Wednesday, April 15, 2009

Glazed Lemon-Blueberry-Poppy Seed Bundt Cake

When blueberry meets lemon-poppy seed in a Bundt cake, your taste buds start dancing around in pure delight. Add a little lemon-buttermilk glaze--and watch out! You need to be prepared because after your taste buds are done dancing, they start singing praises of "Hallelujah" and chanting "where have you been all my life?"

This Bundt cake was so easy to make that I wasn't adequately prepared for its goodness. However, you must consider yourself warned:-)


Cooking spray
1 1/2 tablespoons dry breadcrumbs
1 3/4 cups granulated sugar
3/4 cup butter, softened
4 large eggs
13 3/4 ounces all-purpose flour (about 3 cups)
1 tablespoon baking powder
1 tablespoon poppy seeds
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups fresh blueberries
3/4 cup nonfat buttermilk
1/3 cup fresh lemon juice (about 3 lemons)
1 teaspoon vanilla extract
1 teaspoon lemon extract

1 cup powdered sugar
1 tablespoon nonfat buttermilk
1 tablespoon fresh lemon juice


1. Preheat oven to 350 degrees. Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs. (Note from Holli: I did not measure the breadcrumbs, although it seemed like I needed more than 1 1/2 tablespoons to coat the pan).

2. Combine granulated sugar and butter in large mixing bowl; beat with mixer at medium speed until light and fluffy, about 5 minutes.

3. Add eggs, one at a time, beating well after each addition.

4. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, poppy seeds, baking soda, and salt; stir with a whisk.

5. Add blueberries to flour mixture; toss to coat. (Note from Holli: While I would always recommend fresh over frozen, there were absolutely no fresh blueberries when I went to the grocery store. I substituted frozen blueberries for the same quantity of fresh. I placed the berries in a strainer and rinsed with warm water until room temperature and drained thoroughly before adding to the flour mixture.)

6. Combine 3/4 cup buttermilk, 1/3 cup juice, and the extracts. Mix well.

7. Add flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with the flour mixture.

8. Pour batter into prepared Bundt pan.

9. Bake at 350 degrees for 45-55 minutes or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Remove cake from pan; cool on rack. (Note from Holli: The original recipe called for baking 45 minutes. I don't know if it was my oven, or that my cake fell, but I needed to bake 10-12 minutes longer than the original recipe stated.)

10. To prepare glaze, place powdered sugar in a small bowl; add buttermilk and juice. Stir with whisk until combined. Pour glaze over warm cake; cool completely. Garnish with fresh blueberries and ribbons of lemon rind.

Yields: 16 servings. Each serving contains: Calories 304; Fat 9.8g; Cholesterol 68mg; Calcium 85mg; Carbohydrate 49.6g; Sodium 300mg; Protein 4.7g; Fiber 1g; Iron 1.5mg

Recipe from

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