Originally posted September 17, 2011

Lemon Blueberry Poppyseed Bundt (glazed)

Lemon Blueberry Poppyseed Bundt (glazed) by alchemisty

The secret to a successful bundt is butter and timing. Lots of butter. And only 10 minutes of cooling before removing it from the pan. If you butter the pan enough, and invert it onto a plate precisely 10 minutes after it comes out of the oven, you will be able to stick your dismount, as it were. When I last made this cake, Gus looked at it in all its beauty, and then said, "how do you EAT it?" And I replied: "With your mouth!" So that's what we did. It is moist and tasty and a real crowd pleaser.


  • 1.75 cups granulated sugar
  • 3/4 cup butter, softened
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon poppy seeds
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1.5 cups fresh blueberries
  • 3/4 cup milk
  • 1/3 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • Glaze:
  • 1 cup powdered sugar
  • 1 tablespoon nonfat milk
  • 1 tablespoon fresh lemon juice
  • OR (in case you don't have powdered sugar)
  • 1/3 C granulated sugar
  • 1/6 C lemon juice
  • 1/6 C water


1. Preheat the oven to 350°.

2. To prepare cake, smear lots and lots of softened butter into every crevice of your bundt pan. The more complicated the pan (the one above is a cathedral bundt), the more butter is needed. Dust the buttered pan with flour. Tap pan upside down over sink to remove extra flour.

3. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes).

3. Add eggs, one at a time, beating well after each addition.

4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt); stir with a whisk.

5. Add blueberries to flour mixture; toss to coat.

6. Combine 3/4 cup milk, 1/3 cup juice, and extracts.

7. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into prepared pan.

8. 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 (TEN MINUTES; no more, no less). Remove cake from pan; cool on rack.

9. To prepare glaze, place powdered sugar in a small bowl; add 1 tablespoon milk and 1 tablespoon juice, stirring with a whisk until combined.
Combine granulated sugar, lemon juice and water in a saucepan and cook over high heat until sugar is completely melted. (Let cool a bit before pouring over cake.)

10. Pour glaze over warm cake; cool completely.


  • commented almost 9 years ago

    ha, liz dunn, i had the same thought when i got the pan as a gift. luckily, butter fixes everything.

  • commented almost 9 years ago

    When I saw that pan in your kitchen a few weeks ago I thought, there is no way cakes come out of that without breaking. PROOF I AM WRONG!

  • commented almost 9 years ago

    It's the Nordic Ware Cathedral Bundt. My sister bought it for me, and I think she bought it at Bed, Bath and Beyond. I know you can find it on Amazon.com.

  • commented almost 9 years ago

    Excellent mold. Where did you source it?

Adapted from

Cooking Light


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