Blueberry and Lemon Poppy Seed Bundt Cake

I have a ton of cook books. I mean, they are quite literally stacked all over my house.


I get emails. And my husband gets emails.

More recipes and ideas and…

This one came to my husband fro the very nice folk at Betty Crocker and…

Yeh. We liked it.

One thing I have found fascinating in a lot of these recipes is the helpful hints.

Such as, if you toss your berries with one tablespoon of dry cake mix before adding them to the batter, they will not all sink to the bottom of the pan while baking.

Who knew?

•1 cup fresh blueberries
•1 box Betty yellow cake mix
•4 oz cream cheese, softened
•2 tbsp finely grated lemon zest
(from 2 lemons)
•1 tbsp poppy seed
•3/4 cup water
•1/4 cup lemon juice
•2 eggs

•1-1/2 cup confectioners’ sugar
•2 to 3 tbsp lemon juice

Heat your oven to 350º and brush your chosen Bundt pan with One. One. One. – one tablespoon each of veggie oil, flour, and solid shortening, mixed together with a fork in a small bowl.

Toss your berries with one tablespoon of the dry cake mix in a bowl and set aside.

Beat the remaining cake mix together with the softened cream cheese, lemon zest, poppy seed, water, lemon juice, and eggs in a large bowl for two minutes.

Stir the the blueberries and any remaining cake mix in the bowl into the batter, then pour into your prepared Bundt pan.

Bake for about 40 minutes, until a wooden skewer inserted in the center comes out clean. Remove from the oven and let rest for 20 minutes.

This next bit is important: transfer the cake pan to a rack to cool for one hour.

Even though One. One. One. will greatly help you get a neat, clean release of your cake from the pan, the cake itself needs that hour to cool and settle and firm up a bit to hold itself together.

And, see? How pretty is that?

And, notice that the cake mix coated berries are, indeed scattered throughout the cake and not all pooled at the bottom.

Cake well and truly cooled and popped out of the pan, let us talk about the glaze.

I do not think this cake needs a glaze. Given my druthers, I would go for a dusting of powdered sugar sprinkled on top through a fine mesh sieve.

But. If you want to glaze; whisk the lemon juice into the confectioners’ sugar until you have a thick blend, then pour over your cake. I tried to match the grooves and textures of my cathedral Bundt pan, but you do what you like.

This entry was posted in Dessert and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.