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Lemon-Blueberry Poppy Seed Bundt Cake

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Author Canela Kitchen

Ingredients

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

Glaze:

  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1 tablespoon lemon juice
  • 1/2 tablespoon lemon zest

Instructions

  1. Preheat oven to 350 degrees F.
  2. Coat a bundt pan with non-stick cooking spray and bread crumbs.
  3. 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.
  4. In a medium bowl, combine yogurt, lemon juice, and vanilla; set aside.
  5. 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.
  6. 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.
  7. Spoon batter into prepared bundt pan. Smooth top of batter until even. Top with remaining 1/2 cup frozen blueberries.
  8. Bake for 45 minutes, until cake is golden brown and a toothpick inserted in the center comes out clean.
  9. Cool on a wire rack for 10 minutes. Remove cake from pan.

Glaze:

  1. 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.