Marbled Blueberry Bundt Cake

Name: Marbled Blueberry Bundt Cake
Yield: Serves 12
Ingredients: 3 cups (15 ounces; 425 grams), 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; 397 grams), sugar; 3/4 cup (5 1/4 ounces; 149 grams), sugar; 3 tablespoons low- or no-sugar-needed, fruit pectin; Pinch, salt; 10 ounces (283 grams; 2 cups) fresh or thawed, frozen blueberries; 1 teaspoon, grated lemon zest plus 1 tablespoons juice

34 comments

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

Desserts or Baked Goods

Fruit

Fruit Desserts

Cakes

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.

SERVES12

TIME2¼ 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...

This is a members' feature.