweet orange glaze, this cake is perfect for special occasions or a cozy afternoon dessert. Serve it warm with a scoop of creamy ice cream, or enjoy it solo as a delightful treat. Whether made with wild or cultivated blueberries, this cake promises to impress with its rich flavor and beautiful presentation.
N/A
Servings
280
Calories
9
Ingredients
Ingredients
butter
1 (softened)
granulated sugar
1.5 (divided)
eggs
4 (separated)
orange rind
2 (coarsely grated)
flour
3 (sifted)
baking powder
1 (tablespoon)
salt
0.5 (teaspoon)
orange juice
1.5 (divided)
fresh blueberries
4 (divided)
Instructions
1
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or an angel food cake pan, ensuring a thorough coat to prevent sticking.
2
In a large mixing bowl, beat the softened butter with 1 cup of granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes. Incorporate the egg yolks one at a time, mixing well after each addition. Add the grated orange rind, and mix until well combined.
3
In a separate bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually add in the remaining 1/2 cup of sugar, 1 tablespoon at a time, continuing to beat until glossy, stiff peaks form. Set aside.
4
In another large bowl, sift together the flour, baking powder, and salt. Gradually stir the dry ingredients into the butter and egg yolk mixture, alternating with the orange juice, starting and ending with the dry ingredients. Mix until just combined into a stiff batter.
5
Gently fold one-third of the beaten egg whites into the cake batter to lighten it, then patiently fold in the remaining egg whites until no streaks remain. Finally, fold in 2 cups of the fresh blueberries, being careful not to crush them.
6
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 45-55 minutes, or until a cake tester inserted into the center comes out clean. Once baked, transfer the pan to a wire rack to cool for about 20 minutes.
7
While the cake is cooling, prepare the glaze by bringing 1/2 cup of granulated sugar and 1/2 cup of orange juice to a boil in a small saucepan over medium heat. Stir continuously, and allow to boil hard for about 1 minute. Remove from heat and let cool slightly.
8
After 20 minutes, loosen the edges of the cake from the pan. Place a wire rack over the pan, and carefully turn the cake out onto the rack. Brush the warm cake generously with the orange glaze. Allow the cake to cool completely on the rack, with a sheet of foil underneath to catch any drips.
9
Once cooled, transfer the cake to a serving plate. Fill the center of the cake with the remaining fresh blueberries, and dust lightly with icing sugar before serving.
Nutrition Information
16
Fat
33
Carbs
2.8
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors of the Nova Scotia Wild Blueberry Citrus Bundt Cake?
The cake features a delightful combination of plump wild blueberries and the zesty brightness of fresh orange juice and fragrant orange rind.
How many calories are in a serving of this cake?
There are approximately 280 calories per serving of this Bundt cake.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C) before baking.
What type of pan is recommended for this recipe?
You should use a 10-inch Bundt pan or an angel food cake pan.
How do I prepare the pan to ensure the cake doesn't stick?
You must grease and flour the pan thoroughly before adding the batter.
How many cups of blueberries are needed in total?
The recipe calls for a total of 4 cups of fresh blueberries, divided for use in the batter and as a garnish.
How much butter is required?
The recipe requires 1 cup of softened butter.
What is the fat content per serving?
Each serving contains approximately 16 grams of fat.
How long does the cake need to bake?
The baking time is between 45 and 55 minutes.
How many eggs are used in this recipe?
The cake uses 4 large eggs, which need to be separated into yolks and whites.
How do I make the orange glaze?
Boil 1/2 cup of granulated sugar and 1/2 cup of orange juice for about 1 minute until it becomes a sweet glaze.
How should I incorporate the egg yolks?
Incorporate the egg yolks one at a time into the creamed butter and sugar mixture, mixing well after each addition.
What dry ingredients need to be sifted together?
Sift together 3 cups of flour, 1 tablespoon of baking powder, and 0.5 teaspoon of salt.
What is the secret to the cake's light and tender texture?
Beating the egg whites to stiff peaks and then gently folding them into the stiff batter provides a light, airy texture.
When do I add the blueberries to the batter?
Gently fold in 2 cups of the blueberries after the egg whites have been fully incorporated into the batter.
How can I tell if the cake is finished baking?
The cake is done when a cake tester or toothpick inserted into the center comes out clean.
How long should the cake cool before being removed from the pan?
Let the cake cool in the pan on a wire rack for about 20 minutes before turning it out.
When should the orange glaze be applied?
Brush the glaze generously over the cake while it is still warm after being removed from the pan.
How many cups of flour are used in the recipe?
The recipe calls for 3 cups of sifted flour.
How much orange juice is required for the entire recipe?
A total of 1.5 cups of orange juice is used, divided between the cake batter and the glaze.
Can I use cultivated blueberries if I don't have wild ones?
Yes, while inspired by Nova Scotia's wild blueberries, cultivated blueberries can also be used with great results.
What is the protein content of this dessert?
Each serving provides about 2.8 grams of protein.
How much orange rind is needed for the batter?
The recipe uses 2 tablespoons of coarsely grated orange rind.
How are the remaining blueberries used?
The remaining 2 cups of fresh blueberries are used to fill the center of the Bundt cake after it has cooled.
What final touch is added before serving?
A light dusting of icing sugar is applied to the cake before serving.
How many carbohydrates are in one serving?
Each serving contains approximately 33 grams of carbohydrates.
What is the consistency of the batter before folding in egg whites?
The batter is described as quite stiff before the egg whites are folded in to lighten it.
What are some suggested serving accompaniments?
This cake is excellent served warm with a scoop of creamy ice cream.
What inspired this recipe?
The recipe is inspired by the landscapes and vibrant flavors of Nova Scotia, Canada's blueberry capital.
What equipment is needed to cream the butter and sugar?
An electric mixer on medium speed is recommended to beat the butter and sugar until light and fluffy.