This is an excellent dessert for Easter Sunday

All the ingredients you need for the cake:

Cooking spray

1 1/2 tablespoons dry breadcrumbs

1 3/4 cups granulated sugar

3/4 cup butter, softened

4 large eggs

13 3/4 ounces all-purpose flour (about 3 cups)

1 tablespoon baking powder

1 tablespoon poppy seeds

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups fresh blueberries

3/4 cup nonfat buttermilk

1/3 cup fresh lemon juice (about 3 lemons)

1 teaspoon vanilla extract

1 teaspoon lemon extract

This is all you need for the glaze:

1 cup powdered sugar

1 tablespoon nonfat buttermilk

1 tablespoon fresh lemon juice

Let's get ready to bake:

Preheat the oven to 350°.

To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.

Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt); stir with a whisk. Add blueberries to flour mixture; toss to coat. Combine 3/4 cup buttermilk, 1/3 cup juice, and extracts. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into prepared pan.

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. Remove cake from pan; cool on rack.

To prepare glaze, place powdered sugar in a small bowl; add 1 tablespoon buttermilk and 1 tablespoon juice, stirring with a whisk until combined. Pour glaze over warm cake; cool completely.

Found a recipe you would like to share? Send it to joe.cassady@mwcradio.com