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