Glazed Lemon-Blueberry Poppy Seed Bundt Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Fresh blueberries and lemon juice make great flavor partners in this berry-filled bundt cake topped with a sweet and tangy citrus glaze. Garnish with fresh blueberries and ribbons of lemon rind. Ingredients:
cooking spray |
1 1/2 tablespoons dry breadcrumbs |
1 3/4 cups granulated sugar |
3/4 cup butter, softened |
4 large eggs |
13 3/4 ounces all-purpose flour (about 3 cups) |
1 tablespoon baking powder |
1 tablespoon poppy seeds |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 1/2 cups fresh blueberries |
3/4 cup nonfat buttermilk |
1/3 cup fresh lemon juice (about 3 lemons) |
1 teaspoon vanilla extract |
1 teaspoon lemon extract |
1 cup powdered sugar |
1 tablespoon nonfat 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.
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