We have always been a blueberry family. I think a lot of that is because I grew up in Amish County and fresh blueberries were available in the summer for about $5 per quart. Now that I live in Pittsburgh, I know how insanely cheap that is. One summer, my mom decided that she wanted to have enough blueberries for the entire year. I happened to be in Spain studying at la Universidad de Salamance. When I returned home, one entire freezer was filled with quart-sized bags of blueberries. Go big or gome home, I guess. That year we ate tons of blueberries.
Luckily, I love blueberries. Pierre is from Maine (I think it might be a law that they have to love blueberries and maple syrup) so he loves them too. My dad has always been more of a lemon or coconut kind of guy. This year for Easter I was trying to come up with a dessert but no one would help. My dad of course requested something that was lemony. I was on a blueberry muffin obsession so I went on the search to incorporate both flavors. I stumbled upon this recipe from Martha Stewart. It was not exactly what I wanted, so I made some changes.
The blueberry muffin recipe that I am so obsessed with is from Cook’s Illustrated. You can find it here. I love the jam-like swirl in the muffins and thought that would be an excellent addition to Martha’s cake.
First, you need to make the jam. Add a pint of blueberries and 1 teaspoon of sugar to a medium-sized skillet.
Cook on medium until reduced by almost half and thickend. The picture below is not done yet.
Now it is done. It is thick and reduced.
Now, set this aside and allow it to cool for a while.
Once the jam is cool, you can start mixing the cake.
Preheat the oven to 350 degrees.
Start with the dry ingredients first. I like to mix the flour, baking soda, and salt in the bowl with a whisk. I am way too lazy to sift my ingredients.
On to the wet ingredients. I start with 2 sticks of room temperature butter. To avoide clumps, I beat the butter with my hand mixer first.
Then, I add the sugars. I reduced the sugar from Martha’s original recipe. I like less sweet desserts. Plus, it allowed me to make lemon ice cream for easter and lemon sauce for father’s day!
Then mix until light and fluffy.
Begin adding the eggs one at a time, making sure each is incorporated before adding another.
After all 4 eggs are incorporated, add the vanilla. Then, begin alternating between adding the dry mixture and the yogurt. Martha said to use sour cream however, I like to cut some fat where I can. (Martha also did not use whole wheat pastry flour.)
Gently fold in the blueberries and lemon zest.
Spray your bundt pan with cooking spray.
Then add half of the batter.
And half of the jam.
And swirl! I use a butter knife. Repeat with the remaining batter and jam. It should look like this (pretty).
Put on the bottom rack of the oven and bake for 60-70 minutes. Test before removing from the oven.
Allow to cool on a wire rack for about 30 minutes. Then invert and allow to cool on a rack.
Serve with lemon sauce and whipped cream.
Prep Time: 30 minutes
Cook Time: 60-70 minutes
Keywords: dessert July 4th cake summer
For the Jam
- 1 pint of blueberries, cleaned
- 1 teaspoon of sugar
For the Cake
- 2 1/2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks (1 cup) of softened butter
- 3/4 cup light-brown sugar, not packed
- 3/4 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup of nonfat Greek yogurt
- 1 pint blueberries, cleaned
- zest of 1 lemon
- nonstick cooking spray
For the Jam
1. Add the blueberries and sugar to a medium sauté pan to make the jam.
2. Cook on medium for 5-10 minutes or until reduced by about half. It should be thicker and the berries should be broken. It should not look watery.
3. Allow jam to cool for at least 15 minutes.
For the Cake
1. Preheat the oven to 350 degrees.
2. In a small bowl, mix the flour, baking powder, and salt.
3. In a large bowl, beat the butter until creamy.
4. Add the brown sugar and granulated sugar and beat with an electric mixer until light and fluffy.
5. Add the eggs one at a time. Make sure they are incorporated.
6. Add vanilla. Mix to incorporate.
7. Begin alternating additions of flour and yogurt. You should have three additions of flour and two additions of yogurt.
8. Gently fold in the blueberries and the lemon zest.
9. Coat a bundt pan (at least 12 cups) with oil.
10. Add half of the batter to the pan. Then, add half of the jam. Use a butter knife to swirl. Repeat.
11. Bake on the bottom rack for 60-70 minutes of until a toothpick comes out clean. Allow to cool on a rack for about 30 minutes. Remove from the pan and cool completely.