Glazed Lemon-Blueberry Poppy Seed Bundt Cake

Glazed Lemon-Blueberry Poppy Seed Bundt Cake
Photo by Becky Luigart-Stayner

Ingredients

  • 1/3 cup fresh lemon juice (about 3 lemons)
  • ¾ cup butter, softened
  • 1 tablespoon poppy seeds
  • ½ teaspoon baking soda
  • Glaze:
  • 1 tablespoon fresh lemon juice
  • Cake:
  • + 13 more ingredients
    • 1 tablespoon nonfat buttermilk
    • 1 teaspoon lemon extract
    • 1 ½ tablespoons dry breadcrumbs
    • Cooking spray
    • ¾ cup nonfat buttermilk
    • 13 ¾ ounces all-purpose flour (about 3 cups)
    • 1 tablespoon baking powder
    • 1 cup powdered sugar
    • 1 ½ cups fresh blueberries
    • ½ teaspoon salt
    • 4 large eggs
    • 1 ¾ cups granulated sugar
    • 1 teaspoon vanilla extract

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 ...

View full recipe at My Recipes

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