Glazed Lemon-Blueberry Poppyseed Bundt Cake
This is a great bundt cake for spring featuring lemon, blueberries, and poppyseed. In fact, it can rise to a special occasion such as Easter Brunch. Easy to make, not too sweet, yet lots of flavor. I love lemon flavor in a spring cake, and this recipe has fresh lemon juice in the cake and glaze, as well as lemon extract in the cake. Sometimes bundt cakes stick coming out of the pan, but this recipe slips out of the pan easily.
Glazed Lemon-Blueberry Poppy Seed Bundt Cake
Lovingly Adapted from David Bonom, Cooking Light, April 2009
Ingredients
Ingredient Checklist
Cake:
Cooking spray
1 ½ tablespoons dry breadcrumbs
1 ¾ cups granulated sugar
¾ cup butter, softened
4 large eggs
13 ¾ ounces all-purpose flour (about 3 cups)
1 tablespoon baking powder
1 tablespoon poppy seeds
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups fresh blueberries
¾ cup nonfat buttermilk
⅓ 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
Instructions Checklist
Step 1
Preheat the oven to 350°.
Step 2
To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
Step 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.
Step 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.
Step 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.
Glazed Lemon-Blueberry Poppyseed Cake For Spring
Bon Appétit et Bon Weekend…Bonnie