Wednesday, March 16, 2011

Blueberry Poppy Seed Brunch Cake

Mr.B and my Dad did a lot of blueberry picking last summer. Well, my Dad did the picking, while Mr.B explored the forest. I think this is one of my favorite perks of living in Northern Ontario. Blueberries grow practically in your back yard. Even though Mr.B didn't pick much, my parents brought us tons of blueberries to tide us over, during the winter months. Nothing like wild blueberries to make waffles, pancakes and cakes even yummier.


I was going through my recipe files when I found this recipe. I can't remember where I jotted this one down from. It surely isn't my Mom, since this is the first time I've ever had/made it. I was drawn to the blueberry/poppy seed combo. Even more, I was excited I had recently bought poppy seeds, so I could actually make this.

It is a very beautiful cake. You expect it to be light, with all the beating, but it has an almost cream like texture. The outside edge is more cake like, but the inside is dense and tender. I want to say almost like a cheesecake, but then I don't want to give a false impression of the cake. The blueberries pair nicely with the slight citrus taste. It really would be a great addition to any brunch, since it's such a pretty cake.

Blueberry Poppy Seed Brunch Cake
printable version

2/3 c. sugar
1/2 c. butter, softened
2 tsp. grated lemon peel
1 egg
1 1/2 c. flour
2 tbsp. poppy seed
1/2 tsp. baking soda
1/4 tsp salt
1/2 c. sour cream

Preheat oven to 350°F.
Grease and flour bottom and sides of 9 or 10 inch spring-form pan. In large bowl, beat 2/3 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 1 1/2 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 1/4-inch thick.

2 c. fresh or frozen blueberries, thawed, drained on paper towels
1/3 c. sugar
2 tsp. flour
1/4 tsp. nutmeg

In medium bowl, combine all filling ingredients. Spoon over batter.
Bake at 350°F for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.

1/2 c. powdered sugar
1 to 2 tsp. milk or lemon juice

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. Serve warm or cool.

Makes 8 servings.

Tip: Greek yogurt would make a great alternative to the sour cream.

This post is linked to
Garden Variety Wednesday

What's Cooking Wednesday


Nadine said...

This looks delicious. I can't wait to try it. I definitely love the blueberry/poppy seed combo too. :)

Hally said...

LOVE this idea!

MM said...

Pretty is an understatement. This cake is show-stopping gorgeous! No wonder you're known for your desserts. Nice job, Cindy! And blueberries are one of my favorite fruits.
Thanks for linking up with GVW!

Miz Helen said...

Oh My...this is a beautiful coffee cake. We would just love this cake with our morning coffee. It looks like a special treat. Thank you so much for sharing with Full Plate Thursday and please come back!

Mary said...

Cindy, this sounds like such a lovely cake. I'm relatively new to your blog and have spent some time browsing through your earlier recipes. I really like the food and recipes you feature here and will be back regularly. I hope you have a great day. Blessings...Mary

Christina @ It's a Keeper said...

Wow! This looks amazing! Thanks for linking up to the It's a Keeper Thursday blog hop! Be sure to come back next week and link something new!

Christina @ It's a Keeper

Desi said...

Hi, I featured this recipe on my Friday Faves post. I don't have a 'featured' button but just wanted to let you know that I love your recipe and I can't wait to make it! Check out my post at


Have a great weekend!

Paula Jones said...

Thanks for sharing at Saturday Dishes, pinned.