Marbled Blueberry Bundt Cake
Preheat oven to 325, Spray bundt pan with baking spray that contains flour.
Whisk together in medium bowl:
3c all purpose flour
1 ½ t baking powder
¾ t baking soda
1 t Salt
½ t ground cinnamon
Whisk together in small bowl:
¾ c buttermilk
2 t grated lemon zest
3T lemon juice
2 t vanilla extract
In third Large bowl:
18 TB unsalted butter, softened
In mixer with paddle attachment – beat on medium/high speed
until fluffy (about 3 minutes):
Reduce speed to medium and beat in half of eggs until incorporated,
repeat with remaining eggs (3 large eggs plus 1 large yolk (at room temp))
Reduce speed to low and add 1/3 of the flour mixture,
followed by ½ of the buttermilk mixture, mixing until just incorporated after each
Repeat using ½ of the remaining flour, remaining buttermilk.
Scrape down the bowl and add the remaining flour mixture,
mix at medium low until combined.
Remove bowl from mixer, and fold batter once or twice.
Cover with plastic wrap and set aside while preparing the filling. (batter will inflate).
Whisk together in small sauce pan:
¾ c sugar
3T fruit pectin (recommend sure-jell for less or no sugar needed recipes)
Process in blender:
10 oz blueberries (if frozen thaw first)
Transfer ¼ c of blueberry puree into saucepan and mix to combine.
Heat over medium heat until just simmering (about 3 minutes) stirring frequently.
Transfer to a medium bowl and let cool for 5 minutes.
Add remaining puree and 1t lemon zest and 1T lemon juice.
Let stand for 8 minutes to set.
Spoon half of batter into prepared pan and smooth the top.
Make a ½ inch deep channel in center of batter.
Spoon half of filling into channel and use butter knife or spatula to swirl puree into batter.
Repeat with remaining batter and filling.
Bake until top is golden brown and skewer inserted in center comes out
with no crumbs attached. About 60-70 minutes.
Cool on wire rack for 10 minutes, then invert cake onto rack,
let cool for at least 3 hours before serving.
Serve plain or with lemon glaze or cinnamon whipped cream.