This recipe originates in Nova Scotia which is the "blueberry capital" of Canada and was published in the Canadian Living magazine! Its easy, moist & absolutely delicious with a light orange glaze, served with ice cream or solo. It can also be made with "cultivated" berries.
05Stir dry ingredients into butter mixture, alternately with orange juice, making 3 additions of dry& 2 additions of juice to make a stiff batter.
06Stir 1/3 of the egg whites into the batter, then fold in the remainder; fold in 2 cups of the berries.
07Scrape into prepared pan& smooth top.
08Bake in center of preheated 350F oven for 45- 55 minutes or until cake tester comes out clean; transfer to rack& cool for 20 minutes.
09While cooling make the glaze: bring sugar& juice to a boil in a small saucepan, stirring continuously; boil hard for a minute, then allow to cool.
10Loosen cake from edges of pan, place a rack over the pan& turn the cake out onto the rack; place a sheet of foil beneath the rack, brush the cake with the glaze& allow to cool.
11Transfer the cake to a flat serving plate, fill center with remaining berries& dust lightly with icing sugar.