Best 3 Blueberry Lemon Poppy Seed Bundt Cake Recipes

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Blueberry Lemon Poppy Seed Bundt Cake: A Delightful Fusion of Flavors

Indulge in the delectable Blueberry Lemon Poppy Seed Bundt Cake, a symphony of flavors that will tantalize your taste buds and transport you to a summery oasis. This delightful cake boasts a moist and fluffy crumb, infused with the vibrant zest of lemon and the nutty crunch of poppy seeds. Plump, juicy blueberries burst with sweetness in every bite, creating a harmonious balance of tart and tangy. Drizzled with a luscious lemon glaze, this cake is the epitome of refreshment, perfect for any occasion.

**Recipes Included:**

1. **Blueberry Lemon Poppy Seed Bundt Cake Recipe:** Dive into the detailed, step-by-step guide to creating this flavor-packed bundt cake. Discover the secrets to achieving a moist and tender crumb, the perfect balance of lemon and poppy seed flavors, and the art of incorporating juicy blueberries into the batter.

2. **Lemon Glaze Recipe:** Elevate your bundt cake to new heights with a luscious lemon glaze. Learn how to create a smooth, glossy glaze that will add a touch of elegance and a burst of citrusy flavor to your dessert.

3. **Blueberry Compote Recipe:** Take your cake to the next level by making a vibrant blueberry compote. This simple yet versatile recipe showcases the natural sweetness of blueberries, creating a delightful topping or filling for your bundt cake or any other dessert.

4. **Cream Cheese Frosting Recipe:** Indulge in a rich and creamy cream cheese frosting that complements the flavors of the blueberry lemon poppy seed bundt cake perfectly. Follow the step-by-step instructions to achieve a smooth, spreadable frosting that will add a velvety touch to your dessert.

Here are our top 3 tried and tested recipes!

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 CAKE



Lemon Poppy Seed Cake image

Provided by Ina Garten

Categories     dessert

Time 3h45m

Yield 10 to 12 servings

Number Of Ingredients 16

1 cup buttermilk, shaken
1/3 cup poppy seeds (1.75 ounces)
Nonstick baking spray with flour, such as Baker's Joy
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/3 cup grated lemon zest, loosely packed (4 to 5 large lemons)
2 3/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup freshly squeezed lemon juice, divided
1 cup sifted confectioners' sugar
1 1/2 tablespoons freshly squeezed lemon juice

Steps:

  • Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
  • Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
  • Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
  • Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
  • For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.

GLAZED LEMON-BLUEBERRY POPPY SEED BUNDT CAKE



Glazed Lemon-Blueberry Poppy Seed Bundt Cake image

Make and share this Glazed Lemon-Blueberry Poppy Seed Bundt Cake recipe from Food.com.

Provided by Abby Girl

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 18

cooking spray
1 1/2 tablespoons dry breadcrumbs
1 3/4 cups sugar
3/4 cup butter, softened
4 large eggs
3 cups flour
1 tablespoon baking powder
1 tablespoon poppy seed
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups blueberries (fresh or frozen)
3/4 cup buttermilk
1/3 cup fresh lemon juice (about 3 lemons)
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup powdered sugar
1 tablespoon buttermilk
1 tablespoon fresh lemon juice

Steps:

  • 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.

Nutrition Facts : Calories 315.2, Fat 10.5, SaturatedFat 6, Cholesterol 76.2, Sodium 277.3, Carbohydrate 51.2, Fiber 1.1, Sugar 31.6, Protein 4.8

Tips:

  • For a moist and flavorful cake, use fresh blueberries. If using frozen blueberries, thaw them completely and drain off any excess liquid before adding them to the batter.
  • To prevent the cake from sticking to the bundt pan, grease and flour the pan thoroughly before adding the batter.
  • Do not overmix the batter, as this can result in a tough cake. Mix just until the ingredients are combined.
  • Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can result in a dry cake.
  • Allow the cake to cool completely before glazing. This will help the glaze set properly.

Conclusion:

This blueberry lemon poppy seed bundt cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a bright lemon flavor and a hint of poppy seeds. The glaze adds a sweet and tangy finish that takes the cake to the next level. Whether you are serving it for a special occasion or just as a simple dessert, this cake is sure to be a hit.

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