Wild Blueberry Cake

• Cake
• cup unsalted butter, softened↗1
• cups fine sugar↗1 1⁄2
• eggs, seperated↗4
• tablespoons orange rind, grated↗1 1⁄2
• tablespoon fresh lemon rind, grated↗1⁄2
• tablespoon lime rind, grated↗1⁄2
• cups flour↗3
• tablespoon baking powder↗1
• teaspoon salt↗1⁄2
• 1 cup lemon juice or 1 cup lime juice↗1
• cups wild fresh blueberries (use fresh only)↗3
• Glaze↗
• fine sugar↗1⁄2
• cup fresh squeezed orange juice↗1⁄2

Step-by-step instructions

1. 1

   Cake.

2. 2

   Preheat oven to 350 degrees.

3. 3

   Grease a bundt pan, dust with flour, set aside.

4. 4

   Beat butter, 1 cup sugar in large bowl until fluffy.

5. 5

   Next beat in egg yolks, one at a time.

6. 6

   Mix in orange, lemon and lime rinds.

7. 7

   In fresh bowl beat eggs whites till soft peaks form.

8. 8

   Mix in remaining 1/2 cup of sugar until peaks become firm.

9. 9

   In a small bowl whisk flour, baking powder and salt.

10. 10

    Using a wooden spoon, mix flour mixture into butter mixture alternating with the orange juice.

11. 11

    Batter will be stiff.

12. 12

    Fold in egg whites and add 3 cups of blueberries.

13. 13

    Pour into prepared pan.

14. 14

    Bake in center of oven at 350 degrees for 45- 55 minutes.

15. 15

    Let cake cool on rack in pan for 20 minutes.

16. 16

    Glaze.

17. 17

    While waiting for cake to cool prepare glaze.

18. 18

    In a small pan bring sugar and juice to a boil for about 2 minutes, stir and let cool.

19. 19

    Remove cake from pan, place cake on rack and brush on glaze-- allow cake to cool before serving-- enjoy.