Marbled Blueberry Bundt Cake
"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..."
INGREDIENTS
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3 cups (15 ounces) all-purpose flour
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1 1/2 teaspoons baking powder
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3/4 teaspoon baking soda
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1 teaspoon salt
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1/2 teaspoon ground cinnamon
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3/4 cup buttermilk
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2 teaspoons grated lemon zest plus 3 tablespoons juice
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2 teaspoons vanilla extract
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3 large eggs plus 1 large yolk, room temperature
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18 tablespoons (2 1/4 sticks) unsalted butter, softened
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2 cups (14 ounces) sugar
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3/4 cup (5 1/4 ounces) sugar
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3 tablespoons low- or no-sugar-needed fruit pectin
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Pinch salt
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10 ounces (2 cups) fresh or thawed frozen blueberries
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1 teaspoon grated lemon zest plus 1 tablespoons juice
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