Wild Blueberry Cake

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

1. Cake.
2. Preheat oven to 350 degrees.
3. Grease a bundt pan, dust with flour, set aside.
4. Beat butter, 1 cup sugar in large bowl until fluffy.
5. Next beat in egg yolks, one at a time.
6. Mix in orange, lemon and lime rinds.
7. In fresh bowl beat eggs whites till soft peaks form.
8. Mix in remaining 1/2 cup of sugar until peaks become firm.
9. In a small bowl whisk flour, baking powder and salt.
10. Using a wooden spoon, mix flour mixture into butter mixture alternating with the orange juice.
11. Batter will be stiff.
12. Fold in egg whites and add 3 cups of blueberries.
13. Pour into prepared pan.
14. Bake in center of oven at 350 degrees for 45- 55 minutes.
15. Let cake cool on rack in pan for 20 minutes.
16. Glaze.
17. While waiting for cake to cool prepare glaze.
18. In a small pan bring sugar and juice to a boil for about 2 minutes, stir and let cool.
19. Remove cake from pan, place cake on rack and brush on glaze-- allow cake to cool before serving-- enjoy.

cake, unsalted butter, sugar, eggs, orange rind, lemon rind, lime rind, flour, baking powder, salt, lemon juice, blueberries, sugar, fresh squeezed orange juice

Taken from www.food.com/recipe/wild-blueberry-cake-95737 (may not work)