Marbled Blueberry Bundt Cake

Published May 1, 2013. From Cook's Illustrated.

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… read more

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.

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Serves 12

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).

Ingredients

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