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Blueberry-Poppy Seed Brunch Cake Recipe


Blueberry Poppyseed Cake

Try serving this light and airy recipe at your next gathering. 


For the cake:

  • ½ cup butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 1 ½ cups all-purpose flour
  • 2 tablespoons poppy seeds
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup sour cream
  • 2 teaspoons grated lemon peel

For the topping:

  • 1/3 cup sugar
  • 2 teaspoons all-purpose flour
  • ¼ teaspoon ground nutmeg
  • 2 cups fresh or frozen unsweetened blueberries

For the glaze:

  • ½ cup confectioners' sugar
  • 1 tablespoon milk


For the cake:

In a small bowl, cream the butter and sugar until light and fluffy. Beat in the egg. Combine the flour, poppy seeds, baking powder, baking soda, and salt. Add to the creamed mixture alternately with the sour cream. Beat until just combined. Stir in the lemon peel. Spread into a greased 9-inch springform pan. 

For the topping:

Preheat 350 degrees. In a small bowl, combine the sugar, flour, and nutmeg. Gently stir in blueberries until coated. Sprinkle over batter. 

Bake in the oven for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack, then remove sides of pan. 

For the glaze:

Meanwhile, in a small bowl, whisk the confectioners' sugar and milk until smooth, then drizzle over cake. Refrigerate leftovers.