Blueberry Lemon Poppy Seed Cake
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Moist blueberry lemon poppy seed cake
Ingredients
  • ½ Cup Unsalted Butter
  • ¾ Cup Brown Sugar
  • 2 Eggs
  • 1 tsp. Vanilla Extract
  • ½ Cup Lemon Juice
  • 1 Tbsp. Lemon Zest
  • 2 Cups Flour
  • ½ tsp. Baking Soda
  • ½ tsp. Sea Salt
  • 1 Tbsp. Poppy Seeds
  • 1 Cup Fresh Blueberries
For Glaze
  • 1 Cup Powdered Sugar
  • 2 Tbsp, Lemon Juice
  • Lemon Zest for Garnish
Instructions
  1. Preheat oven to 350°
  2. In your mixer, mix butter and sugar until creamy. Add vanilla, then eggs one at a time until well blended.
  3. Add lemon juice and lemon zest.
  4. In a separate bowl, mix flour, baking soda, and salt .Slowly add to the butter mixture with your mixer going.
  5. Add poppy seeds.
  6. Remove bowl from mixer and mix in blueberries with a spoon or spatula.
  7. Pour mixture into a greased and floured bundt.
  8. Place in the oven for 1 hour and 15 minutes.
  9. Remove from oven and allow to cool for 15 minutes before removing from the bundt pan. Place on a cooling rack to cool completely.
  10. To make lemon glaze, add one Tbsp. lemon juice into 1 cup powdered sugar and stir well. Add more lemon juice, 1 tsp. at a time, until glaze becomes like a very thick syrup. Pour over the top of the cooled cake, sprinkle with lemon zest, and serve.
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2013/06/17/blueberry-lemon-poppy-seed-cake/