Poppy Seed Blueberry Cake
This Poppy Seed Blueberry Cake is a delightful and irresistible treat that combines the delicate flavors of poppy seeds and the burst of sweetness from fresh blueberries. This delectable cake is a perfect fusion of moist texture, nutty undertones, and fruity brightness, creating a harmonious balance that will captivate your taste buds.
Ingredients
Makes a 6-inch (15cm) round cake
Poppy seed cake
- 1/2 cup + 1 tbsp (120g) sugar
- 2 eggs , separated
- 1 cup + 2 tbsp (150g) flour
- 1/2 tsp (2g) baking powder
- One pinch of salt
- 1/4 cup (60ml) water
- 4 tbsp (40g) poppy seeds
- Zest from one organic lemon
Lemon Syrup
- 1/2 cup + 2 tbsp (150ml) water
- 4 tbsp (60g) sugar
- Juice from one lemon
Blueberry Sauce
- 5 oz (150g) blueberries . fresh or frozen
- 4 tbsp (60g) sugar
- 2 tsp (5g) cornstarch
Vanilla Cream Cheese Frosting
- 1 pound (450g) cream cheese
- 1/2 cup (60g) powdered sugar
- 1 tsp (5g) vanilla extract
Instructions
Prepare the poppy seed cake.
- Preheat the oven to 350F (180C). Line a 6-inch (15 cm) cake pan with parchment paper.
- Separate the whites from the yolks.
- In a bowl mix together all the dry ingredients, set aside.
- In another bowl, using a hand mixer, beat the egg whites until stiff peaks form. Set aside.
- In a large bowl, using a hand mixer, mix together the sugar and the egg yolks until light and pale.
- Add in the water, one tbsp at a time and mix until incorporated.
- Add in the dry ingredients. Mix until incorporated.
- Using an off-set spatula, gently fold in the beaten egg whites into the cake batter.
- Pour the batter into the prepared pan and bake for about 30-40 mins, or until a toothpick inserted comes out clean.
- Allow to cool completely.
Prepare the lemon syrup.
- In a saucepan add the water, sugar and lemon juice and boil for 3 minutes.
- Set aside to cool.
Prepare the blueberry sauce.
- In a saucepan add the blueberries, sugar and cornstarch.
- Bring to a boil and let it simmer for 5 minutes. Allow to cool.
Prepare the vanilla cream cheese frosting.
- In a large bowl add the cream cheese with powdered sugar and vanilla extract.
- Mix with a hand mixer until stiff peaks form.
Assemble the cake.
- Take the poppy seed cake and cut three evenly horizontal layers.
- Place one layer of cake over a serving platter and put a 6-inch (15cm) cake ring around it and an acetate sheet between the cake layer and the cake ring.
- Using a brush, gently apply 3-4 tbsp of lemon syrup over the cake layer.
- Using a spatula, spread evenly about 1/2 cup (120g) of vanilla cream cheese over the cake layer.
- Add 3-4 tbsp of blueberry sauce over the cream cheese.
- Add the second layer of cake and repeat steps 3, 4 and 5.
- Finish with the third layer of cake and apply 3-4 tbsp of lemon syrup.
- Spread the remaining vanilla cream cheese on top.
- Decorate with fresh blueberries, mint leaves and lemon zest. Enjoy!
Nutrition
Serving: 1 serving out of 7Calories: 530kcalCarbohydrates: 66gProtein: 9.9gFat: 26.6gSaturated Fat: 14.9gCholesterol: 117mgSodium: 211mgPotassium: 185mgFiber: 1.8gSugar: 45.6gCalcium: 145mgIron: 3mg