Blueberry marble bundt cake

Serves 12

  1. 546g sugar
  2. 18tb butter
  3. 3 eggs + 1 yolk, beaten together
  4. 425g flour
  5. 1/2tb baking powder
  6. 3/4tsp baking soda
  7. 1/2tsp cinnamon
  8. 1-1/4tsp salt
  9. 3/4 cup butermilk
  10. 2tsp vanilla
  11. 1tb lemon zest + 4tb juice
  12. 3tb low- or no-sugar pectin
  13. 10oz or 2 cups blueberries, pureed
  • Cream 387g sugar with butter. Add eggs in a slow, steady stream with beater running. Beat in 4-7 + 1tsp salt and 9-10 + 2tsp zest/3tb juice in 5 additions, beginning and ending with dry ingredients. Cover bowl with plastic and set aside.
  • Heat remaining sugar, salt and zest with pectin and 4tb blueberries, stirring constantly, until simmering, about 3 minutes. Set aside and let cool. Mix in remaining juice and blueberries and rest until thickened, about 8 minutes.
  • Add half of batter to a 12 cup bundt pan. Run back of a spoon over batter to make a 1/2in deep track. Fill with half of blueberry mixture and fold into batter with a butter knife. Repeat and bake at 325 degrees for 70 minutes. Cool in pan for 10 minutes. Transfer to rack and cool for 3 hours. Serve.
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