Glazed Lemon-Blueberry Poppy Seed Bundt Cake

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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

1 cup powdered sugar

1 tablespoon nonfat buttermilk

1 tablespoon fresh lemon juice

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