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Glazed Lemon-Blueberry Poppy Seed Bundt Cake

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“This recipe was a good way for me to use up my frozen blueberries.”
READY IN:
1hr 15mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°.
  2. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
  3. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt); stir with a whisk. Add blueberries to flour mixture; toss to coat. Combine 3/4 cup buttermilk, 1/3 cup juice, and extracts. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into prepared pan.
  4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool pan on a wire rack 10 minutes. Remove cake from pan; cool on rack.
  5. To prepare glaze, place powdered sugar in a small bowl; add 1 tablespoon buttermilk and 1 tablespoon juice, stirring with a whisk until combined. Pour glaze over warm cake; cool completely.

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