It's blueberry season! Let's eat cake, let's share cake, let's take a glamour shot of said cake. We took this beauty over to our friend's house the other night and man oh man if it had A Moment. It's just that good.  


I love this recipe because the berries are really incorporated into the batter, because you make a simple jam from a portion of the fresh berries. This makes gorgeous, deeply flavored swirls in a rich, buttery cake...something I prefer over biting into a baked blueberry blob. This hearkens back to my younger self picking all the blueberries out of a muffin. Deflated, watery, tasteless...nothing that should describe a fresh blueberry. Degradation! But no more with this recipe. 

Try it! You can do this!  

And even if you liberally spray your bundt pan with baking spray and the darn cake still sticks (man, I had a feeling it would happen, I think I cursed it--and I wrote down how you can avoid it), well doggone it, make this easy (as cake?) citrus glaze to mask your mistakes. It improved what's already a lovely thing. I like when that happens. 

This recipe is adapted from Cook's Illustrated, a magazine I've hoarded and now don't know where all those saved issues are.... 

Blueberry Swirl Bundt Cake


3 cups all-purpose flour

1 1/2 teaspoon baking powder

3/4 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cinnamon (yes that seems weird but it really works) 

3/4 cup buttermilk (or do the spoonful of vinegar in milk trick...OR come over to our house and get the rest of our buttermilk out of the fridge) 

2 teaspoons grated lemon zest plus 3 tablespoons juice (this was two lemons) 

2 teaspoons vanilla extract

3 large eggs plus 1 large yolk, room temperature

2 1/4 sticks unsalted butter, softened

2 cups sugar


3/4 cup sugar

3 tablespoons low- or no-sugar-needed fruit pectin

Pinch of salt

2 cups fresh or thawed frozen blueberries

1 teaspoon grated lemon zest plus 1 tablespoon juice


2 cups powdered sugar

3 tablespoons lemon and/or lime juice  



Adjust oven rack to lower-middle position and preheat to 325 degrees. Heavily spray nonstick bundt pan with baking spray and flour. Whisk flour, baking powder, baking soda, salt and cinnamon together in large bowl. Whisk buttermilk, lemon zest, juice and vanilla together in medium-size bowl.

Gently whisk eggs and yolk to combine in third bowl. (I know! The bowls! So many!) 

Using a stand mixer fitted with a paddle, beat butter and sugar on medium-high until pale and fluffy, about 3 minutes, scraping as needed. Reduce speed to medium and beat in half of eggs until incorporated, about 15 seconds, then repeat with remaining eggs, scraping down bowl after incorporating.

Reduce speed to low and add 1/3 of flour mixture, followed by half of buttermilk mixture, mixing until just incorporated after each addition, about 5 seconds.

Repeat using half of remaining flour mixture and all of remaining buttermilk mixture. Scrape down bowl, add remaining flour mixture and mix on medium-low until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with a rubber spatula to incorporate any remaining flour. Cover bowl with plastic wrap and set aside while preparing filling (batter will inflate a bit.)

Filling: Whisk sugar, pectin and salt together in a small saucepan.

Process blueberries in a blender until mostly smooth, about 1 minute.

Transfer 1/4 cup puree and lemon zest to saucepan with sugar mixture and stir to thoroughly combine.

Heat sugar-blueberry mixture over medium heat until just simmering, about 3 minutes, stirring frequently to dissolve sugar and pectin.

Transfer mixture to medium-size bowl and let cool for 5 minutes. Add remaining puree and lemon juice to cooled mixture and whisk to combine. Let sit until slightly set, which make take around 15 minutes. This is an important step! I didn't wait long enough and that was my pan-stick problem. Learn from my impatient ways! 

Spoon half of batter into prepared pan and smooth top. Using back of spoon, create 1/2-inch-deep channel in center of batter. Spoon half of filling into channel.

Using butter knife or small offset spatula, thoroughly swirl filling into batter (there should be no large pockets of filling remaining). Repeat swirling step with remaining batter and filling.

Bake until top is golden brown and skewer inserted in center comes out clean, about 60 to 70 minutes. Let cake cool in pan on wire rack for 10 minutes, then invert cake directly onto wire rack. Allow cake to cool for at least 3 hours before serving.

Want (or in my case need) a glaze?  

Sift powdered sugar into a bowl (at this point, I just barely wiped out a bowl...enough with the bowls!), mix in two tablespoons of juice, adding the remaining tablespoon a drop at a time to make a thick but pourable glaze. Decorate with berries and mint leaves and make someone's day.  

AuthorBeth Ables