Glazed Lemon-Blueberry Poppy Seed Bundt Cake

Glazed Lemon-Blueberry Poppy Seed Bundt Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cake:

  • Cooking spray 1½ tablespoons dry breadcrumbs

  • cups granulated sugar

  • ¾

    cup butter, softened

  • 4

    large eggs

  • 13¾

    ounces all-purpose flour (about 3 cups)

  • 1

    tablespoon baking powder

  • 1

    tablespoon poppy seeds

  • ½

    teaspoon baking soda

  • ½

    teaspoon salt

  • cups fresh blueberries

  • ¾

    cup nonfat buttermilk

  • cup fresh lemon juice (about 3 lemons)

  • 1

    teaspoon vanilla extract

  • 1

    teaspoon lemon extract

  • Glaze:

  • 1

    cup powdered sugar

  • 1

    tablespoon nonfat buttermilk

  • 1

    tablespoon fresh lemon juice

Directions

1. Preheat the oven to 350°. 2. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs. 3. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt); stir with a whisk. Add blueberries to flour mixture; toss to coat. Combine 3/4 cup buttermilk, 1/3 cup juice, and extracts. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into prepared pan. 4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool pan on a wire rack 10 minutes. Remove cake from pan; cool on rack. 5. To prepare glaze, place powdered sugar in a small bowl; add 1 tablespoon buttermilk and 1 tablespoon juice, stirring with a whisk until combined. Pour glaze over warm cake; cool completely.


Nutrition

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