My sister-in-law (Mr. Man’s sister) gets me magazine subscriptions for my birthday. Last year she included the Cook’s Illustrated subscription. It is a wonderful publication. Thing is, they really get down to the nitty gritty of why, how and why some more….something we all know is way too time consuming for a multi-tasker like myself. I just have to get to whatever I need to do in about 1 shot and sometimes less! Glad they do their homework, for them, for me….for all of us!
When I read their recipe for Blueberry Bundt Cake I was taken back on how simple and logical it was to make a blueberry puree (they called it a blueberry filling) for the cake as opposed to simply adding the blueberries to the cake mix. Even distribution of the blueberry taste is pure genius! Why didn’t I think of that?! Well…..I remember….I didn’t think of that because I was probably rushing to make my cake in the past and didn’t stop to calculate how better it would be if the blueberries were evenly dispersed!
This is a beautiful cake, the taste is out of this world and it really elevates a simple blueberry Bundt cake to become an elegant dessert.
(Yes…I did change a few things….I had to make it mine!)
For the Cake:
3 cups all-purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup buttermilk
Zest of 1 lemon
3 tablespoons fresh lemon juice
2 teaspoons vanilla
3 large eggs plus 1 large yolk
18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
2 cups sugar
For the blueberry puree:
3/4 cup sugar
1/2 teaspoon cornstarch
2 cups fresh or thawed frozen blueberries
Zest and juice of one lemon
For the puree:
In a small saucepan combine your sugar, cornstarch, blueberries, lemon zest and juice. Using a wooden spoon combine everything well. Bring to a boil and reduce to a simmer. Let your mixture simmer for about 20 minutes. Remove from the heat. Using an immersion blender (or in your blender) puree your mixture. I wanted some blueberry texture so I didn’t make it completely soft. Let this cool to room temperature (very important to let it cool to room temperature to obtain the proper texture). You will notice your puree will start to look and feel like jelly. Set aside until ready to use.
For the cake:
Preheat your oven to 325 degrees F. Grease and flour your Bundt cake pan. Set aside.
In a large bowl whisk your flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a medium bowl combine your buttermilk, vanilla, lemon zest and juice. Set aside.
In a small bowl whisk your eggs. Set aside.
In your mixer cream together your butter and sugar until pale and fluffy (about 3 minutes). Add your eggs, combine well. Reduce speed to low and add 1/3 of your flour mixture, followed by half of buttermilk mixture, mixing until just incorporated. Repeat using 1/2 of remaining flour mixture followed by remaining buttermilk mixture. Scrape down bowl, add remaining flour mixture, and mix at medium-low speed until batter is thoroughly combined.
Spoon half the batter into your prepared cake pan. Smooth top. Using the back of a spoon, create 1/2-inch deep channel in center of batter. Spoon half of puree into channel. Using a butter knife thoroughly swirl filling into batter. Repeat swirling step with remaining batter and puree. *there should be no large pockets of puree remaining.
Bake in your preheated oven for 60-70 minutes (mine took 65). Let cake cool on a wire rack for about 10 minutes, then invert cake directly onto wire rack. Let cake cool for a few hours prior to serving.
Printer Friendly: Blueberry Swirl Bundt Cake
Peace and Genius,