This blueberry walnut poppy seed cake is laced with fresh blueberries, filled to the brim with nutty, crackly poppy seeds, and drizzled with a delicious caramel glaze. It’s the perfect “company cake.” This Blueberry Poppy Seed Cake is a must make.
If you’re looking for a fruity cake that’s perfect to take to parties or just a pick me up, this is for you, Blueberry Poppy Seed Cake or as I call it the Best Sour Cream Cake.
I make this cake to take to friend’s, for picnics, it travels well and the perfect snack time cake. We enjoy dense fruity poppy seed cake –from when I made this recipe decades ago-so I can definitely tell you that this is a recipe that stands the test of time.
It is both easy, and delicious! This is one of those fabulous cake, one bowl where you add all the goodies to a basic cake and end up with something amazingly delicious.
I honestly can’t believe it took me so long to share this Blueberry Cake recipe with you!
BLUEBERRY WALNUT POPPY SEED CAKE
This blueberry poppy seed cake is juicy with the blueberries, dense, perfectly sweetened with the crunch of the poppy seeds and walnuts. The walnuts in the ingredients add a lot of excellent flavor to this poppy seed cake. The poppy seeds also add some great flavor and crunch to the moist vanilla cake.
This recipe for Blueberry walnut Poppy seed cake is a moist, bakery-worthy treat. You can enjoy them on a slow morning with a cup of coffee or for a decadent evening snack. It’s an easy go-to recipe for any kind of day.
TIPS FOR MAKING THE PERFECT BLUEBERRY WALNUT POPPY SEED CAKE
This Blueberry Poppy Seed Cake or the Best Sour Cream Cake as I call it is quite an easy one to bake.
- Prep: Preheat your oven to 350 degrees F and line your cake pan with liners.
- Wet ingredients: Whisk together butter , sugar, eggs, poppy seeds, sour cream and vanilla extract in a large bowl.
- Dry Ingredients: Slowly sift together the all-purpose flour, baking powder, and salt. Then mix in the wet ingredients, but be careful not to over-mix.
- Mix Ins – Fold your nuts, blueberries
- Bake: Pour the batter in the baking pan, bake for about 40 minutes or until a tooth pick or skewer comes out clean. You’ll know the muffins are finished baking when the toothpick comes out clean, and the bread is soft and springy.
VARIATIONS ON BLUEBERRY POPPY SEED CAKE aka BEST SOUR CREAM CAKE
- Lemon Poppy Seed Cake: Poppy seeds pair wonderfully with lemon-y flavor. Use either lemon zest or lemon juice . For perfect Lemon Poppy Seed Cake, add in 2 tablespoons fresh lemon juice and 1 ½ tablespoon lemon zest to the batter.
- Orange and Lemon Poppy Seed Muffins: For even more delicious tangy flavor, skip the blueberries, add in some orange zest along with the lemon juice to make Orange and make them into Lemon Poppy Seed Muffins.
- Flour: You can exchange the all-purpose flour for wheat flour to make slightly healthier cake. You could also use oat flour or almond flour to make gluten-free cake.
- Add-ins: Try adding in some more mix-ins besides the poppy seeds. You could add strawberries, sliced almonds, pecans, or coconut flakes to the Poppy seed cake.
- muffins: To make muffins prepare the Poppy Seed Cake batter as usual. Poppy Seed Muffin recipe will take less time to bake, so keep your eye on them in the oven.
ENJOY!!
If you like this Blueberry Poppy Seed Cake/ Best Sour Cream Cake or make it, please leave a comment, feedback and star rating.
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- ½ cup granulated sugar
- 1 stick (8 tablespoons) salted butter, at room temperature
- 1 tablespoon lemon zest, use Meyer if you can
- 2 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1½ cups all purpose flour
- 2 tablespoons poppy seeds
- ½ teaspoon baking soda
- 1 tsp baking powder
- ¼ teaspoon kosher salt
- ½ cup sour cream or plain Greek yogurt
- 1 cup fresh or frozen blueberries thawed and drained
- 1 teaspoon granulated sugar
- 1 teaspoon all purpose flour
- powdered sugar, for dusting
- 3 tbsp Condensed milk
- ⅓ cup heavy cream
- Instructions
- Preheat the oven to 350° F. Line a 9 or 10-inch springform pan with parchment paper, butter the parchment paper.
- To make the cake. In a large mixing bowl, beat together the butter, ½ cup sugar, and lemon zest until light and fluffy, about 2 minutes. Beat in the eggs one at a time and 1 tablespoon vanilla until combined. Add the flour, poppyseeds, baking soda, powder, and salt, and beat to combine. Beat in the sour cream until just combined.
- In a bowl, combine the blueberries, sugar, and flour. Sprinkle 1½ cups of berries over the Pour it in the prepared cake pan. Fold in the blueberries with the cake batter.
- Bake cake for about 45 minutes.
- Let cool, then release the cake from the mold. . When ready to eat, generously dust the top of the cake with powdered sugar, drizzle with caramel cream and enjoy!!
- Mix the condensed milk and cream, simmer it for 5 minutes. Let cool and drizzle over the cake.
