Blueberry Lemon Glazed Poppy Seed Cake.

I love to bake.  It truly satisfies my soul.  I happened upon a delicious recipe for Glazed Lemon Blueberry Poppy Seed Bundt Cake from the pages of Cooking Light.  Now I almost hesitate to tell you it is a Cooking Light recipe because you may infer that it lacks a little flavor because it is a reduced fat recipe.  Categorically, I can’t tell you how delicious this cake is.  It is extremely moist and flavorful, it’s the perfect ending to a long day.  Enjoy!

Nature's Best.

Moist and Flavorful.

Cake:

Cooking spray

1 ½ tablespoons dry breadcrumbs

1 ¾ cups granulated sugar

¾     cup butter, softened

4      large eggs

13 ¾   ounces all-purpose flour (about 3 cups)

1 tablespoon baking powder

1 tablespoon poppy seeds

½     teaspoon baking soda

½     teaspoon salt

1 ½ cups fresh blueberries

¾     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

1. Preheat the oven to 350°.

2. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.

3. 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.

4. 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.

5. 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.