Poppy Seed Blueberry Cake is a delightful and irresistible treat that combines the delicate flavors of poppy seeds and the burst of sweetness from fresh blueberries. This delectable cake is a perfect fusion of moist texture, nutty undertones, and fruity brightness, creating a harmonious balance that will captivate your taste buds.
Bursting with flavor from the infusion of tangy lemon juice and luscious blueberry sauce, it’s a combination that brings an abundance of zesty and vibrant notes. Complemented by a velvety smooth vanilla cream cheese frosting, this cake is an absolute showstopper, ideal for brunches or charming garden gatherings.
How to make poppy seed blueberry cake
The recipe for this cake is very easy and straightforward.
Start by making the poppy seed cake. In a bowl, mix together all the dry ingredients, and set aside. Separate the whites from yolks. In another bowl, using a hand mixer, beat the egg whites until stiff peaks form and set aside. Using a hand mixer, mix the sugar and the egg yolks until light and pale. Add in the water, one tablespoon at a time, and mix until incorporated. Add in the dry ingredients. Mix until incorporated. Using an off-set spatula, gently fold in the beaten egg whites into the cake batter. Line a 6-inch (15 cm) cake pan with parchment paper. Bake for about 30-40 minutes at 350F (180C), or until a toothpick inserted comes out clean. Allow to cool completely.
Make the lemon syrup by adding the water, sugar and lemon juice in a saucepan and let boil for 3 minutes.
Make the blueberry sauce. In a saucepan add the blueberries, sugar and cornstarch. Bring to a boil and let it simmer for 5 minutes. Allow to cool.
Make the vanilla cream cheese frosting by mixing the cream cheese with powdered sugar and vanilla extract, using a hand mixer, until stiff peaks form.
How to assemble the cake
After the cake is cooled, you can start assemble it. Take the poppy seed cake and cut three evenly horizontal layers. Place one layer of cake over a serving platter and put a 6 inch (15 cm) cake ring around it and an acetate sheet between the cake layer and the cake ring. This will help the cake to stay still.
Using a brush, gently apply 3-4 tablespoons of lemon syrup over the cake layer. With a spatula, spread evenly about 1 cup of vanilla cream cheese over the cake layer. Add 3-4 tablespoons of blueberry sauce over the cream cheese.
Add the second layer of cake and repeat the previous 3 steps. Finish with the third layer of cake and apply 3-4 tablespoons of lemon syrup. Spread the remaining vanilla cream cheese on top. Decorate with fresh blueberries, mint leaves and lemon zest.
Whether you enjoy it as an indulgent dessert or as a centerpiece for a memorable gathering, this Poppy Seed Blueberry Cake promises an unforgettable experience that will have you savoring each bite, and eagerly sharing the joy with those around you. Hope you will try it out and make sure to share the photos with me on Instagram if you do. Enjoy!
Other blueberry desserts you may like to try
Indulge in the ultimate dessert experience with our No-Bake White Chocolate Blueberry Lemon Cheesecake. This heavenly treat combines the creaminess of white chocolate with the refreshing tang of blueberries and zesty lemon. With no oven required, you can relish every decadent bite of this luscious cheesecake without any hassle.
Delight in a classic with a twist – our Blueberry Lemon Bundt Cake. This stunning cake features a moist crumb that boasts a harmonious combination of zesty lemon and plump blueberries. Baked to perfection in a charming bundt shape, it offers a visually appealing presentation that is as delightful as its taste.
Indulge in the ultimate summertime treat with our Blueberry Lemon Cake, a delightful and refreshing dessert that will tantalize your taste buds. This cake features three layers of buttery blueberry cake, each one bursting with vibrant lemon flavor. To enhance the lusciousness, we’ve filled it with a delicate lemon Swiss meringue buttercream that is sure to capture your heart.
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Easy Blueberry Muffins
1 Minute – Blueberry Lemon Mug Cake
Ricotta Blueberry Pancakes
Raw Vegan Zebra Cake
Strawberry Poppy seed Layer Cake
Blueberry Cheesecake
Poppy Seed Blueberry Cake
Ingredients
Makes a 6-inch (15cm) round cake
Poppy seed cake
- 1/2 cup + 1 tbsp (120g) sugar
- 2 eggs , separated
- 1 cup + 2 tbsp (150g) flour
- 1/2 tsp (2g) baking powder
- One pinch of salt
- 1/4 cup (60ml) water
- 4 tbsp (40g) poppy seeds
- Zest from one organic lemon
Lemon Syrup
- 1/2 cup + 2 tbsp (150ml) water
- 4 tbsp (60g) sugar
- Juice from one lemon
Blueberry Sauce
- 5 oz (150g) blueberries . fresh or frozen
- 4 tbsp (60g) sugar
- 2 tsp (5g) cornstarch
Vanilla Cream Cheese Frosting
- 1 pound (450g) cream cheese
- 1/2 cup (60g) powdered sugar
- 1 tsp (5g) vanilla extract
Instructions
Prepare the poppy seed cake.
- Preheat the oven to 350F (180C). Line a 6-inch (15 cm) cake pan with parchment paper.
- Separate the whites from the yolks.
- In a bowl mix together all the dry ingredients, set aside.
- In another bowl, using a hand mixer, beat the egg whites until stiff peaks form. Set aside.
- In a large bowl, using a hand mixer, mix together the sugar and the egg yolks until light and pale.
- Add in the water, one tbsp at a time and mix until incorporated.
- Add in the dry ingredients. Mix until incorporated.
- Using an off-set spatula, gently fold in the beaten egg whites into the cake batter.
- Pour the batter into the prepared pan and bake for about 30-40 mins, or until a toothpick inserted comes out clean.
- Allow to cool completely.
Prepare the lemon syrup.
- In a saucepan add the water, sugar and lemon juice and boil for 3 minutes.
- Set aside to cool.
Prepare the blueberry sauce.
- In a saucepan add the blueberries, sugar and cornstarch.
- Bring to a boil and let it simmer for 5 minutes. Allow to cool.
Prepare the vanilla cream cheese frosting.
- In a large bowl add the cream cheese with powdered sugar and vanilla extract.
- Mix with a hand mixer until stiff peaks form.
Assemble the cake.
- Take the poppy seed cake and cut three evenly horizontal layers.
- Place one layer of cake over a serving platter and put a 6-inch (15cm) cake ring around it and an acetate sheet between the cake layer and the cake ring.
- Using a brush, gently apply 3-4 tbsp of lemon syrup over the cake layer.
- Using a spatula, spread evenly about 1/2 cup (120g) of vanilla cream cheese over the cake layer.
- Add 3-4 tbsp of blueberry sauce over the cream cheese.
- Add the second layer of cake and repeat steps 3, 4 and 5.
- Finish with the third layer of cake and apply 3-4 tbsp of lemon syrup.
- Spread the remaining vanilla cream cheese on top.
- Decorate with fresh blueberries, mint leaves and lemon zest. Enjoy!
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
