I was not always a wine drinker. In fact, my love for wine began unexpectedly during a last-minute trip to the Okanagan with my mom and younger sister more than a decade ago. At the time, I was living in Fort St. John when my mom called for one of our usual catch-up chats. During the conversation, she mentioned that she and my little sister, Laura, were planning to drive south to Summerland the very next day for a short family visit.
I was 22, had no children yet, and the idea of an impromptu girls’ trip sounded perfect. That same evening, I packed quickly, climbed into my yellow Pontiac Sunfire, and drove four hours to Prince George so I could join them. I did not know it then, but that spontaneous decision would become one of my favourite memories and the inspiration behind this Blueberry Wine Marmalade Cake.
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On The Road
The next morning, the three of us piled into my mom’s car and started the long drive toward the Okanagan. After about eight hours on the road, including a stop at Horstings Farm Market for their unforgettable homemade sandwiches, we finally arrived in Summerland.
Summerland has always felt special to our family. My dad grew up on a farm there, and at the time, my Granny D was still living in the area along with other relatives. We spent our visit doing the simple things that make family trips memorable: visiting around the table, playing cards, eating as much fresh fruit as we could, and spending time at the beach. If you have never been to the Okanagan, it is a beautiful place to explore. The landscape, orchards, lake views, and warm summer air make it feel like one of nature’s most generous corners.
Wine Country
One day during that trip, my sister, a local friend, and I visited Naramata. Located along the southeastern shore of Okanagan Lake, Naramata felt like a hidden gem. The hills were filled with blooming orchards, sweeping views, and some of the most charming wineries I had ever seen.
We spent the day moving from winery to winery, wandering through each location and enjoying a little sip here and a small taste there. It was relaxed, joyful, and completely new to me. I learned that wine could be bright, layered, fruity, sweet, dry, surprising, and deeply connected to the place where it was made. That was the day I bought my first bottle of wine for myself.
Since then, every time I open a new bottle and take that first sip, I think back to that unplanned girls’ trip. I remember my mom, my sister, the sunshine, the laughter, the Okanagan fruit, and the beginning of my appreciation for wine.
Local Wine Inspiration
This Blueberry Wine Marmalade Cake was inspired by a local Prince George winery that feels like a hidden treasure in the city. Northern Lights Estate Winery sits on two acres at the bottom of the Nechako River cutbanks and produces a selection of fruit wines and blends, many of them made on site.
As any curious baker would, I sampled the wines before deciding which flavour deserved to become a cake. Mirtillo, a sweet blueberry wine, was the clear choice. Its berry-forward flavour gave the cake layers a soft fruitiness, while its sweetness called for something bright and tangy to balance it. Marmalade was the answer.
The result is a soft blueberry wine cake layered with citrus marmalade buttercream. The blueberry notes are rich and rounded, while the orange marmalade brings a gentle pucker and a fresh finish. It is a beautiful celebration cake for wine lovers, fruit dessert fans, and anyone who enjoys a unique homemade layer cake with a memorable flavour combination. Best of all, after baking, there should still be wine left in the bottle to enjoy with a slice.
Blueberry Wine Marmalade Cake
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- Author: Katie
- Total Time: 2 Hrs 30 Mins
- Yield: 10 Slices
Description
This Blueberry Wine Marmalade Cake features soft wild blueberry cake layers made with sweet blueberry wine and finished with a bright citrus marmalade buttercream. It is fruity, smooth, lightly tangy, and perfect for a special occasion layer cake.
Ingredients
Blueberry Wine Cake
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1/3 cup dairy-free salted butter, room temperature
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1 1/2 cups granulated sugar
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1/2 cup egg whites, about 4 egg whites, room temperature
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1/4 cup dairy-free yogurt, room temperature
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1 tbsp. vanilla extract
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2 1/2 cups cake flour, sifted
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1 1/2 tsp. baking powder
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1/2 tsp. baking soda
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1 tsp. fine sea salt
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2/3 cup Northern Lights Mirtillo blueberry wine, or pure blueberry juice as a substitute
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1 cup wild blueberries
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1 tbsp. all-purpose flour
Marmalade Buttercream
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1 cup dairy-free salted butter, room temperature
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1 cup vegetable shortening
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8 cups icing sugar
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1 tsp. fine sea salt
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1 tbsp. vanilla extract
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1 tsp. orange emulsion
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1/2 cup marmalade
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1/4 cup dairy-free milk, room temperature
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Optional: blue gel food colouring
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Optional: fresh navel oranges for decorating
Instructions
Equipment
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Stand mixer
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Three 6-inch round cake pans
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Piping bag
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Wilton 1M tip
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Pastry brush
Blueberry Wine Cake
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Preheat the oven to 350 degrees and prepare three 6-inch round cake pans.
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In the bowl of a stand mixer fitted with the whisk attachment, cream the butter and sugar on high speed for 1 minute.
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Add the egg whites and mix on high speed for 2 minutes.
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Add the dairy-free yogurt and vanilla extract, then mix on high speed for another 2 minutes.
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Add the sifted cake flour, baking powder, baking soda, and salt. Mix on low speed just until the dry ingredients begin to combine.
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With the mixer running on low, slowly pour in the blueberry wine. Mix only until the batter comes together, being careful not to overmix.
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In a small bowl, toss the wild blueberries with the all-purpose flour until lightly coated.
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Fold the blueberries into the cake batter gently with a spatula until evenly distributed.
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Divide the batter evenly between the prepared pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs.
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Let the cakes cool in the pans for 10 minutes, then turn them out onto a cooling rack and allow them to cool completely before frosting.
Marmalade Buttercream
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In the bowl of a stand mixer fitted with the paddle attachment, beat the dairy-free butter and shortening on high speed until light and fluffy, about 10 minutes.
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Add the icing sugar, salt, vanilla extract, orange emulsion, marmalade, and dairy-free milk. Mix on low speed until combined.
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Increase the mixer to medium speed and beat for 5 minutes, scraping down the sides of the bowl as needed, until the buttercream is smooth and creamy.
Cake Assembly
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Place one levelled blueberry wine cake layer on a cake board or serving plate. If desired, lightly brush the layer with extra blueberry wine. Spread about 1 1/2 cups of marmalade buttercream over the top.
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Repeat with the remaining cake layers. Apply a thin crumb coat of buttercream over the entire cake, then refrigerate for 20 minutes.
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Cover the chilled cake with a final layer of buttercream and smooth the sides.
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Decorate as desired. For a similar finish, tint some buttercream with blue gel food colouring, smooth it onto the sides, and gently brush the colour around the cake with a pastry brush. Pipe simple swirls around the top using a Wilton 1M piping tip, then place a sliced navel orange wedge between each swirl. Slice and enjoy.
Equipment
6 Inch Cake Pan
Wilton 1M Piping Tip
Disposable 12 Inch 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