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Glazed Citrus Cake with Blueberry Compote

Renal Diet Nutrient Analysis

  • Servings per recipe: 24
  • Serving size: 1 slice (1/24th of the bundt cake)

Nutrient Analysis

  • Calories: 280
  • Protein: 4g
  • Carbohydrates: 47g
  • Fibre: 1g
  • Total Fat: 10g
  • Sodium: 56mg
  • Phosphorus: 43mg
  • Potassium: 67mg

Renal and Diabetic Exchanges

3 starch


Citrus Cake
2 cups sugar
1 cup butter, unsalted
4 eggs
3 cups all purpose flour
3/4 tsp baking soda
3/4 cup milk
1 tbsp citrus zest (lemon, lime, orange)
1 tbsp lemon juice
1 tsp lime juice
1 tsp orange juice
1 tsp vanilla

1 1/2 cup icing sugar
1 tsp lemon juice
1 tsp lime juice
1 tsp orange juice
1 tsp milk

Blueberry Compote
1 cup water
1/2 cup sugar
4 cups blueberries


For the cake:
Preheat oven to 350F.
Cream butter and sugar.
Add eggs one at a time.
Add vanilla and citrus juice/zest.
Alternate adding dry ingredients and milk.
Pour into 12 cup bundt pan and bake for 50-60 minutes.
Cool on a wire rack.
For the glaze:
Mix all ingredients for glaze together.
Drizzle glaze over top of cake.
For the compote:
Dissolve sugar in water over medium heat.
Add blueberries and cook until desired consistency is achieved.

Glazed Citrus Cake with Blueberry Compote, 3.7 out of 5 based on 10 ratings