It’s time for another addition of the Secret Recipe Club!
This month I was assigned Canela Kitchen. I was excited to check out a new blog and Gloria did not disappoint. There were just so many recipes I wanted to make. I planned on making her Crabmeat Canelloni, but the weekend got away from me. I spent all day Saturday making a brisket and I wanted to make something easy. And sweet.
Then I discovered Gloria’s love of lemon. She likes it more than chocolate! I’m not quite there, but I do love a really good lemon recipe. I was torn between her Lemon Puddings, Lemon Meringue Bread Pudding (OMG!), and this bundt cake. Per the usual when I can’t decide, I let Mike pick, and bundt cake it was. I have major plans to make the bread pudding and a few other recipes from Gloria’s blog. You really need to check her out.
This cake is moist, delicious, and really easy to make. My house smelled fabulous all morning, and I came home from my lunch shift to find almost half the cake was gone. I guess Mike and the boys liked it. 😉 I’m thinking about making a macaron version of this cake. It could be magic.
One Year Ago: Colorful Spiraled Cookies
Lemon-Blueberry Poppy Seed Bundt Cake
- Non-stick cooking spray
- 1 1/2 tablespoons dry breadcrumbs
- 3/4 cup butter softened
- 1 3/4 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon poppy seeds
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup frozen blueberries divided
- 6 ounces plain Greek yogurt
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon lemon juice
- 1/2 tablespoon lemon zest
Preheat oven to 350 degrees F.
Coat a bundt pan with non-stick cooking spray and bread crumbs.
In a large bowl, combine flour, baking powder,poppy seeds, baking soda, and salt. Add 1 cup frozen blueberries to flour mixture and stir to coat berries; set aside.
In a medium bowl, combine yogurt, lemon juice, and vanilla; set aside.
Cream together butter and sugar until pale and fluffy, about 2 minutes. Add eggs, one at a time, mixing until just combined after each addition.
Add 1/3 flour mixture to butter mixture, mix until just moistened. Add 1/2 yogurt mixture, mix until just combined. Repeat, alternating flour and yogurt mixtures. Scrape sides of bowl as needed. Batter will be pretty thick.
Spoon batter into prepared bundt pan. Smooth top of batter until even. Top with remaining 1/2 cup frozen blueberries.
Bake for 45 minutes, until cake is golden brown and a toothpick inserted in the center comes out clean.
Cool on a wire rack for 10 minutes. Remove cake from pan.
Whisk together powdered sugar, milk, lemon juice, and lemon zest. If glaze is too thick, add more milk; if glaze is too thin, add more powdered sugar. Drizzle over warm cake.