Glazed Lemon Blueberry Poppy Seed Bundt Cake Recipes

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BLUEBERRY-LEMON POPPY SEED BUNDT CAKE



Blueberry-Lemon Poppy Seed Bundt Cake image

This perfect springtime celebration cake is as pretty as it is easy. Lemon poppy seed cake bursting with fresh blueberries gets a lemony powdered sugar glaze. Whether for Mother's Day, Easter or any spring celebration, it's a perfect addition to the table.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 16

Number Of Ingredients 10

1 cup fresh blueberries
1 box Betty Crocker™ Super Moist™ yellow cake mix
4 oz (half of 8-oz package) cream cheese, softened
2 tablespoons finely grated lemon peel (from 2 lemons)
1 tablespoon poppy seed
3/4 cup water
1/4 cup lemon juice
2 eggs
1 1/2 cups powdered sugar
2 to 3 tablespoons lemon juice

Steps:

  • Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour. In small bowl, place blueberries. Remove 1 tablespoon dry cake mix; sprinkle over berries, and toss to coat. Set aside.
  • In large bowl, place remaining cake mix, cream cheese, lemon peel, poppy seed, water, 1/4 cup lemon juice and eggs. Beat with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in coated blueberries and any remaining dry cake mix. Pour into pan.
  • Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • Transfer cake to serving platter. In small bowl, beat powdered sugar and 2 tablespoons lemon juice with spoon until smooth and spreadable. If too stiff to spread, add additional lemon juice, 1 teaspoon at a time. Spread over cake. Store loosely covered at room temperature.

Nutrition Facts : Calories 190, Carbohydrate 36 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 24 g, TransFat 0 g

LEMON POPPY SEED BUNDT CAKE



Lemon Poppy Seed Bundt Cake image

This is an easy, moist lemon and poppy seed cake that was my grandfather's favorite.

Provided by SHANNA FENTON

Categories     Desserts     Cakes     Lemon Cake Recipes

Time 1h30m

Yield 16

Number Of Ingredients 7

¼ cup poppy seeds
¼ cup milk
1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 cup water
½ cup vegetable oil
4 eggs

Steps:

  • Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 249.1 calories, Carbohydrate 29.9 g, Cholesterol 55.1 mg, Fat 12.9 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 3 g, Sodium 336.5 mg, Sugar 19.1 g

BLUEBERRY LEMON BUNDT CAKE WITH LEMON GLAZE



Blueberry Lemon Bundt Cake With Lemon Glaze image

This is a delicious cake! It from the Martha Stewart Everday Foods magazine (Issue #5). I have made it twice. It is sweet and moist, not too tangy or tart. Wonderful recipe.

Provided by Shannon 24

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 14

2 1/2 cups all-purpose flour
1 teaspoon all-purpose flour, for blueberries
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, room temperature
1 cup light brown sugar, packed
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries
2 tablespoons grated lemon zest
2 lemons, juice of
2 -3 cups icing sugar

Steps:

  • Preheat oven to 350 degrees.
  • In a bowl, whisk 2 1/2 cups flour, baking powder and salt. Set aside.
  • In another mixing bowl, cream butter, and both sugars on high, until light and fluffy.
  • Add eggs, one at a time, beating until completely combined.
  • Beat in vanilla.
  • On low speed, alternate adding the flour mixture with the sour cream.
  • In a separate bowl, toss blueberries, zest and remaining flour.
  • Fold into batter.
  • Grease and flour a 12 cup bundt pan.
  • Spread batter into pan.
  • Bake cake on bottom rack of oven for 60-70 minutes.
  • Cool in pan for about 20 minutes, then invert onto rack. Cool completely.
  • For the glaze, combine the juice of two lemons with 2-3 cups of icing sugar, until desired consistency has been reached.
  • Drizzle glaze over cake.
  • Enjoy!

Nutrition Facts : Calories 521.7, Fat 21.1, SaturatedFat 12.5, Cholesterol 112.6, Sodium 338.1, Carbohydrate 79.8, Fiber 1.4, Sugar 57.5, Protein 5.6

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