Blueberry Poppy Seed Bundt Cake + VIDEO!!
Re-read the title.
It says "video."
That's right - this post, containing the recipe for one good-looking and scrumptious blueberry poppy seed cake, also contains my very first video on this blog!!
It's just my hands making the bundt cake, with some music and text added to make it a little more exciting. No face action.
I'll admit, the video is not great (I'm aware that I'm breaking a cardinal rule about an effective sales pitch), but I'm still learning. I considered not posting the video at all, but then I figured that if people didn't like it, they could stop watching it. So simple!
Next time it'll be better, I hope. Here it is:
Or, watch it on Youtube.
Anywayzzz, this is one of my favorite cakes, because it has two things I love, love, love: lemon extract and blueberries (and poppy seeds, but since I'm not an opium addict, I don't especially love poppy seeds on their own).
Because this is a bundt cake, it's pretty deep, so it takes a while to bake - over an hour - but it is still SO MOIST after it's done baking. And it stays that way for several days, if properly covered.
The lemon glaze is optional, because the cake tastes more than fine on its own. I only added it because it makes the cake more handsome.
Also, feel free to add even more blueberries than written if you're into that kind of thing (by kind of thing, I mean a cake with a lot of blueberries. Just in case that wasn't clear.)
Blueberry Poppy Seed bundt Cake
Slightly adapted from the "Cooking Inspired" cookbook
Yield: One large bundt pan
3 cups flour
2 1/2 cups sugar
1 1/2 teaspoons baking powder
Pinch of salt
1 1/2 tablespoons poppy seeds
1 1/3 cups oil
3/4 cup orange juice
3/4 cup milk (or soy or almond)
2 teaspoons lemon extract
1 1/2 teaspoons vanilla extract
1 1/2 cups blueberries
Lemon Poppy seed icing:
1 1/4 cups confectioner's sugar
2 teaspoons lemon extract
2 teaspoons poppy seeds
2-3 tablespoons hot water
Preheat oven to 350 F. Grease and flour a bundt pan.
Mix together the oil, orange juice, milk, eggs, and extracts (in bowl with whisk or in machine mixer with paddle).
In another bowl, mix together the dry ingredients (not the blueberries). Add to the wet mixture and mix. Fold in the blueberries last.
Pour batter into bundt pan. Bang the pan against the counter a few times to remove air bubbles.
Bake for 60-75 minutes, or until a toothpick inserted comes out clean.
Let cool a few minutes, and then turn cake over onto cooling rack to un-mold. Once completely cooled, drizzle icing over cake.
Icing: Combine all icing ingredients in a small bowl. Drizzle over cake with fork or spoon.
On a completely unrelated note, I should probably be thankful my mother doesn't know what a selfie is: