Glazed Lemon-Blueberry Poppy Seed Bundt Cake

Ingredients

• 1 tablespoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1.5 cups blueberries fresh
• 0.8 cup butter softened
• 1.5 tablespoons breadcrumbs dry
• 4 large eggs 
• 3 cups flour all-purpose
• 1.8 cups granulated sugar 
• 1 teaspoon lemon extract 
• 0.3 cup juice of lemon fresh ( 3 lemons)
• 1 tablespoon juice of lemon fresh
• 0.8 cup nonfat buttermilk 
• 1 tablespoon nonfat buttermilk 
• 1 tablespoon poppy seeds 
• 1 cup powdered sugar 
• 0.5 teaspoon salt 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup
• kugelhopf pan

Directions

1. Preheat the oven to 35
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).
4. Add eggs, one at a time, beating well after each addition. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
5. Combine flour and next 4 ingredients (through salt); stir with a whisk.
6. Add blueberries to flour mixture; toss to coat.
7. Combine 3/4 cup buttermilk, 1/3 cup juice, and extracts.
8. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture.
9. Pour batter into prepared pan.
10. 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.
11. Remove cake from pan; cool on rack.
12. To prepare glaze, place powdered sugar in a small bowl; add 1 tablespoon buttermilk and 1 tablespoon juice, stirring with a whisk until combined.
13. Pour glaze over warm cake; cool completely.