Blueberry Poppy Seed Brunch Cake
A moist and flavorful brunch cake featuring fresh blueberries and lemon zest, complemented by poppy seeds, perfect for breakfast gatherings or brunch tables.
Ingredients
Instructions
- Preheat oven to 350°F. Grease and flour the bottom and sides of a 9 or 10 inch springform pan.
- In a large bowl, beat sugar and softened butter until light and fluffy.
- Add grated lemon peel and egg; beat for 2 minutes at medium speed.
- In a separate bowl, combine all-purpose flour, poppy seeds, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with sour cream, and mix until just combined.
- Spread the batter over the bottom and 1 inch up the sides of the pan, ensuring the batter on the sides is about 1/4 inch thick.
- Bake in the preheated oven for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and serving.
Tips & Substitutions
For a lighter texture, ensure your butter is softened but not melted, and avoid overmixing once you combine the wet and dry ingredients. You can substitute Greek yogurt for sour cream if desired. Fresh blueberries can be added for extra flavor, or you might swap poppy seeds with chia seeds for a different twist. Enjoy this cake alongside a cup of tea for a delightful afternoon treat.
Serving Suggestions
This Blueberry Poppy Seed Brunch Cake is perfect for a weekend brunch or an afternoon snack. Serve it with a dollop of whipped cream or a drizzle of lemon glaze for added sweetness. It pairs beautifully with Lemon Rum Cake or a refreshing fruit salad on the side, making it a versatile addition to any meal.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days, or in the refrigerator for up to a week. Reheat individual slices in the microwave for about 15-20 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Poppy Seed Brunch Cake contains roughly 94 calories, with 2g protein, 19g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 747mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but it's best to add them directly from the freezer to prevent them from bleeding into the batter. Just keep in mind that the baking time may vary slightly due to the extra moisture from the frozen berries.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that the baking powder and any other ingredients are also gluten-free to ensure the entire recipe meets your dietary needs.
How can I enhance the flavor of the cake?
To enhance the flavor, consider adding a teaspoon of vanilla extract to the batter or a pinch of nutmeg for warmth. A lemon glaze drizzled on top after baking can also elevate the taste and provide a beautiful finish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).