Marbled Blueberry Bundt Cake
3 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoons salt
1/2 teaspoon cinnamon
3/4 cup buttermilk
2 teaspoons lemon zest
3 Tablespoons lemon juice
2 teaspoons vanilla
3 eggs + 1 egg yolk
18 Tablespoons butter
2 cups sugar
3/4 cup sugar
3 Tablespoons no sugar needed fruit pectin
10 ounces frozen blueberries, thawed
1 teaspoon lemon zesst
1 Tablespoon lemon juice
Heat oven to 325 and grease a bundt pan with Pam. Whisk flour, baking power, baking soda, salt and cinnamon together.
Whisk buttermilk, lemon zest, lemon juice and vanilla together.
Gently whisk eggs and yolk together.
Beat butter and sugar in mixer until light and fluffy.
Beat in eggs, half at a time.
Add in a third of the flour mixture and a half of the buttermilk. Repeat. Add remaining flour.
Whisk sugar, pectin and salt together in saucepan.
Process blueberries in food processor until mostly smooth. Transfer 1/4 cup berries to saucepan along with lemon zest.
Cook 3 minutes to dissolve pectin.
Transfer mixture to a bowl and let cool 5 minutes.
Add remaining puree and lemon juice. Let cool 8 minutes.
Spoon 1/2 of batter into bundt pan.
Using the back of a spoon, make a well in the center of the pan.
Fill well with half of the puree.
Use a butter knife to swirl the puree into the batter.
Repeat with remaining batter and blueberry puree.
Bake 60-70 minutes at a325.
Cool 10 minutes. Invert onto wire rack and cool completely. Carefully remove pan.
OK, my cake didn't come out of the pan so neatly. I had to do quite a bit of patching to get the top back on the cake. So what do I do to hide a messy looking cake? I drizzle a lemon glaze over the top.
The glaze hid most of the major flaws on top of the cake and it added a nice bright flavor. We sliced the cake and it was absolutely delicious!