Cake 18: Wild Blueberry Lemon Poppy Seed Cake

I desperately wanted to do something different that I haven’t even gotten close to so far. I also, for the love of all that is right and good in this world, wanted to do something that was a different color. I am so bored with brown, orange and red in my desserts! This really strays from the pack – it’s PURPLE! Thanks to the wild blueberries, of course. I made a nice, light, faux healthy cake recipe – wild blueberry lemon poppyseed cake with a wild blueberry glaze. Delish!

Lemon Poppyseed Cake Recipe Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 2 sticks (16 tablespoons) unsalted butter (softened)
  • 1 cup sugar
  • 4 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 1 heaping tablespoon of poppyseeds
  • 1 tablespoon lemon zest
  • 0.5 cup wild blueberries

Lemon Poppyseed Cake Recipe Directions

  1. Preheat the oven to 325 degrees. Grease and flour a tube or bundt pan and get a flat baking sheet out.
  2. Whisk together the flour, baking powder, salt and poppyseeds. Sure is pretty.
  3. Zest your lemon into the granulated sugar, then stir and mash until the sugar mixture is yellowish and fragrant with that delicious lemon smell
  4. In a mixer beat the softened butter and lemon sugar mixture until fluffy. This could be a few minutes. Scrape down the sides of the bowl with a rubber spatula, then start the mixer on medium and add the eggs in one at a time, beating for a minute or two after each. Mix in the vanilla extract. Switch to low speed and add the dry ingredients mixture with the poppyseeds in it. Fold in the wild blueberries with your spatula.
  5. Dump the batter into your prepared pan and try to smooth the top some I don’t put much effort into this step, but it helps avoid that crack in the middle. Bake it in the oven for 65 to 75 minutes. It’s done when your tester comes out clean. You know the drill.
  6. When you remove it from the oven, cool the entire pan on a rack for about a half hour. Then, carefully run a knife around the edges and turn the cake out of the. Finish cooling it right side up on the rack until it reaches room temperature.

Wild Blueberry Glaze Recipe Ingredients

  • 1/3 cup frozen blueberries, thawed but not drained
  • 1.5 cup powdered sugar
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon lemon juice

Wild Blueberry Glaze Recipe Ingredients

Some people make this wild blueberry graze by squishing the wild blueberries to get the juice out and tossing the skins, but I prefer the skins for a little texture and a little extra fruit bits never hurt anyone. I toss all the ingredients into my little food processor and blend till it looks and tastes delicious. Drizzle it on your completely cooled cake and voila – beautiful and delicious wild blueberry lemon poppyseed cake.
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About 

Heather Physioc is an SEO/CRO professional in Kansas City. She is a vegetarian food-lover who finds joy in cooking, baking and finding funky new restaurants. She leads a pack of dogs, including her beagle Ford, and her shepherd-collie-retriever mix, Otto, and also has a cat named Ahab. She lives with her military spouse, Luke.
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2 Responses to “Cake 18: Wild Blueberry Lemon Poppy Seed Cake”

  1. Molly says:

    Mmmmmm that looks so yummy! We need to bake a cake together one day!

  2. Beth says:

    Blueberry and lemon is such a great combination. Love it!

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