Marbled Blueberry Bundt Cake

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Appears in Cook's Illustrated May/June 2013, America's Test Kitchen TV

Tossing large, cultivated blueberries into a Bundt cake gave us big blue blowouts and little fresh flavor. We looked for a way to make the star of the show less of a problem.

SERVES 12

TIME 2¼ hours, plus 3 hours cooling

has video

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...

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