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!
Blueberry Marble Bundt Cake
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
- Preheat the oven to 325℉ and prepare a bundt pan with shortening or butter and flour. Coat all the nooks and crannies.
- Place the dry ingredients into a large bowl and stir with a fork.
- Combine the buttermilk, lemon and vanilla into a smaller bowl.
- In a third bowl, whisk the eggs and yolk.
- Place the butter and sugar into your mixer and beat for three minutes on medium-high speed. Reduce the speed and add the eggs in two additions making sure that they have been incorporated completely. Alternate adding the flour and buttermilk mixtures to the bowl. 1/3 flour and 1/2 the buttermilk increments. Cover the bowl and set aside while preparing the blueberries.
- Mix the sugar, pectin, and salt together and place into a medium pot.
- Blend the blueberries until mostly smooth. You can use a food processor, immersion blender or just the back of a fork. Add 1/4 cup of the puree with the lemon zest and juice to the pot and cook over medium heat. Bring to just a simmer, the sugar and pectin should be completely dissolved. Remove from heat and allow to cool for five minutes.
- Pour the remaining blueberry puree into the cooled mixture and whisk together.
- Pour half the cake batter into the prepared bundt pan. Use the back of a spoon to make a well in the batter (think of it like a moat in the middle). Spoon half the filling into the well and swirl it around with a knife. Add the remaining cake batter and repeat with the blueberry puree.
- Bake for 60 to 70 minutes. The top should be golden an a skewer should come out clean.
- Let cool for 10 minutes in the pan then invert it over a cooling rack and allow to completely cool before unmolding and serving.
- To add the glaze, mix sugar, milk and vanilla and stir to combine. You can thin it our with more milk and less sugar. Top with additional blueberries and enjoy!