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Lemon-Blueberry Poppy Seed Bundt Cake

Canela Kitchen
  • 60 minutes
  • Serves 12

INGREDIENTS

Non-stick cooking spray

1 1/2 tbsp

dry breadcrumbs

3/4 cup

butter (softened)

1 3/4 cups

sugar

4

eggs

3 cups

all-purpose flour

1 tbsp

baking powder

1 tbsp

poppy seeds

1/2 tsp

baking soda

1/2 tsp

salt

1 1/2 cups

frozen blueberries (divided)

6 oz

plain Greek yogurt

1/3 cup

fresh lemon juice

1 tsp

vanilla

1 cup

powdered sugar

1 tbsp

milk

1 tbsp

lemon juice

1/2 tbsp

lemon zest