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Wild Blueberry Bundt Cake: A Taste of Nova Scotia Sunshine

There’s a particular magic that happens when the wild blueberries of Nova Scotia begin to ripen. It’s a season I’ve always eagerly awaited, the air buzzing with anticipation and the scent of pine needles mingling with the sweet, earthy aroma of countless tiny, jewel-toned berries. I remember one particular summer afternoon, after a joyous morning foraging along the coast, returning with baskets overflowing with these precious wild treasures. That evening, inspired by a treasured recipe from a well-loved Canadian magazine, I decided to transform them into a bundt cake. The result was pure comfort – a cake that was incredibly moist, subtly kissed by orange, and studded with bursting pockets of wild blueberry. It was a taste of that sun-drenched day, a delicious reminder of Nova Scotia’s abundant generosity, best enjoyed with a scoop of vanilla ice cream or simply savored on its own.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 45-55 minutes
Total Time: 1 hour 30 minutes to 1 hour 40 minutes (plus cooling time)
Servings: 12
Yield: 1 (10-inch) Bundt Cake
Dietary Type: Classic

Ingredients

For the Cake:

1 cup butter, softened
1 ½ cups granulated sugar
4 eggs, separated
2 tablespoons coarsely grated orange rind
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup orange juice
4 cups fresh blueberries (preferably wild, but cultivated will work)

For the Glaze:

½ cup granulated sugar
½ cup orange juice

Equipment Needed

10-inch Bundt pan or angel food cake pan
Large mixing bowls
Electric mixer (stand or hand-held)
Sifter
Measuring cups and spoons
Rubber spatula
Wire rack
Small saucepan
Foil
Serving plate

Instructions

Begin by preparing your baking pan. Grease and flour a 10-inch Bundt pan or angel food cake pan thoroughly. Ensure all nooks and crannies are coated to prevent sticking, then set it aside.
In a large mixing bowl, cream together the softened butter and 1 cup of the granulated sugar until the mixture is light and fluffy. This is a crucial step for creating a tender crumb.
Next, add the egg yolks, one at a time, beating well after each addition to ensure they are fully incorporated.
Stir in the coarsely grated orange rind. The zest will infuse the cake with a bright, aromatic citrus note.
In a separate, clean bowl, using clean beaters, beat the egg whites until soft peaks form. This means the peaks will hold their shape but curl over at the tip.
Gradually beat in the remaining ½ cup of sugar, 1 tablespoon at a time, continuing to beat until glossy peaks form. These peaks should stand straight up when the beaters are lifted. Set this meringue aside.
In another large mixing bowl, sift together the flour, baking powder, and salt. Sifting aerates the dry ingredients, which helps create a lighter cake texture.
Now, it’s time to combine the wet and dry ingredients. Stir the sifted dry ingredients into the butter mixture.
Alternately add the orange juice, beginning and ending with the dry ingredients. Aim for three additions of the dry ingredients and two additions of the orange juice. This method helps to prevent overmixing and ensures a smooth, cohesive batter. The batter will be quite stiff at this point.
Gently stir in one-third of the beaten egg whites into the batter. This helps to lighten the batter and make it more pliable.
Carefully fold in the remaining egg whites. Use a rubber spatula and a gentle folding motion to incorporate them without deflating the airy texture.
Next, fold in 2 cups of the fresh blueberries. Be delicate to avoid crushing the berries, as this can release their juices and stain the batter prematurely.
Scrape the batter into the prepared Bundt pan and smooth the top evenly with your spatula.
Bake in the center of a preheated oven at 350°F (175°C) for 45 to 55 minutes. To check for doneness, insert a cake tester or a toothpick into the center of the cake. It should come out clean.
Once baked, transfer the pan to a wire rack and cool for 20 minutes. This allows the cake to set slightly before you attempt to unmold it.
While the cake is cooling, prepare the glaze. In a small saucepan, combine the ½ cup of granulated sugar and the ½ cup of orange juice.
Bring the glaze mixture to a boil, stirring continuously to dissolve the sugar.
Once boiling, boil hard for 1 minute, then remove from the heat and allow to cool. The glaze will thicken as it cools.
After the 20-minute cooling period in the pan, carefully loosen the cake from the edges of the pan using a thin spatula or knife if necessary.
Place a wire rack over the Bundt pan, then confidently invert the pan to turn the cake out onto the rack.
Place a sheet of foil beneath the wire rack to catch any drips from the glaze.
Using a pastry brush, brush the cake generously with the cooled orange glaze, allowing it to drip down the sides.
Let the cake cool completely on the wire rack.
Once fully cooled, transfer the cake to a flat serving plate.
Finally, fill the center of the Bundt cake with the remaining 2 cups of fresh blueberries. Dust lightly with icing sugar for a final decorative touch, if desired.

