Today is the last day to go to this post to enter the contest for Shelagh Duffett‘s cookbook! I just had to end the giveaway with a celebratory cake and what says Nova Scotia more than blueberries in August? The great news is this cake can be made with frozen blueberries and enjoyed all year. Scroll down for complete recipe.
Grease a 10″ bundt cake pan and then dust with flour, tapping to remove excess. Sift together dry ingredients.
Begin by creaming butter and sugar together. Add the three eggs one at a time, giving them time to incorporate. Add vanilla. You are going to want to alternate adding flour and milk. Always finish with flour.
Toss blueberries in some flour before folding in to the batter. This will help ensure they are distributed throughout the cake. Bake in a 350F oven until tester comes out clean. I baked mine for 55 minutes. Let the cake cool off for a little while and then make glaze.
Combine icing sugar with 3 tbsp of frozen orange juice concentrate to make glaze.
I totally forgot to prick the cake with a fork to allow drizzle in!
Pour over the top of the warm cake so it drizzles over the sides. I took this photograph right away so the glaze is very obvious (and wow, yummy-looking!). Over time the glaze will soak into the cake and become much less obvious. You could always add a second glaze to show the cake off for company!
This cake is heavenly! Crazy-moist, the fresh blueberry flavour popping in my mouth… total joy and perfect for afternoon tea time. Elegant but also down-home baking, Shelagh’s Blueberry Orange Cake is definitely what I will be taking to my next Nova Scotia potluck.
Blueberry Orange Cake
3/4 cup butter
1 cup sugar
1 1/2 tsp. vanilla
2 cups flour
1 1/2 tsp baking powder
3/4 cup milk
2 cups of blueberries ( fresh or frozen)
2 Tbsp flour
optional, 1 Tbsp of orange zest
3 Tbsp frozen orange juice concentrate
1 cup icing sugar
- Grease a 10″ tube or bundt pan and dust with flour. Preheat oven to 350F
- In large bowl, cream sugar and butter together. Add eggs and beat well. Add vanilla.
- Sift together dry ingredients and add to creamed mixture alternating with milk. Mix only until blended.
- Toss berries in 2 T flour and fold into batter (this stops them from sinking to the bottom). Add orange zest now if you want.
- Spoon cake into pan. Bake for 50-55 minutes or until toothpick comes out clean or firm to the touch. Let cake rest 10 minutes and then turn out. Prick cake with a fork so that the glaze will sink in when poured over.
- For glaze: mix together the orange concentrate and icing sugar. Pour over warm cake and let soak in.
Looks nice and yummy. Thanks for sharing the recipe. I will surely try this out.
Take the Cake Personality Test and find out which cake are you like. I have taken the test and have enjoyed a lot. Hope you too will enjoy it. Have Fun!!
Suzie Ridler says
Collin, I took the quiz and found out I am a lemon cake:
“You are a strong and courageous person. You are confident about yourself and are not cowed down by any situation. You keep fighting and ultimately emerge as the winner. This is why you are quite popular among your social circle.”
Oh that is awesome and spookily accurate, if I do say so myself, LOL. Thanks for that morning smile!
So what did you get?
I can’t wait to try this…today is the day!
Debra She Who Seeks says
Beautiful food styling in that last photo — love how the blue of the blueberries in the cake is echoed by the blue of the flowers on the teacup!
I agree with Debra about that photo. Outstanding, with the added bonus of making me feel as if I’m in Victoria Magazine, my favorite alternate universe. 🙂
I like the photo illustrations of the different steps. Sometimes you want visual assurance that you’re doing it right.
Yum,looks terrific. I’d better make it soon:)
Domestic and Damned says
I want the cake and the tea cup can I steal them both?
This definitely looks moist!! Gotta love cakes with blueberries in them! 😀
Zombie Queen says
MMM!! That cake looks fantastic. I happen to have all the ingredients on hand 🙂
Yummy! this looks fantastic. I have a few baggies of blueberries in my freezer (thanks to the farmer’s market!) … I may have to give this a try with some of them! I love your picture at the end. It’s gorgeous!
Kim Switzer says
Oh my gosh this cake is gorgeous! And I just got a bundt pan, too! I must make this–thanks for the recipe! (I wonder if they would let me leave work early to go home and make a cake?)
Your cake looks heavenly!
This cake looks amazing…….I live pretty close by Dufflett’s Bakery…….I love her baked goods. thanks for posting this recipe. 🙂
This photo looks so yummy! I wish we had blueberries hee, uzie! sigh
Kisses from us!
peppylady (Dora) says
OMG, the photos are all just stunning. Oh yeah, the cake looks absolutely delicious, I can’t get over how yummy that glaze looks.
This cake looks amazing! I am very much excited to try this cake and make it this weekend at a house party happening in my place. It would surely be a hit. I think this would go well with coffee, so I need to buy some espresso equipment to make sure there are some coffee this weekend. Kudos!
Hello Suzie! LOVE your photos esp the 1st and last one. Tried it and it came out fantastic! Made mine sans glaze though. Had to convert to metrics but it was no problem. 😀
Suzie I made this and served it for dessert tonight to nine – made a butterscotch rum sauce to go with it, thought it would make it more dinner dessert – it was fabulous
Only one small slice left…..
Suzie Ridler says
I am so glad so many of you had the same luck with the cake as I did!
Glo, I am so thrilled you made it for a dinner party and it was such a hit. I am over-the-moon. 🙂 Thank you for letting me know!