Blueberry Poppy Seed Brunch Cake
Updated Oct. 11, 2023
- Total Time
- 1 hour 20 minutes
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅔cup sugar
- ½cup unsalted butter, softened
- 2teaspoons grated lemon zest
- 1egg
- 1½cups all-purpose flour (195 grams)
- 2tablespoons poppy seed
- ½teaspoon baking soda
- ¼teaspoon salt
- ½cup sour cream
- 2cups fresh or frozen blueberries, thawed, drained on paper towels
- ⅓cup sugar
- 2teaspoons flour
- ¼teaspoon nutmeg
- ⅓cup powdered sugar
- 1 to 2teaspoons whole milk
For the Cake
For the Filling
For the Glaze
Nutritional analysis per serving (8 servings)
379 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 2 grams dietary fiber; 34 grams sugars; 4 grams protein; 167 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Grease and flour bottom and sides of a 9-inch springform pan. In large bowl, beat ⅔ cup sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1½ cups flour, poppy seed, baking soda and salt; add to butter mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is ¼ inch thick.
- Step 2
In medium bowl, combine all filling ingredients; spoon over batter. Bake at 350 degrees for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.
- Step 3
In small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency; blend until smooth. Drizzle over top of warm cake. Top with a handful of fresh blueberries, if desired. Serve warm or cool.
Private Notes
Comments
This cake is excellent and as a previous cook noted, it is beautiful out of the oven. I used cranberries instead of blueberries and did not increase the sugar - it was not necessary (I actually tossed the cranberries with 1/4 c, not 1/3 c). I also increased the poppy seeds to 1/4 cup. It is sufficiently sweet and I don't think the glaze is necessary. (Also reduced butter to 6 T with no apparent negative repercussions.) I will make this again and serve it for dessert, not just brunch.
This is delicious. I used 1/2 c. sugar in the cake and 1/4 c. for the fruit, and it was perfect with the sweetness of the glaze. I added lemon zest to batter, fruit, and glaze, which made for a more summery version of the cake. I recommend checking after 40 minutes - 45 seemed a bit long and the edges will dry out. Note for thawing: I popped my frozen blueberries in the oven on a baking sheet while the oven was preheating. They dried out nicely.
Very attractive and tasty. Be sure not to overbake. I wish I had taken mine out 5 min earlier, it was a tad dry around the edges. I am going to try it again with just buttering the pan and skipping the flouring. It added an unpleasant-tasting coating on the bottom of the cake, probably because the batter is very thick and can't incorporate the additional flour.
This is so good - just made as-written for the second time. The poppy seeds, lemon zest, and touch of nutmeg make it special.
Delicious, easy, and a beautiful presentation A crowd pleaser.
Pretty good, but could use a few tweeks. i used 1/2 cup sugar in the batter and added two tea bags of earl grey tea. The blueberry topping could use some lemon zest and 1/4 sugar instead of 1/3 cup. I served it with whipped yoghurt.
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