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.
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
How to Make It
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.
I made this for Easter and everyone loved it. I prepared the pan by smearing it with stick butter and followed up with the bread crumbs. Once it was baked, I used a rubber spatula to loosen up the sides before I inverted the cake to a pan - it came out beautifully! Also FYI this was made in high altitude (6500 ft) and I did not have to adjust the recipe.
this was perfect and exactly what I was looking for: something delicious, but not heavy, and with little fuss! I used flour instead of breadcrumbs and the cake came out beautifully. I used almond extract forgetting I do have lemon but it worked fine. I used frozen blueberries and added to the flour mixture at the last secons, before I was ready to combine all the ingredients. I only used fresh lemon juice in the glaze and bottled for the cake so to make myself feel better, I added lemon peel to the glaze :) to make the cake look nice, I highly recommend sifting the powdered sugar so you don't have clumps and the glaze looks nice!
I love lemon desserts. This one is a keeper. I wanted to make this in all of my free time (wink, wink) after birthing my daughter. Needless to say, that didn't happen. But, my sister, who is a self-proclaimed non-cooker/baker, made it for me. It was delectable! I highly recommend this as a dessert for bringing somewhere or to someone.
I made this cake for a family brunch and didn't know what to expect. Well everyone loved it!!! The fam thought I bought it from whole foods! lol! I did substitute egg beaters for the eggs and garnished with blueberries. I'm making again to bring to work, highly recommend! Also is great any time of day..breakfast, brunch, whenever!
So yummy! The only thing bad is a common problem it seems: gets stuck in the pan. I've made it twice so far, different both times. I followed the directions once, used cooking spray and breadcrumbs, and once with the baking spray with flour in it. The directions way was best, but it still took a bit of shaking to come out and wasn't totally perfect. But it was a lot better than the other way. The taste is so light and fluffy and yummy! It is quite delicious!
I thought the recipe went together easily but when I got ready to remove from the bundt pan, it would not budge. It eventually started coming out but some of it stuck in the pan. I noticed that the places where it stuck had lots of blueberries bunched together. The blueberries I used were fairly large but do not know if that made a difference. The taste was great with my morning coffee; not too sweet.
I actually took this to a fancy brunch and it was definitely a hit. I was very proud to serve this among the other fancier desserts. Be sure to prepare the bundt pan, as I did have some difficulty removing it. Also, take the time to make this dessert, because it is time consuming, but worth it. I also shaved some extra lemon rinds and sprinkled some fresh blueberries. Will make again!
It was easy to make, was done in the 45 minutes and it came easily out of the bundt pan. My family loved it and have been going back for more. Perfect dessert for spring and Easter. Loved the blueberries.
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