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Lemon Poppyseed Cake with Fresh Blueberries

March 31, 2014

20140317 Blueberry Cake 02

This cake is inspired by lemon poppyseed bread. The cake is sweet enough for dessert, but it would be a great addition to any brunch.

You will need:

  • 1/2 c (1 stick) unsalted butter, room temperature
  • 1/3 + 1/4 c sugar, divided
  • 1/3 c brown sugar
  • 2 lemons, zested and juiced
  • 1 egg
  • 3 T poppyseeds
  • 1/2 t baking soda
  • 1/4 t salt
  • 1/2 t ground cinnamon
  • 1/2 t pure vanilla extract
  • 1 1/2 c whole wheat flour
  • 1/2 c light sour cream
  • 3 c fresh blueberries
  • 4 T blueberry jam
  • 1/4 t nutmeg
  • 1/3 c powdered sugar
  • 2 T strong coffee

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9-inch springform pan with a non-stick cooking spray.
  2. In a large mixing bowl, cream the butter together with 1/3 cup of the white sugar plus the brown sugar.
  3. Mix in half of the zest and lemon juice.
  4. Mix in the egg, poppyseeds, baking soda, salt, cinnamon and vanilla.
  5. Stir in half of the flour and half of the sour cream.
  6. Repeat with the remaining flour and sour cream.
  7. Spread the batter in the prepared pan.
  8. In a medium mixing bowl, stir together the remaining 1/4 cup of sugar, the other half of the lemon zest and juice, the blueberries, blueberry jam and nutmeg.
  9. Spread the fruit on top of the batter.
  10. Bake 40-50 minutes or until the center is set and the cake is golden brown.
  11. Allow to cool for 15 minutes before removing the springform sides.
  12. In a small bowl, combine the powdered sugar with as much of the coffee as needed to making a drizzling consistency. Drizzle to taste on top of the cake.
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One comment

  1. From someone who is trying to limit carbs – this looks absolutely wonderful!



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