Lemony Blueberry Poppy Seed Bundt Cake with Simple Glaze

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.

Step 11: Drizzle the glaze over the warm cake, allowing it to drip down the sides. Sprinkle additional lemon zest on top, if desired.

Step 12: Allow the cake to cool completely before slicing and serving.