Poppy Seed Cake With Blueberry Glaze

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Joy The Baker
Nutrition per serving    (USDA % daily values)


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Ingredients for 1 serving

2 1/2 cups all-purpose flour

1 1/2 cup sugar

1 teaspoon baking soda

1 teaspoon salt

1 1/3 cup canola oil

1 cup buttermilk

2 large egg

1 teaspoon white vinegar

1 teaspoon vanilla extract

2 Tablespoons poppy seeds

1/4 cup frozen blueberries, thawed but not drained

1 1/2 cup powdered sugar

1/4 teaspoon vanilla extract

1/2 teaspoon fresh lemon juice

2 teaspoons buttermilk (or regular milk is fine too)

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