Blueberry and Poppy Seed Cake
Recipe for Moist Blueberry and Poppy Seed Cake with Lemon Glaze
Moist blueberry and poppy seed cake is one of those baked goods that delights from the very first bite. Soft, delicate, and full of juicy blueberries, it pairs perfectly with a subtle hint of poppy seeds and refreshing lemon glaze. It’s an ideal cake for summer, afternoon coffee, but also for family gatherings or a weekend dessert.
The recipe is simple and quick to prepare, and the result is truly delightful – the cake stays moist for a long time, rises beautifully, and looks incredibly appetizing. If you like homemade baked goods with fruit and a light lemon accent, be sure to try this recipe for moist blueberry and poppy seed cake. I guarantee it will quickly disappear from the plates!
Table of contents
Blueberry and Poppy Seed Cake recipe step by step
If you like fluffy, moist cakes with a light lemon aroma baked with added fruit, then you must try this recipe!
Blueberry and poppy seed cake recipe with video
Wyposażenie
- Naking pan approximately 10/30 cm.
Składniki
ingredients for blueberry and poppy seed cake
- 150 g butter (softened)
- 200 g powdered sugar (1⅓ cups)
- zest of 1 lemon
- 3 eggs (size L at room temperature)
- 300 g wheat flour – all-purpose (2 cups)
- 2 teaspoons baking powder
- 45 g poppy seeds (3 tablespoons)
- approx 45 g lemon juice (from half a large lemon for me)
- 180 ml milk (at room temperature)
- approx 250 g blueberries
ingredients for lemon glaze
- 150 g powdered sugar (1 cup)
- approx 2-3 tablespoons lemon juice
Instrukcja
How to make blueberry and poppy seed cake step by step
Step 1 – preparations
- Take the butter, eggs, and milk out of the refrigerator at least two hours in advance.
- Grease the baking pan with butter and dust with flour, or line with parchment paper.
- Turn on the oven to 170℃ (convection) or 180℃ (top/bottom heat mode).
- Mix together the flour, baking powder, and poppy seeds.300 g wheat flour – all-purpose, 2 teaspoons baking powder, 45 g poppy seeds
Step 2 – preparing the creamed cake batter
- Transfer the softened butter to a large bowl, add sugar and grated lemon zest.150 g butter, 200 g powdered sugar, zest of 1 lemon
- Mix it together with an electric mixer on high speed until the mixture becomes fluffy and light in color – about 3 minutes for me.
- Add one egg at a time to the butter mixture, along with a tablespoon of the mixed flour, and mix briefly on low speed – just until combined.3 eggs
- Add lemon juice and mix briefly.approx 45 g lemon juice
- Add the mixed flour and milk alternately in batches – mix briefly just until the ingredients are combined!180 ml milk
- Add blueberries to the dough and gently mix with a spoon.approx 250 g blueberries
- Transfer the dough to the prepared pan.
Step 3 – baking the blueberry cake
- Place the pan with the cake in the preheated oven and bake for about 50 minutes – until a skewer comes out clean.
- After baking, cool the cake and remove it from the pan.
Step 4 – preparing the glaze
- Mix powdered sugar with lemon juice – added in portions – until you get a fairly thick glaze.150 g powdered sugar, approx 2-3 tablespoons lemon juice
- Spread the glaze over the top of the cake.
- Finally, you can sprinkle the cake with a little poppy seeds or grate some lemon zest.
Film
Uwagi
Wartości Odżywcze
Why bake this poppy seed and blueberry cake?
It’s been a long time since a cake disappeared so quickly. I baked it in the morning. Then my daughter came with her friends and they helped themselves to it, and Weronika even packed some for school the next day, so I was left with maybe 3 slices for coffee. I think that’s the best recommendation! The cake is super fluffy, moist thanks to the fruit, and naturally aromatic. The step-by-step recipe for the cake means anyone can handle baking it. Just remember to use ingredients at room temperature!
What ingredients are needed to bake blueberry and poppy seed cake?
To make this cake, you will need a few basic ingredients. Below is a condensed list of the products I used and possible substitutes.
- butter – extra butter 82/83% will be best – soft and at room temperature – you can optionally replace it with mixed butter or vegetable butter
- poppy seeds – you need whole poppy seeds here! Unmilled! Milled poppy seeds will make the cake darker in color – as if dirty. If you don’t have regular poppy seeds, make the cake without them, or you can optionally use chia seeds
- sugar – I used powdered sugar for creaming the butter, but you can also use regular granulated sugar – be prepared for longer mixing, as this type of sugar takes longer to dissolve; to speed it up, you can add a little room temperature milk during mixing
- milk – I used 1.5% UHT milk, you can use any milk, including plant-based drinks
Which blueberries are best for the cake?
You can use both fresh and frozen blueberries for the cake. If using frozen fruit, do not thaw them beforehand – this will prevent them from releasing too much juice. I used 250g of blueberries, but you can also use a little less. The fruit will sink a bit to the bottom during baking, so don’t add too much.
Can other fruits be added to the cake?
Yes, you can substitute blueberries with raspberries, bilberries, or currants. However, it’s worth choosing fruits with similar moisture content and not too large. Larger fruits should be cut into smaller pieces.
What can replace lemon glaze?
If you don’t feel like preparing glaze, or want to reduce the cake’s calorie count and sweetness, you can skip the glaze. In that case, simply serve the cake as is, or optionally sprinkle it with a little powdered sugar. A slice of such a cake without glaze will have about 389 kcal – 100g of cake 338 kcal.
How to store blueberry and poppy seed cake?
After baking and cooling, the cake should be covered or transferred to an airtight container to keep it fresh longer. At room temperature (if it’s not too hot and humid), it can stay in such a box for 2-3 days. If you want the cake to last longer, it’s better to store it in the refrigerator so that it doesn’t spoil from the moist fruit.
You can also freeze the cake for about 3 months. It’s best to store it without glaze and pour it only after thawing.
I hope this moist blueberry and poppy seed cake will also find its way into your kitchen and become one of your favorite homemade baked goods. The combination of juicy fruit, delicate poppy seeds, and lemon glaze tastes truly exceptional and will be perfect for any occasion.
If you try the recipe, be sure to let me know in the comments how your cake turned out! I would also be very happy if you share a photo of your baked goods and tag me on Instagram. Follow my profile for more simple and delicious recipes for homemade cakes and desserts.
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Recommended recipes for blueberry cakes and baked goods
If you love blueberries, be sure to try my other recipes for delicious sweet blueberry baked goods. Here I recommend three such recipes, and many more on the blog.
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Lemon Poppy Seed Blueberry Cake Recipe
This moist blueberry poppy seed cake is an exceptionally simple and delicious homemade bake that will delight you with its softness and fruity flavor. Juicy blueberries pair beautifully with delicate poppy seeds, while a lemon glaze adds a touch of freshness and a light, refreshing character to the whole dessert. It is the perfect summer cake for afternoon coffee, the weekend, or a gathering with loved ones.
If you are looking for a tried-and-true recipe for a moist blueberry cake, this bake will certainly not disappoint. The recipe has been prepared step-by-step and includes detailed preparation photos and a video, ensuring you can bake it at home without any trouble. Check out how to make a fluffy blueberry poppy seed cake that stays fresh for a long time and disappears from plates in the blink of an eye.
