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Blueberry-Lemon Poppy Seed Bundt Cake

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By Betty Crocker Kitchens
Updated Apr 29, 2018
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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.

Blueberry-Lemon Poppy Seed Bundt Cake

  • Prep Time 15 min
  • Total 2 hr 20 min
  • Servings 16
  • Ingredients 10
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Ingredients

Cake

Glaze

  • 1 1/2 cups powdered sugar
  • 2 to 3 tablespoons lemon juice

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    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

Nutrition Facts are not available for this recipe

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