Marbled Blueberry Bundt Cake
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 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.