Blueberry Bundt Cake

​My daughter and I tackled a new cake to surprise my husband.  He is a fan of everything blueberry so we took on the task of making the marbled blueberry bundt cake from the May/June 2013 issue of Cook's Illustrated.  It was definitely a team effort - I worked on the filling while she handled the cake batter.  (It still took us a good 45 minutes to get this cake ready to go into the oven.)  OK, so maybe there was a little bit fooling around but we had a really good time while we baked.  The cake turned out great but the memory of making it together - even better.

​Marbled Blueberry Bundt Cake
Cake
3 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoons salt
1/2 teaspoon cinnamon
3/4 cup buttermilk
2 teaspoons lemon zest
3 Tablespoons lemon juice
2 teaspoons vanilla
3 eggs + 1 egg yolk
18 Tablespoons butter
2 cups sugar

Filling
3/4 cup sugar
3 Tablespoons no sugar needed fruit pectin 
pinch salt
10 ounces frozen blueberries, thawed
1 teaspoon lemon zest
1 Tablespoon lemon juice

​Heat oven to 325 and grease a bundt pan with Pam.  Whisk flour, baking power, baking soda, salt and cinnamon together.

​Whisk buttermilk, lemon zest, lemon juice and vanilla together.

​Gently whisk eggs and yolk together.

​Beat butter and sugar in mixer until light and fluffy.

​Beat in eggs, half at a time.

​Add in a third of the flour mixture and a half of the buttermilk.  Repeat.  Add remaining flour.

​Whisk sugar, pectin and salt together in saucepan.  

​Process blueberries in food processor until mostly smooth.  Transfer 1/4 cup berries to saucepan along with lemon zest.  

​Cook 3 minutes to dissolve pectin.

​Transfer mixture to a bowl and let cool 5 minutes.

​Add remaining puree and lemon juice.   Let cool 8 minutes.

​Spoon 1/2 of batter into bundt pan.

​Using the back of a spoon, make a well in the center of the pan.

​Fill well with half of the puree.

Use a butter knife to swirl the puree into the batter.

​Repeat with remaining batter and blueberry puree.

 Bake 60-70 minutes at 325.

​Cool 10 minutes.  Invert onto wire rack and cool completely.  Carefully remove pan.

​OK, my cake didn't come out of the pan so neatly.  I had to do quite a bit of patching to get the top back on the cake.  So what do I do to hide a messy looking cake?  I drizzle a lemon glaze over the top.

​The glaze hid most of the major flaws on top of the cake and it added a nice bright flavor.  We sliced the cake and it was absolutely delicious!

​We ended up with a little too much blueberry at the top of the cake - which is probably why it didn't come out of the bundt pan cleanly - but other than that - it was awesome!  

Ciao!

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