Blueberry & Lemon Poppy Seed Cake

Yesterday, I posted my new and improved One. One. One. cake pan coating.

Today, we’re gonna take it out for spin with this tasty blueberry & lemon poppy seed bundt cake, and a pretty cool hack to keep the berries from clumping together in the bottom of the cake, all courtesy of the nice folx at Betty Crocker.

The only change I made this time, thanks to a suggestion from a friend, I skipped the glaze and just dusted with powdered sugar.

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

Glaze (if using):
•1-1/2 cup powdered sugar
•2 to 3 tbsp lemon juice

*As it happened, I only had one egg, but, did you know that you can substitute 1/4 cup of unsweetened applesauce for one egg? The cake took an extra 15 minutes or so to bake properly, but it still worked a treat and tasted lovely!

Heat your oven to 350º and brush your chosen bundt pan with a mixture on one tablespoon each softened butter, veggie oil, and flour stirred together with a fork.

Toss the blueberries with one tablespoon of the cake mix in a small bowl and set aside. This will help to keep them from clumping together at the bottom of the cake. Cool, no?

Beat the cream cheese together with the lemon zest, poppy seeds, water and lemon juice until blended.

Add the eggs (or, one egg and 1/4 cup unsweetened applesauce), and the remaining yellow cake mix and beat on medium speed for two minutes.

Fold in the blueberries, then turn the batter into your prepared bundt pan.

Bake for about 40 minutes, until a wooden skewer inserted in the center comes out clean.

Note: I *think* because of the 1/4 cup of applesauce I used in place of one egg, my cake took 55 minutes to bake completely.

Remove from the oven and cool on a rack for 20 minutes.

Note: the folx at Betty Crocker are quite adamant about the cooling time being key to the cake popping out cleanly.

Remove the cake from the pan and allow to cool for another hour on a rack before glazing or simply dusting with confectioners’ sugar.

Such a pretty (and tasty!) cake.



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