Blueberry Bundt Cake a, wonderfully dense and moist cake baked in a rose shaped Bundt pan for a lovely sculpted look and scented with the sweet aroma of orange zest.
This Blueberry Bundt Cake is perfect for a Sunday brunch, potlucks and elegant enough for special occasions.
A huge advantage when baking with a bundt pan is the beautiful decorative shape, allowing nothing more than a light simple syrup and a dusting of icing sugar to enhance the look of your cake.
To ensure easy unmolding of your cake with all the fancy designs intact, use a good cake release product. Here I used one from Wilton which allowed me to release the cake effortlessly. Another good alternative is to brush the inside of your pan with vegetable shortening and then dust with flour.
What I was not successful with was using a cooking spray. I am not sure why I decided too but my first time using it was a disaster. Half the cake was stuck in the bottom of the pan and would not unmold, hence the delay in this post! Mind you, it was perfectly edible and my husband had no problem polishing it off…lol ! So I went searching the following day for a good cake release product and a few other ingredients to bake my cake all over again. 🙂
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tbsp coarsely grated orange rind
- 3 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup orange juice
- 4 cups fresh blueberries
- 1/2 cup granulated sugar
- 1/2 cup orange juice
Grease a 10 inch (3 liter) Bundt cake pan or an angel food cake pan and set aside.
In a large bowl beat the softened butter with 1 cup of sugar just until fluffy. Next beat in the egg yolks one at a time and then the grated orange rind.
In a smaller bowl, use clean beaters to beat the egg whites until soft peaks form and set aside.
In yet another bowl, whisk together the flour, baking powder and the salt. Using a wooden spoon, stir the flour mixture into the butter mixture alternately with the orange juice. You will make 3 additions of flour and 2 of juice. The batter will be slightly stiff.
Next, stir 1/3 of the beaten egg whites into the batter mixture and fold in the remaining egg whites with a rubber spatula. Fold in 2 cups of the blueberries and scrape the cake batter into your prepared pan. Smooth out the top and give the pan a light tap on your counter to release any air pockets.
If you are using a regular Bundt pan or angel food pan, bake at 350F (180C) for 45 to 55 minutes or until a wooden skewer inserted in the middle comes out clean. Remove from the oven and place the cake on a cooling rack. Let cool for 20 minutes. If using a cast aluminum Bundt pan as I did, preheat the oven at 325F (160*C) and bake for about 55 to 65 minutes.
Glaze: Combine 1/2 cup of sugar and 1/2 cup of orange juice in a small sauce pan. Bring to a boil and boil 1 minute while stirring. As another alternative, you can just as easily use your microwave on high for 2 to 3 minutes. Keep an eye on it so that it does not boil over. Let it cool a little.
Loosen the cake from the pan and invert onto a serving platter. Brush the cake with the orange glaze and let it cool.
Once cooled, fill the center of the cake with the remaining blueberries and dust with icing sugar 🙂
Yields 12 servings.