Marbled Blueberry Bundt Cake

SERVES Serves 12

TIME 2¼ hours, plus 3 hours cooling

WHY THIS RECIPE WORKS

Switching from flavor-packed wild Maine blueberries to oversized, bland cultivated blueberries wreaks havoc in a cake. The berries refuse to stay suspended in the batter and burst into bland, soggy pockets in the heat of the oven. We solved these problems by pureeing the fruit, seasoning it with sugar and lemon, and bumping up its natural pectin content with low-sugar pectin for a thickened, fresh tasting filling that can be marbled throughout the cake. Switching from flavor-packed wild Maine blueberries to oversized, bland cultivated blueberries wreaks havoc in a cake. The berries refuse to stay suspended in the batter and burst into bland, soggy pockets in the heat of the oven. We solved these problems by pureeing the fruit, seasoning it with sugar and lemon, and bumping up its natural pectin content with low-sugar pectin for a thickened, fresh tasting filling that can be marbled throughout the cake.

INGREDIENTS

subheading: CAKE:

3 cups (15 ounces) all-purpose flour

1 ½ teaspoons baking powder

¾ teaspoon baking soda

1 teaspoon salt

½ teaspoon ground cinnamon

¾ 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 ¼ sticks) unsalted butter, softened

2 cups (14 ounces) sugar

subheading: FILLING:

¾ cup (5 ¼ ounces) sugar

3 tablespoons low- or no-sugar-needed fruit pectin

Pinch salt

10 ounces (2 cups) fresh or thawed frozen blueberries

1 teaspoon grated lemon zest plus 1 tablespoons juice

note: BEFORE YOU BEGIN

Spray the pan well in step 1 to prevent sticking. If you don’t have nonstick baking spray with flour, mix 1 tablespoon melted butter and 1 tablespoon flour into a paste and brush inside the pan. For fruit pectin we recommend Sure-Jell for Less or No Sugar Needed Recipes. Ball Fruit Pectin will not work. If using frozen berries, thaw them before blending in step 3. This cake can be served plain or with Lemon Glaze or Cinnamon Whipped Cream ( see related content). Spray the pan well in step 1 to prevent sticking. If you don’t have nonstick baking spray with flour, mix 1 tablespoon melted butter and 1 tablespoon flour into a paste and brush inside the pan. For fruit pectin we recommend Sure-Jell for Less or No Sugar Needed Recipes. Ball Fruit Pectin will not work. If using frozen berries, thaw them before blending in step 3. This cake can be served plain or with Lemon Glaze or Cinnamon Whipped Cream ( see related content).

Directions at americastestkitchen.com

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