Blueberries

Thanks HL! I may have to try that.

Here's the Bundt recipe. It's pretty involved but really very easy and I promise the end result is worth it.

Marbled Blueberry Bundt


3 cups all purpose flour
1 ½ tsp baking powder
¾ tsp baking soda
1 tsp salt
½ tsp ground cinnamon
¾ cup buttermilk
2 tsp grated lemon zest plus 3 tbsp juice
2 tsp vanilla extract
3 large eggs plus 1 large egg yolk, room temperature
18 tbsp unsalted butter, softened
2 cups sugar

Filling
¾ cup sugar
3 tbsp low- or no-sugar-needed fruit pectin
pinch salt
2 cups fresh or thawed frozen blueberries
1 tsp grated lemon zest plus 1 tbsp juice

1. For the : Adjust oven rack to lower-middle position and heat oven to 325*. Heavily spray 12-cup nonstick Bundt pan with baking spray with flour. Whisk flour, baking powder, baking soda, salt and cinnamon together in a large bowl. Whisk buttermilk, lemon zest and juice, and vanilla in a medium bowl. Gently whisk eggs and yolk to combine in a third bowl.
2. Using a stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes, scraping down bowl as needed. Reduce speed to medium and beat in half of eggs until incorporated, about 15 seconds. Repeat with remaining eggs, scraping down bowl after incorporating. Reduce speed to low and add one third of flour mixture, followed by half of the buttermilk mixture, mixing until just incorporated after each addition, about 5 seconds. Repeat using another third of the flour mixture and all of the remaining buttermilk mixture. Scrape down bowl, add remaining flour mixture, and mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Cover bowl with plastic wrap and set aside while preparing filling (batter will inflate a bit).
3. For the filling: whisk sugar, pectin, and salt together in a small saucepan. Process blueberries in blender until mostly smooth, about 1 minute. Transfer ¼ cup puree and lemon zest to saucepan with sugar mixture and stir to 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 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.
4. Spoon half the batter into prepared pan and smooth top. Using back of spoon, create ½ 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 with remaining batter and filling.
5. until top is golden brown and skewer inserted in center comes out with no crumbs attached, 60 to 70 minutes. Let cool in pan on wire rack for 10 minutes, then invert directly onto wire rack. Let cool for at least 3 hours before serving.

Lemon Glaze
3-4 tbsp lemon juice
2 cups confectioners’ sugar

1. While is baking, whisk together 3 tbsp lemon juice and sugar until smooth, gradually adding more lemon juice as needed until glaze is thick but still pourable (mixture should leave a faint trail across bottom of mixing bowl when drizzled from whisk).
2. After has been removed from pan and inverted onto wire rack set in a baking sheet, pour half of glaze over warm and let cool for 1 hour. Pour remaining glaze evenly over and continue to let cool to room temperature, at least 2 hours longer.