Testing Marbled Blueberry Bundt Cake Recipe

The goal of this recipe was to produce an attractive Bundt cake featuring a swirl of fresh-tasting blueberry.  Again we are testing a recipe for Cook’s Illustrated.  The recipe had lots of steps and lots of ingredients.  It was time consuming, but oh so worth it.

Marty is the cake person in our family.  I took pictures, over 120, while he worked.  I also washed up behind him.  I think I washed every bowl, measuring cup, measuring spoon, spatula a gazillion times.

I have pruned the pictures down to 25.  That was tough, I had some great pictures.  But I thought, attention span, Janet, attention span.  Let us begin.

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Gathering of ingredients

Marty checking the first step, and gathering more ingredients.  Do you think it called for enough butter?

                                                            

I can’t tell you how many times I washed these bowls.  One was for wet, one for dry, one for the mixture. 

The chef separating eggs.

Creaming butter and sugar.

The pan ready to be buttered, even though it is a non stick pan.  You can’t have too much butter.

Butter and sugar creamed.

                                                           

Wet ingredients going into the dry.

Blueberries being pureed. 

                                            

Beginning the blueberry sauce.

Here come the pureed blueberries.

Cooked sauce and the remaining pureed blueberries mixed together.

Marty is dropping dollops of batter for the first layer.

 

Here Marty is making a trough to hold some of the blueberry sauce.

                                                             

He is spooning some sauce into the trough.  Then he swirled the sauce with a fork.  Later there is a picture of the swirling.  I missed it the first time around.

Layer two coming up.

And we repeat the process.

Swirling as promised.

        

Into the oven.                              Done, and out of the oven.

Three hours of cooling.  First this way, then upside down on a cooling rack.  I didn’t get a picture of that.  Over 125 pictures and I missed a pan sitting upside down for three hours.

                                                    

Cooled and ready to cut.

 

Cooled but still a little warm. 

Warm cake with powdered sugar.

This cake is so good.  Sweet and tart at the same time.  It has lemon zest and juice in it.  Yummy.

This is another keeper.  We all four loved it.  Marty and Luis each had a slice for breakfast.  In fact they put them in the microwave to warm for a few seconds.  I heard there was butter involved.