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.
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.