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Blueberry-Lemon Poppy Seed Brunch Cake Recipe

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This Blueberry-Lemon Poppy Seed Brunch Cake is a delightful and moist treat perfect for brunch or dessert. The tender cake layers are infused with lemon zest and crunchy poppy seeds, layered with a sweet and cinnamon-spiced blueberry filling, and topped with a tangy citrus glaze that adds a refreshing finish.

Ingredients

Cake

  • ⅔ cup Granulated sugar
  • ½ cup Margarine or butter, softened
  • 2 teaspoons Lemon peel, grated
  • 1 egg
  • 1½ cups All-purpose flour or unbleached flour
  • 2 tablespoons Poppy seed
  • ½ teaspoon Baking soda
  • ¼ teaspoon Salt
  • ½ cup Sour cream

Filling

  • 2 cups Fresh or frozen blueberries, thawed and drained on paper towels
  • ⅓ cup Granulated sugar
  • 2 teaspoons All-purpose flour
  • ¼ teaspoon Ground cinnamon

Citrus Glaze

  • ⅓ cup plus 2 tablespoons Powdered sugar
  • 1 teaspoon Milk
  • 1 teaspoon Lemon juice

Instructions

  1. Preheat and prepare pan: Heat oven to 350°F (175°C). Grease and flour the bottom and sides of a 9- or 10-inch springform pan to prevent sticking and ensure easy removal.
  2. Make butter and sugar mixture: In a stand mixer bowl or large mixing bowl, combine ⅔ cup sugar and softened butter or margarine. Beat until the mixture is light and fluffy, scraping down the bowl occasionally to mix well.
  3. Add lemon peel and egg: Mix in grated lemon peel and the egg, beating at medium speed for about 2 minutes until fully incorporated and smooth.
  4. Combine dry ingredients: Lightly spoon flour into a measuring cup and level off. In a separate medium bowl, whisk together 1½ cups flour, poppy seeds, baking soda, and salt until well combined.
  5. Mix dry ingredients with sour cream and butter mixture: Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with the flour mixture. Beat until the batter is well combined and smooth.
  6. Spread batter in pan: Spoon the batter evenly over the bottom of the prepared pan and spread it up the sides about 1 inch high, ensuring the batter on the sides is about ¼ inch thick for an even bake.
  7. Prepare blueberry filling: In another bowl, combine blueberries, ⅓ cup sugar, 2 teaspoons flour, and cinnamon. Mix thoroughly so the berries are evenly coated.
  8. Add filling to batter: Spoon the blueberry mixture evenly over the batter layer in the pan.
  9. Bake the cake: Place the springform pan in the preheated oven. Bake at 350°F for 45 to 55 minutes, or until the crust turns golden brown and a toothpick inserted into the batter layer comes out clean.
  10. Cool and remove pan sides: Let the cake cool for 10 minutes, then carefully remove the sides of the springform pan to reveal the cake.
  11. Make the citrus glaze: In a small bowl, blend powdered sugar with lemon juice. Gradually add milk, a little at a time, until the glaze reaches a drizzling consistency.
  12. Drizzle and serve: Drizzle the glaze over the warm cake. Serve the cake warm or cold as a delicious brunch or dessert treat.

Notes

  • Use fresh lemon zest for the best citrus flavor in the cake batter.
  • Make sure to drain thawed frozen blueberries well to avoid excess moisture in the filling.
  • For a dairy-free version, substitute margarine and sour cream with plant-based alternatives.
  • The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
  • Allow the cake to cool sufficiently before glazing to prevent the glaze from melting excessively.

Find it online: https://flavorspath.com/blueberry-lemon-poppy-seed-brunch-cake-recipe/