If you've read my other instructables you might notice I have a thing for blueberries, I just love 'em. When the Ohio summer blueberry crop comes in I use as many as I can fresh, and freeze the remainder for use the rest of the year. You can use fresh or frozen in this delicious snacking cake. To combat the usual problem of blueberries sinking in cakes, Cook's Illustrated decided to make a basic blueberry jam to swirl throughout the batter, not only does this keep the cake wonderfully moist, but it helps get blueberry flavor in every bite. The minute I read about that method, I knew I wanted to bake this cake, I love recipes that you instantly know will be a hit.
Some buttermilk lends tanginess, and lemon zest and juice brighten the flavors and compliment the blueberries so well. Possibly my favorite part of the cake is a lemon glaze, you don't HAVE to glaze the cake, but a lemony burst of flavor is always welcome on my tongue! This is really an all-season cake, light enough after summer dinner, or comforting enough for a wintertime snack with a warm drink.
I hope you'll try this marbled blueberry bundt cake soon, enjoy!
Recipe from Cook's Illustrated, May 2013.
Step 1: Gather ingredients
FOR THE CAKE:
3 cups (15 ounces) all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup buttermilk
2 teaspoons grated lemon zest plus 3 tablespoons juice
2 teaspoons vanilla extract
3 large eggs plus 1 large yolk, room temperature
18 tablespoons (2 1/4 sticks) unsalted butter, softened
2 cups (14 ounces) sugar
FOR THE FILLING:
3/4 cup (5 1/4 ounces) sugar
3 tablespoons low- or no-sugar-needed fruit pectin (do NOT use regular pectin)
10 ounces (2 cups) fresh or thawed frozen blueberries
1 teaspoon grated lemon zest plus 1 tablespoons juice
FOR THE GLAZE:
3 - 4 tablespoons lemon juice (2 lemons)
2 cups (8 ounces) confectioners' sugar