1 1/2 tablespoons dry breadcrumbs
1 3/4 cups granulated sugar
3/4 cup butter softened
4 large eggs
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon poppy seeds
1/2 teaspoon baking soda
1/2 teaspoon of salt
1 1/2 cups frozen blueberries
3/4 cup buttermilk (or plain yogurt)
1/3 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup powdered sugar
1 tablespoon milk
1 tablespoon lemon juice
Preheat oven to 180 |° c
To make the cake coat a a bundt pan with cooking spray (or oil), dust with breadcrumbs.
Combine granulated sugar and butter in a large bowl, beat with a mixer at medium speed until light and fluffy (5 minutes)
Add eggs one at a time, beating well after each addition.
Weight or lightly spoon flour into 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 lemon juice and vanilla.
Add flour misture and buttermilk mixture alternately to sugar misxture, begining and ending with flour mixture.
Pour batter into prepared pan.
Bake 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 make glaze, place powdered sugar in a small bowl, add 1 tablespoon buttermilk and 1 tablespoon of lemon juice stirring with a whisk until combined.
Pour glaze over warm cake ; cool completely.