GLAZED LEMON-BLUEBERRY POPPY SEED BUNDT CAKE

Glazed Lemon-Blueberry Poppy Seed Bundt Cake image

Provided by Abby Girl

Categories Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 18

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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

Steps:

Preheat the oven to 350°.
To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
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.
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.
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.

Nutrition Facts : Calories 315.2, Fat 10.5, SaturatedFat 6, Cholesterol 76.2, Sodium 277.3, Carbohydrate 51.2, Fiber 1.1, Sugar 31.6, Protein 4.8