WILD BLUEBERRY BUNDT CAKE

Cake
• 1-cup butter, softened
• 1 � cups granulated sugar
• 4 eggs, separated,
• 2 tbsp coarsely grated orange rind
• 3 cups all purpose flour
• 1 tbsp baking powder
• � tsp salt
• 1 cup orange juice
• 4 cups fresh blueberries

Glaze
• � cup granulated sugar
• � cup orange juice

Grease 10-inch Bundt pan or angel food cake pan. Dust with flour. Set aside. In large bowl, beat butter with 1 cup of the sugar until fluffy. Beat in egg yolks, 1 at a time; beat in orange rind.

In separate bowl and using clean beaters, beat egg whites until soft peaks form. Beat in remaining sugar. 1 tbsp at a time, until firm glossy peaks form. Set aside.

In spurge bowl , whisk together flour, baking powder and salt. With wooden spoon, stir into butter mixture alternately with orange juice, making 2 additions of dry ingredients and 2 of juice to make stiff batter,.

Stir one-third of the egg whites into batter; fold in remaining egg whites. Fold in 2 cups of the blueberries. Scrape into prepared pan, smooth top and tap pan gently on counter.

Bake in centre of 350o oven until cake tester inserted in centre comes out clean, 45 - 55 minutes. Transfer to rack. Let cool for 20 minutes.

Glaze. Meanwhile, in small saucepan, bring sugar and juice to boil, stirring, boil for 1 minutes. Let cool.

Loosen cake from edges of pan. Place rack over pan, turn cake out onto rack. Place sheet of foil below rack. Lift off pan" Brush cake with glaze. Let cool.

Transfer cake to flat serving plate; fill centre with remaining blueberries. Makes 12 servings.