Blueberry Lemon Poppyseed Bundt Cake

By zircon50

Ingredients

• FOR THE CAKE:
• 1/2 Cup Unsalted Butter
• 3/4 Cup Brown Sugar
• 2 Eggs
• 1 tsp. Vanilla Extract
• 1/2 Cup Lemon Juice
• 1 Tbsp. Lemon Zest
• 2 Cups Flour
• 1/2 tsp. Baking Soda
• 1/2 tsp. Sea Salt
• 1 Tbsp. Poppy Seeds
• 1 1/4 Cups Fresh Blueberries (tossed with 1 Tablespoon of flour)
• FOR THE GLAZE:
• 1 Cup Powdered Sugar
• 2 Tbsp, Lemon Juice
• Lemon Zest for Garnish

Preparation

Step 1

Preheat oven to 350°

In your mixer, mix butter and sugar until creamy. Add vanilla, then eggs one at a time until well blended.

Add lemon juice and lemon zest.

In a separate bowl, mix flour, baking soda, and salt .Slowly add to the butter mixture with your mixer going.

Add poppy seeds.

Remove bowl from mixer and mix in blueberries with a spoon or spatula.

Pour mixture into a greased and floured bundt.

Place in the oven for 1 hour and 15 minutes.

Remove from oven and allow to cool for 15 minutes before removing from the bundt pan. Place on a cooling rack to cool completely.

FOR THE GLAZE: add one Tbsp. lemon juice into 1 cup powdered sugar and stir well. Add more lemon juice, 1 tsp. at a time, until glaze becomes like a very thick syrup. Pour over the top of the cooled cake, sprinkle with lemon zest, and serve.