I never drank wine until a spontaneous trip to the Okanagan with my mom and little sister about ten years ago. I was living in Fort St. John when my mom called and mentioned she and my sister Laura were heading to Summerland to visit family the next day. I was 22, child-free, and thought, why not? I jumped into my yellow Pontiac Sunfire and drove four hours to Prince George that same evening to join their impromptu girls’ getaway.
On The Road
The next morning the three of us piled into my mom’s car and set off for the Okanagan. After about eight hours and one essential stop at Horstings Farm Market for their unbeatable homemade sandwiches, we arrived in Summerland. My dad had grown up on a farm there, and at the time my Granny D and other family members still lived in the area. We visited, played cards, ate as much fresh fruit as possible, and spent time at the beach. If you haven’t visited the Okanagan, add it to your list—the lakes, hills, and orchards are truly stunning.
Wine Country
One day during that trip my sister, a local friend, and I explored Naramata, a charming little town tucked into the southeast shore of Okanagan Lake. The rolling hills, blooming orchards, and scenic vineyards make it a quiet treasure. We spent the day wandering through wineries, sampling small tastes and learning about different styles. I was surprised at how much I enjoyed it and ended up buying my first bottle of wine myself. Every time I open a bottle now, that spontaneous girls’ trip and the laughter I shared with my mom and sister come to mind.
Local Wine Inspiration
This Blueberry Wine Marmalade Cake was inspired by a local Prince George producer I love: Northern Lights Estate Winery, tucked into two acres at the base of the Nechako River cutbanks. They make a variety of fruit wines and blends on-site, and I sampled a few to decide which would pair best in a cake.
Mirtillo, a sweet blueberry wine, won my vote. Because it’s on the sweeter side, I wanted a bright, slightly tart element to balance it—hence the marmalade. The tangy citrus notes of the marmalade complement the blueberry wine in the cake and buttercream, creating a lively, balanced flavor. Bonus: you’ll still have half a bottle of wine left after baking, so cheers to that!
Blueberry Wine Marmalade Cake
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
No reviews
- Author: Katie
- Total Time: 2 Hrs 30 Mins
- Yield: 10 Slices
Description
Soft wild blueberry cake layers infused with sweet Mirtillo blueberry wine and finished with a bright citrus marmalade buttercream.
Ingredients
BLUEBERRY WINE CAKE
-
1/3 cup dairy-free salted butter, room temperature
-
1 1/2 cups granulated sugar
-
1/2 cup egg whites (approx 4 egg whites), room temperature
-
1/4 cup dairy-free yogurt, room temperature
-
1 tbsp vanilla extract
-
2 1/2 cups cake flour, sifted
-
1 1/2 tsp baking powder
-
1/2 tsp baking soda
-
1 tsp fine sea salt
-
2/3 cup Northern Lights Mirtillo blueberry wine *could substitute pure blueberry juice
-
1 cup wild blueberries
-
1 tbsp all-purpose flour
MARMALADE BUTTERCREAM
-
1 cup dairy-free salted butter, room temperature
-
1 cup vegetable shortening
-
8 cups icing sugar
-
1 tsp fine sea salt
-
1 tbsp vanilla extract
-
1 tsp orange emulsion
-
1/2 cup marmalade
-
1/4 cup dairy-free milk, room temperature
-
Optional: blue gel food colour
-
Optional: fresh navel oranges for decoration
Instructions
EQUIPMENT:
-
Stand mixer
-
3 x 6-inch round cake pans
-
Piping bag
-
Wilton 1M tip
-
Pastry brush
BLUEBERRY WINE CAKE:
- Preheat oven to 350°F (175°C) and prepare three 6-inch round cake pans.
- In the bowl of a stand mixer, cream butter and sugar on high for 1 minute using the whisk attachment.
- Add egg whites and beat on high for 2 minutes.
- Add yogurt and vanilla extract and mix on high for 2 minutes.
- Add the dry ingredients and mix on low until combined.
- With the mixer on low, slowly pour in the Mirtillo blueberry wine (or blueberry juice) and mix until just combined. Avoid overmixing.
- Toss the wild blueberries with 1 tablespoon of flour in a small bowl to prevent sinking.
- Fold the blueberries into the batter gently with a spatula until just incorporated.
- Divide batter evenly among pans and bake 20–25 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool in pans for 10 minutes, then invert onto a rack to cool completely.
MARMALADE BUTTERCREAM:
- In a stand mixer bowl, beat the butter and shortening on high with the paddle attachment until light and fluffy, about 10 minutes.
- Add icing sugar, salt, vanilla, orange emulsion, marmalade, and dairy-free milk. Mix on low until combined.
- Increase to medium and mix 4–5 minutes until smooth and creamy, scraping the bowl as needed.
CAKE ASSEMBLY:
- Place one leveled layer on a cake board or plate. Optionally brush each layer with a little extra wine. Top with about 1½ cups of buttercream.
- Repeat with remaining layers. Apply a thin crumb coat of buttercream and refrigerate 20 minutes.
- Finish with another layer of buttercream and smooth the sides.
- Decorate as desired. I tinted my buttercream with blue gel coloring, smoothed the sides with a metal smoother, and piped a border with a Wilton 1M tip, placing a slice of navel orange between each swirl. Enjoy.
Equipment
6 Inch Cake pan
Wilton 1M Piping Tip
Disposable 12″ Piping Bag
KitchenAid Mixer 4.5 QT.
9 Inch Angled Icing Spatula
Wilton Icing Smoother
- Prep Time: 2 Hrs
- Cook Time: 30 Mins
- Category: Cakes
- Cuisine: American