Blueberry Walnut Poppy Seed Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • 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
Caramel Cream Drizzle
  • 3 tbsp Condensed milk
  • ⅓ cup heavy cream
Instructions
  1. Instructions
  2. Preheat the oven to 350° F. Line a 9 or 10-inch springform pan with parchment paper, butter the parchment paper.
  3. 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.
  4. 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.
  5. Bake cake for about 45 minutes.
  6. 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!!
Caramel Cream Drizzle
  1. Mix the condensed milk and cream, simmer it for 5 minutes. Let cool and drizzle over the cake.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2021/09/29/blueberry-walnut-poppy-seed-cake/