Lemon Blueberry Poppy Seed Cake

by Alisha
(Red Rock, AZ)

I love using my essential oils in baking - it really does something to the flavor!!! I hope you enjoy this cake as much as we do!!!

Ingredients:

CAKE
1 3/4 cups sugar
3/4 cup butter
4 large eggs
13 3/4 oz. all-purpose flour (about 3 cups)
1 T. baking powder
1 T. Poppy seeds
1/2 t. baking soda
1/2 t. salt
1 1/2 cups fresh or frozen blueberries
3/4 cup buttermilk - or substitute
1/3 cup fresh lemon juice - about 3 lemons
1 t. vanilla extract
10 drops lemon essential oil (or 1 t. lemon extract)

GLAZE
1 cup powdered sugar
1 T. buttermilk - or substitute
1 T. fresh lemon juice

Preparation:

1. Coat a 12-cup Bundt pan with cooking spray and coat with flour. Preheat oven to 350 degrees.

2. Combine sugar and butter in a large bowl; beat until light and fluffy Add eggs one at a time mixing well after each addition. Weigh - or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, poppy seeds, baking soda and salt; mix well. Add blueberries to flour mixture and toss to coat. Combine 3/4 cup buttermilk, 1/3 cup juice, vanilla extract and lemon oil. Alternate blending the buttermilk mixture and flour mixture into the sugar mixture. Pour into prepared cake pan.

3. Bake at 350 degrees for 45 minutes or until a toothpick comes out clean. Let cool 10 minutes before removing from pan. Let cool for at least another 20 minutes before pouring on the glaze.

4. To prepare glaze, mix all glaze ingredients and pour over a slightly warm cake - then cool completely.

**BUTTERMILK SUBSTITUTE**
1 T. white vinegar or lemon juice
Less than 1 cup of milk

Place a Tablespoon of vinegar or lemon juice in a liquid measuring cup then add enough milk to equal one cup; let stand for 5 minutes. Then, use as much as your recipe calls for!!

Alisha