Blueberry Swirl Pound Cake

Preheat oven to 325°F (170°C).

For cake: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until light and fluffy, about 5 minutes, stopping to scrape bottom and sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla.

In a medium bowl, whisk together flour, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating until just combined after each addition, and stopping to scrape bottom and sides of bowl.

Spray a 12-cup Bundt pan with baking spray with flour. Spoon two-thirds of batter (about 5 cups or 1,200 grams) into prepared pan. Firmly tap pan on kitchen towel-lined counter 4 to 5 times to release any air bubbles. Using the back of a spoon, make a 1⁄2-inch-deep, 1-inch-wide trench in center of batter in pan, leaving a 1⁄2-inch border around sides.

In a small bowl, stir together fruit spread and 1⁄4 cup (60 grams) batter. Gently spoon fruit mixture into trench in batter in pan, avoiding sides of pan. Using a knife, gently swirl fruit mixture into batter. Spoon remaining batter on top, gently spreading with an offset spatula.

Bake until a wooden pick inserted near center comes out clean, 1 hour to 1 hour and 5 minutes. Let cool in pan on a wire rack for 15 minutes. Invert cake onto wire rack, and let cool completely.

For glaze: In a small bowl, whisk together confectioners’ sugar, milk, lemon juice, and vanilla until smooth. Slowly pour glaze onto cooled cake. Let stand until glaze is set before serving, 15 to 20 minutes. Store in an airtight container for up to 3 days.