Glazed Lemon-Blueberry Poppy Seed Bundt Cake |
|
 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 16 |
|
This recipe was a good way for me to use up my frozen blueberries. Ingredients:
cooking spray |
1 1/2 tablespoons dry breadcrumbs |
1 3/4 cups sugar |
3/4 cup butter, softened |
4 large eggs |
3 cups flour |
1 tablespoon baking powder |
1 tablespoon poppy seed |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 1/2 cups blueberries (fresh or frozen) |
3/4 cup buttermilk |
1/3 cup fresh lemon juice (about 3 lemons) |
1 teaspoon vanilla extract |
1 teaspoon lemon extract |
1 cup powdered sugar |
1 tablespoon 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.
|
|