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Blueberry Lemon Poppyseed Bundt Cake

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Course: Dessert
Cuisine: American
Keyword: blueberry lemon bundt cake, blueberry lemon poppy seed bundt cake, lemon bundt cake
Prep Time: 20 minutes
Cook Time: 1 hour
Resting Time: 30 minutes
Total Time: 1 hour 50 minutes

Equipment

Ingredients

For the blueberry lemon poppy seed cake

  • 1 cup butter (softened)
  • 2 cups granulated sugar
  • ½ cup lemon juice (fresh squeezed, 2-3 lemons)
  • ¼ cup lemon zest (2-3 lemons)
  • 4 eggs
  • 1 cup plain greek yogurt
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 3 tablespoons poppy seeds
  • 2 cups fresh blueberries (tossed in flour)

For the lemon simple syrup

  • ⅓ cup lemon juice (about 2 lemons)
  • ⅓ cup granulated sugar

For the lemon icing

  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice

Instructions

To make the blueberry lemon poppy seed bundt cake

  • Preheat the oven to 350 degrees.
  • In a large mixing bowl, cream softened butter and sugar until smooth.
  • Add room temperature greek yogurt, lemon juice and zest. Mix until combined and scrape down the bowl.
  • Add room temperature eggs and mix again to combine.
  • Add vanilla, salt, poppy seeds and baking powder. Mix until combined.
  • Add the flour in 2-3 portions and mix until combined. Scrape down the bowl once complete.
  • In a separate bowl, grab a small handful of flour and toss it with the blueberries.
  • Fold the blueberries into the lemon poppy seed batter.
  • Spray the Bundt pan with a flour-based baking spray, then pour and spread the batter evenly throughout the pan.
  • Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Spin your pan halfway through baking. Make your lemon simple syrup while the cake bakes.
  • Allow the cake to cool for 10-15 minutes, then remove it from the pan by turning it on to a cooling rack.
  • Once the cake has been removed from the pan, brush the entire top with the simple syrup.
  • Once the cake has cooled, drizzle the icing over the top of the cake and enjoy!

To make the lemon simple syrup

  • Add the lemon juice and sugar to a small saucepan and heat on medium, constantly stirring for about 5 minutes or until the sugar has fully dissolved. Set aside until the cake is done baking.

To make the lemon icing

  • Combine powdered sugar and lemon juice in a medium mixing bowl and stir until smooth and drizzle-able. Add more lemon juice if needed in 1 teaspoon increments.