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Blueberry Lemon Poppyseed Bundt Cake

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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 50 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method

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
  • 3 cups flour
  • 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

Equipment

  • Hand or stand mixer
  • Mixing bowls
  • small saucepan
  • Measuring cups and spoons
  • silicone spatula
  • bundt pan
  • grater or zester

Method
 

To make the blueberry lemon poppy seed bundt cake
  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, cream softened butter and sugar until smooth.
  3. Add room temperature greek yogurt, lemon juice and zest. Mix until combined and scrape down the bowl.
  4. Add room temperature eggs and mix again to combine.
  5. Add vanilla, salt, poppy seeds and baking powder. Mix until combined.
  6. Add the flour in 2-3 portions and mix until combined. Scrape down the bowl once complete.
  7. In a separate bowl, grab a small handful of flour and toss it with the blueberries.
  8. Fold the blueberries into the lemon poppy seed batter.
  9. Spray the Bundt pan with a flour-based baking spray, then pour and spread the batter evenly throughout the pan.
  10. 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.
  11. Allow the cake to cool for 10-15 minutes, then remove it from the pan by turning it on to a cooling rack.
  12. Once the cake has been removed from the pan, brush the entire top with the simple syrup.
  13. Once the cake has cooled, drizzle the icing over the top of the cake and enjoy!
To make the lemon simple syrup
  1. 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
  1. 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.