- Back from vacation and right to a full and busy week of work and activities. I really needed a vacation again to rest up from our vacation, but that never happens. I look forward to Saturday afternoon when all of the chores around the house are done and we can sit back and enjoy the beauty of our back yard, my weekend oasis, our stay-cation spot of choice!
This past Saturday morning, we all had "chores" to do and things we wanted to accomplish early in the day so that we could enjoy the afternoon. Hubby and our daughter ran to the store and the farm market for ingredients for dinner and the cake he wanted to make. Our little man had to mow the lawn and clean up before he could hang out with his friends. My task of choice was to get the patio cleaned and set up, work in the garden deadheading and cleaning out, plus wash sheets so that they could hang out on the line. Once hubby came back from the store he started to make this wonderful bundt cake, with a little help from me. A perfect choice as we are in blueberry season right now. This is a classic from Cooking Light, so a little less guilt enjoying this after dinner treat.
- Glazed Blueberry Lemon Poppy Seed Bundt Cake
- Ingredients
- Cooking spray
- 1 1/2 tablespoons dry breadcrumbs
- 1 3/4 cups granulated sugar
- 3/4 cup butter, softened
- 4 large eggs
- 3 cups all-purpose flour
- 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
- Glaze:
- 1 cup powdered sugar
- 1 tablespoon nonfat buttermilk
- 1 tablespoon fresh lemon juice
Preparation
- Preheat the oven to 350°. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
- 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.
- 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.
- 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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