Alright, here goes – career killing post #5, or maybe 20, but who’s counting at this point: I don’t know what it is lately, but my fanboy status for Cook’s Illustrated has been waning with the last two issues.
How can this be? This is like the no-fail magazine.
But “it” did it—it failed me. The last two issues’ recipes have only been okay. With that, this blueberry bundt cake was even less than okay—in fact, I was disappointed—the flavor was off. I didn’t agree with the cinnamon from the onset and even less so at the end. Personally, I would replace that flavor portion with a 1 cup of coconut or 3-4 tablespoons of lime zest. Although what I did like, the blueberry filling—even though my streaking didn’t show through as prominently (probably because I didn’t use enough pectin to set it)—the method of pureeing and swirling the blueberries rather than just dropping them in definitely guarantees a more even blueberry bite.
That said, you guys already know—of course, I’ll still read every issue cover-to-cover, or at least until the end of my subscription.
Blueberry Bundt Cake
Yield: Makes one 12 cup bundt cake
Recipe from Cook's Illustrated, Issue 122 - May & Juen 2013
- 3 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup buttermilk
- 2 teaspoon grated lemon zest
- 3 tablespoon lemon juice
- 2 teaspoon vanilla extract
- 3 large eggs, plus 1 egg yolk, room temperature
- 18 tablespoons unsalted butter, softened
- 2 cups sugar
- ¾ cup (5 ¼ ounces) sugar
- 3 tablespoons Sure-Jell for low-sugar recipes
- Pinch salt
- 10 ounces (2 cups) blueberries
- 1 teaspoon grated lemon zest plus 1 tablespoon juice
Heat oven to 325 degrees F. Coat 12 cup bundt pan with bake spray and lightly dust with flour.
- Whisk flour, baking powder, baking soda, salt and cinnamon in a bowl; set aside. Whisk buttermilk, lemon zest, lemon juice, vanilla; set aside. Gently whisk all eggs and yolk until just combined; set aside.
- Place butter and sugar in a stand mixer bowl and beat on medium-high until pale and fluffy, about 3 minutes, scraping down the bowl as needed. Reduce speed to medium and beat in half of eggs until combined, about 15 seconds. Repeat with remaining eggs, scrape down sides of bowl as needed.
- Reduce speed to low and add one-third of flour mixture, followed by half of buttermilk mixture.
- Repeat step 3 until all batter and buttermilk is combined. Cover bowl and set aside
To make blueberry filling
- Add pectin, blueberries, grated lemon zest in a food processor bowl and process until smooth. Transfer 1/4 cup puree to saucepan and heat until just simmering, about 3 minutes, stirring frequently to dissolve sugar and pectin. Transfer mixture to medium 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, about 8 minutes.
- Spoon half of batter into prepared pan. Using the back of a spoon, create a well. Spoon half of filling in well. Using a knife swirl filling into batter. Repeat swirling with remaining butter and filling.
- Bake until top is golden brown and cake tester is clean of crumbs when inserted and removed from cake, about 60-70 minutes. Cool cake on a wire rack for about 10 minutes, then invert cake directly on wire rack.