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Glazed Lemon-Blueberry Poppy Seed Bundt Cake

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 16 servings (serving size: 1 slice)
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

  • Cake:
  • 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
  • Glaze:
  • 1 cup powdered sugar
  • 1 tablespoon nonfat buttermilk
  • 1 tablespoon fresh lemon juice

Nutrition Information

  • calories 304
  • fat 9.8 g
  • satfat 5.7 g
  • monofat 2.7 g
  • polyfat 0.7 g
  • protein 4.7 g
  • carbohydrate 49.6 g
  • fiber 1 g
  • cholesterol 68 mg
  • iron 1.5 mg
  • sodium 300 mg
  • calcium 85 mg

How to Make It

  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.