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.