It looked so yummy that I had to try it even though it's full of sugar. As usual, I can't stick to a recipe, I always have to change things-even when I'm using my own recipes! So here is my version. I did do the glaze as directed, and it was quite runny, so I would use less lemon juice next time. This was very moist and delicious and disappeared fast.
Blueberry Lemon Poppyseed Cake
Preheat oven to 350. Combine:
1 c. all-purpose flour
1/2 c. whole wheat pastry flour
2 tsp. aluminum-free baking powder
1/2 tsp. sea salt
1 c. fat-free vanilla yogurt
1 c. sugar
zest of 2 lemons
1/2 c. coconut oil
1/2 tsp. vanilla extract
1/2 tsp. poppy seeds
Then stir in:
1/2 pint blueberries
Pour into greased bundt pan, bake about 50 min. till toothpick comes out clean.
Meanwhile, in a small pan cook:
1/3 c. fresh lemon juice
1/3 c. sugar
till sugar dissolves and liquid is clear, set aside.
When cake is done, cool in pan 10 min., turn out onto serving plate. While still warm pour lemon sugar mixture over it and let it soak in.