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 recipe was fantastic. However for the blueberry filling portion, I had quite a bit of sugar leftover so you could probably do the filling with a bit less sugar mixed in.
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.