I don’t think my family got nearly enough blueberries this past summer.. I mean, my kid can eat a pint in two days. It’s a good thing that I won a year supply of Driscoll’s Berries! I’m totally able to keep up with her berry consumption for now!
I got a great deal on blueberries and decided to make this Blueberry Marble Cake that I found in America’s Test Kitchen. There was more than enough for her and this treat!
There’s a wonderful blueberry puree that is mixed into the batter and then baked in. It was amazing! And with the added glaze and extra berries, it just goes past to amazing to phenomenal!
I wish I still had some of this in the house. I’ve been under a bit more stress recently with the conference that I’m hosting. Who would have thought that 4 hours hosting an online chat would be so draining, but it was! I was so tired after our first day! Thank goodness I’ve spread it out over 4 weeks and not 4 days. Here’s to hoping that next Monday isn’t so chaotic!
For the Bundt Cake
- 3 C flour
- 1 1/2 tea baking powder
- 3/4 tea baking soda
- 1 tea salt
- 1/2 tea cinnamon
- 3/4 C buttermilk
- 2 tea lemon zest
- 3 Tbs lemon juice
- 2 tsp vanilla extract
- 3 eggs
- 1 egg yolk
- 18 Tbs butter
- 2 C sugar
For the Blueberry
- 3/4 C sugar
- 3 Tbs no-sugar fruit pectin (look in the canning area)
- pinch salt
- 2 C blueberries
- 1 tsp lemon zest
- 1 Tbs lemon juice
For the Glaze
- 2 C powdered sugar
- 1/4 C milk
- 2 tea vanilla
For the Blueberry Marble
For the Bundt Cake