Lemon-Blueberry Poppy Seed Bundt Cake

ByJulie

It’s time for another addition of the Secret Recipe Club!

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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.

LBPS Cake 3

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.

LBPS Cake 2

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.

LBPS Cake 1

One Year Ago: Colorful Spiraled Cookies

Complete your brunch with some fresh fruit and a fried egg sandwich alongside a slice of this bundt cake.

Canela Kitchen

Lemon-Blueberry Poppy Seed Bundt Cake

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12
Ingredients Method

Ingredients
  

Cake:
  • Non-stick cooking spray
  • 1 ½ tablespoons dry breadcrumbs
  • ¾ cup butter, softened
  • 1 ¾ cups sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon poppy seeds
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cup frozen blueberries, divided
  • 6 ounces plain Greek yogurt
  • ⅓ cup fresh lemon juice
  • 1 teaspoon vanilla
Glaze:
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1 tablespoon lemon juice
  • ½ tablespoon lemon zest

Method
 

  • 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.

Glaze:

  • 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.

Tried this recipe?

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I’m Julie, the creator of White Lights on Wednesday, where I share simple, reliable comfort food and retro recipes. From easy desserts to party-ready appetizers, these are recipes you’ll come back to again and again.

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22 Comments

  6. Julie, what a beautiful cake! Gloria is such a dear…and you picked a lovely recipe. This could become my daughter’s new favorite 🙂

    Reply

  9. This cake looks and sounds delicious! And, I’m glad to hear I’m not the only one who makes my hubby decide which recipe to make 🙂

    Reply

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