Blueberry Swirl Bundt Cake
A lovely moist bundt cake with a surprise blueberry swirl inside, glazed in a brilliant purple blueberry glaze.
Equipment
- 10-cup bundt pan
- Stand mixer
Ingredients
Blueberry Jam
- 2 cups blueberries, fresh or frozen
- 1/4 cup sugar
- 1 pinch salt
- 1 teaspoon lemon juice
Bundt Cake
- 2 1/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- zest of 1 lemon
- 1/2 cup brown sugar
- 3/4 cup sugar
- 8 ounces unsalted butter, room temperature
- 4 eggs, room temperature
- 1 teaspoon vanilla
- juice of 1 lemon
- 1 cup plain whole-milk yogurt
Blueberry Glaze
- 1 1/2 cups powdered sugar, sifted
- 1/2 cup blueberries, fresh or frozen & thawed
- 1 teaspoon fresh lemon juice
Instructions
For the jam:
- Place blueberries, sugar, and salt in a small saucepan. If using frozen blueberries, add 2 tablespoons of water. Bring to a boil; reduce heat to a simmer and cook, stirring often, until thickened, about 15 minutes. Allow to cool while making the cake batter.
For the cake:
- Spray a 10-cup bundt pan generously with pan spray. Put in freezer until ready to use. Preheat oven to 350° F.
- Sift together flour, baking powder, baking soda, and salt in a large bowl. Stir in lemon zest.
- In the bowl of a stand mixer fitted with the paddle attachment, whip the butter until fluffy and soft, 1-2 minutes. Add sugars; cream until light and fluffy, another 2-3 minutes. Add eggs one at a time, scraping bowl with a spatula in between each addition. Stir in vanilla.
- Combine lemon juice & yogurt in a liquid measuring cup or small bowl.
- Alternate adding the dry ingredients and the yogurt mix into the stand mixer, starting and ending with flour mix. Scrape down bowl with spatula as necessary.
For the swirl:
- Remove prepared bundt pan from freezer. Pour half of cake batter into pan and use a spatula to even it out.
- Create a trough in the batter using the back of a spoon. Pour about 3/4 of the blueberry jam evenly into trough. Using a knife, swirl the jam with the cake batter. Repeat this process with remaining batter and jam.
- Bake until toothpick inserted in the center of cake comes out clean, about 45-55 minutes.
- Allow to cool for about 20 minutes. While still just slightly warm, invert cake onto a cooling rack and remove from pan. Allow to finish cooling completely.
For the glaze:
- Puree the blueberries using a food processor or emulsion blender. Strain through a fine-mesh sieve to remove skins. You should end up with 3-4 tablespoons of blueberry juice.
- Stir together powdered sugar, lemon juice, and 3 tablespoons of blueberry juice. You may need to add a little more juice or powdered sugar to achieve the desired thickness. You want it to be thick but pourable.
- Spoon glaze onto cooled cake, allowing it to drip over the sides.
Did you try this recipe?
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