Lemony Blueberry Poppy Seed Bundt Cake with Simple Glaze

16
Ingredients

15m
Prep Time

50m
Cook Time

1h 5m
Ready In

Recipe: #40784

May 28, 2023

Categories: Desserts, Cakes, Tube/Bundt, Blueberry, Lemon, Brunch Oven Bake, Vegetarian, more

recipe by:
NELady

"We love the glaze, so sometimes I'll double it to add an extra drizzle over the cake. Store any leftovers in an airtight container at room temperature for up to 3 days."

Original is 12-16 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (172.6 g)
Calories 528.8
Total Fat - 21.6 g
Saturated Fat - 2.4 g
Cholesterol - 71.7 mg
Sodium - 237.4 mg
Total Carbohydrate - 79.2 g
Dietary Fiber - 1.6 g
Sugars - 53.3 g
Protein - 6.7 g
Calcium - 146.8 mg
Iron - 1.1 mg
Vitamin C - 6.7 mg
Thiamin - 0.1 mg

Step 1

Preheat the oven to 350°F (175°C). Grease a 10-inch Bundt pan thoroughly, ensuring all crevices are coated with a non-stick cooking spray.

Step 2

In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.

Step 3

In a separate bowl, whisk together the lemon juice, vegetable oil, milk, and eggs until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Avoid overmixing.

Step 5

Stir in the poppy seeds until evenly distributed throughout the batter.

Step 6

Gently fold in the coated frozen blueberries, ensuring they are evenly dispersed.

Step 7

Pour the batter into the greased Bundt pan, spreading it evenly.

Step 8

Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Step 9

While the cake is baking, prepare the simple glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.

Step 10

Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then invert it onto a wire rack placed over a baking sheet.