Expert Tips & Tricks

Wild vs. Cultivated Blueberries: While the recipe specifically calls for wild blueberries, if they are unavailable, cultivated blueberries are a perfectly acceptable substitute. Wild blueberries tend to be smaller and have a more intense flavor, but cultivated ones will still yield a delicious result.
Orange Zest is Key: Don’t skip the orange zest! It adds a vibrant aroma and flavor that complements the blueberries beautifully. For the best zest, use a microplane or a fine grater, making sure to only grate the colored part of the peel and avoid the bitter white pith.
Don’t Overmix the Batter: Overmixing flour with liquid can develop gluten, leading to a tougher cake. Mix the batter only until the ingredients are just combined.
Cooling is Crucial: Allowing the cake to cool in the pan for 20 minutes before inverting is vital. This allows the cake structure to firm up, preventing it from breaking. Similarly, letting it cool completely before glazing ensures the glaze adheres properly without melting off.
Glaze Consistency: If your glaze seems too thin after boiling for a minute, you can let it sit a little longer to thicken further. If it becomes too thick, a tiny splash of orange juice can help thin it out.

Serving & Storage Suggestions

This Wild Blueberry Bundt Cake is a showstopper on its own, its beautiful shape and glistening glaze making it a centerpiece for any occasion. For an extra treat, serve slices warm with a dollop of freshly whipped cream or a scoop of good-quality vanilla ice cream, allowing the contrasting temperatures and textures to enhance the blueberry and orange notes.

Leftovers can be stored in an airtight container at room temperature for up to 2 days, provided your kitchen isn’t excessively warm. For longer storage, refrigerate the cake in an airtight container for up to 4 days. To enjoy a refrigerated slice, let it come to room temperature for about 30 minutes before serving, or gently warm it in a low oven (around 250°F / 120°C) for a few minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	445.9 kcal	–
Calories from Fat	157 kcal	–
Total Fat	17.5 g	26%
Saturated Fat	10.3 g	51%
Cholesterol	111.2 mg	37%
Sodium	321.4 mg	13%
Total Carbohydrate	68.1 g	22%
Dietary Fiber	2.2 g	8%
Sugars	41 g	163%
Protein	6.1 g	12%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods used.

Variations & Substitutions

Lemon Zest: For a slightly different citrus profile, substitute the orange zest with fresh lemon zest. The tartness of lemon can be a delightful counterpoint to the sweet blueberries.
Almond Extract: A few drops of almond extract added to the batter alongside the orange juice can add a subtle nutty depth that pairs wonderfully with berries.
Cream Cheese Glaze: If you’re not a fan of the simple sugar glaze, a cream cheese glaze made with cream cheese, powdered sugar, and a touch of orange juice or milk can offer a richer, tangier topping.
Mixed Berries: While the recipe shines with blueberries, feel free to incorporate other berries like raspberries or blackberries along with the blueberries for a more complex berry medley.
Gluten-Free Option: To make this gluten-free, you can experiment with a good quality gluten-free all-purpose flour blend. You may need to slightly adjust the liquid content, so keep an eye on the batter’s consistency.

FAQs

Q: Can I use frozen blueberries instead of fresh?
A: Yes, you can use frozen blueberries. If using frozen, do not thaw them. Gently fold them into the batter as is, or toss them with a tablespoon of the flour mixture before adding to help prevent them from sinking.

Q: How do I prevent my Bundt cake from sticking?
A: Thoroughly greasing and flouring the Bundt pan is the most effective method. Ensure you get into all the nooks and crannies. Some bakers also like to use a baking spray with flour.

Q: My cake tester is coming out with wet batter, what should I do?
A: If the cake is browning too quickly on top but the inside is still wet, loosely tent the cake with aluminum foil. This will shield the top from direct heat, allowing the interior to cook through without burning. Continue baking until the tester comes out clean.

Q: Can I make this cake ahead of time?
A: Yes, this cake can be baked a day in advance. Store it, unfrosted, in an airtight container at room temperature. Glaze and decorate just before serving for the best appearance.

Q: What is the best way to store the remaining glaze?
A: Any leftover glaze can be stored in an airtight container in the refrigerator for a few days. Gently reheat it on the stovetop or in the microwave with a tiny splash of orange juice until it reaches a pourable consistency.

Final Thoughts

This Wild Blueberry Bundt Cake is more than just a dessert; it’s a celebration of simple, natural flavors and the bounty of the season. It’s a recipe that brings a sense of warmth and nostalgia with every slice. I encourage you to try it, to experience the delightful contrast of the tender cake, the burst of blueberries, and the zesty orange glaze. Whether you serve it as a humble afternoon treat or the star of a special gathering, I’m confident it will bring joy to your table. Happy baking!

Wild Blueberry Bundt Cake Recipe