Wild Blueberry Cake - cooking recipe

Ingredients

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

Preparation

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