Best Blueberry Poppy Seed Cake Recipes

BLUEBERRY-LEMON POPPY SEED BUNDT CAKE

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour. In small bowl, place blueberries. Remove 1 tablespoon dry cake mix; sprinkle over berries, and toss to coat. Set aside.
• In large bowl, place remaining cake mix, cream cheese, lemon peel, poppy seed, water, 1/4 cup lemon juice and eggs. Beat with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in coated blueberries and any remaining dry cake mix. Pour into pan.
• Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• Transfer cake to serving platter. In small bowl, beat powdered sugar and 2 tablespoons lemon juice with spoon until smooth and spreadable. If too stiff to spread, add additional lemon juice, 1 teaspoon at a time. Spread over cake. Store loosely covered at room temperature.

GLAZED LEMON-BLUEBERRY POPPY SEED BUNDT CAKE

Steps:

• Preheat the oven to 350°.
• To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
• Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt); stir with a whisk. Add blueberries to flour mixture; toss to coat. Combine 3/4 cup buttermilk, 1/3 cup juice, and extracts. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into prepared pan.
• Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool pan on a wire rack 10 minutes. Remove cake from pan; cool on rack.
• To prepare glaze, place powdered sugar in a small bowl; add 1 tablespoon buttermilk and 1 tablespoon juice, stirring with a whisk until combined. Pour glaze over warm cake; cool completely.

BLUEBERRY POPPY SEED BRUNCH CAKE

Steps:

• Heat oven to 350 degrees. Grease and flour bottom and sides of a 9-inch springform pan. In large bowl, beat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; add to butter mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.
• In medium bowl, combine all filling ingredients; spoon over batter. Bake at 350 degrees for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.
• In small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency; blend until smooth. Drizzle over top of warm cake. Top with a handful of fresh blueberries, if desired. Serve warm or cool.

BLUEBERRY-POPPY SEED BRUNCH CAKE

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. Combine the flour, poppy seeds, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined. Spread into a greased 9-in. springform pan., For topping, in a small bowl, combine the sugar, flour and nutmeg; gently stir in blueberries until coated. Sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack; remove sides of pan. , In a small bowl, whisk confectioners' sugar and milk until smooth; drizzle over cake. Refrigerate leftovers.

LEMON BLUEBERRY POPPY SEED BREAD FROM A CAKE MIX

Steps:

• Preheat oven to 350*.
• Grease and flour 8 1/2" x 4 1/2"x 2" loaf pan.set aside.
• Rinse blueberries from mix with cold water and drain.set aside.
• FOR BREAD:.
• Combine muffin mix and poppy seed in medium bowl.
• Break up any lumps.
• Add eggs and water.Stir until moistened -- about 50 strokes.
• Fold in blueberries and lemon peel.
• Pour into pan --
• Sprinkle with contents of topping mix from package.
• Bake at 350*.for 1 hour or until toothpick insered in center comes out clean.
• cool in pan on wire rack 10 minutes.
• Loosen loaf from pan -- Invert onto cooling rack --
• Turn right-side up.Cool completely.
• FOR DRIZZLE:.
• Combine powdered sugar and lemon juice in small bowl --
• Stir until smooth --
• Drizzle over loaf.

BLUEBERRY-POPPY SEED COFFEE CAKE

Steps:

• 1. In a small mixing bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Stir in lemon peel.
• 2. In another bowl, combine the flour, poppy seeds, baking powder, baking soda and salt. Add it to the creamed mixture alternating with sour cream. Beat just until combined. Spread into a greased or non-stick foil lined 9-inch springform pan.
• 3. For topping, in a small bowl, combine sugar, flour, and nutmeg; gently stir in blueberries until coated. Sprinkle over batter.
• 4. Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack; remove sides of pan.
• 5. Meanwhile, in a small bowl, whisk confectioners' sugar and milk until smooth; drizzle over cake. Refrigerate leftovers.

BLUEBERRY-POPPY SEED COFFEE CAKE

Steps:

• Heat oven to 400°F. Grease bottom and sides of square pan, 8x8x2 inches.
• Drain blueberries from muffin mix, reserving liquid. Set aside blueberry liquid and blueberries. Stir muffin mix, water, oil, egg and poppy seed in medium bowl just until blended. Pour into pan. Bake 15 to 20 minutes or until golden brown.
• Add enough water to reserved blueberry liquid to measure 1/3 cup. Mix blueberry liquid, sugar and cornstarch in 1-quart saucepan. Heat to boiling over medium heat. Boil and stir 1 minute; remove from heat. Stir in blueberries. Spread blueberry glaze over warm coffee cake.

BLUEBERRY POPPY SEED CAKE

Steps:

• Set a rack in the center of the oven and heat oven to 350 degrees. Spray an 8-inch square pan or 9-inch round pan with cooking spray and line the base with parchment paper.
• In a large bowl, with an electric mixer on medium-high, beat the granulated sugar, butter and oil until light and fluffy, about 3 minutes. Add the eggs and beat until well combined, then add the sour cream, almond extract (if using), vanilla extract and salt. Beat until well combined.
• Add the flour, baking powder, baking soda and poppy seeds. Mix on low speed until just combined, then fold in 1 cup/140 grams blueberries with a rubber spatula. Pour the batter into the prepared baking pan. Sprinkle the remaining 1/3 cup/46 grams blueberries on top, then sprinkle on the turbinado sugar.
• Bake until golden and puffed, and a tester inserted into the center comes out clean, 35 to 45 minutes.
• Let the cake cool in the pan on a wire rack for 15 minutes, then invert the cake onto the rack and remove the parchment paper. Place a plate or another wire rack on top of the cake and invert it again so the sugared side is up. The cake will keep loosely wrapped at room temperature for up to 3 days.

BLUEBERRY-POPPY SEED BRUNCH CAKE

Steps:

• 1. Heat oven to 350°F. Grease and flour bottom and sides of 9 or 10-inch springform pan. In large bowl, combine 2/3 cup sugar and margarine; beat until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. 2. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; mix well. Add to margarine mixture alternately with sour cream, beating until well combined. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick. 3. In another medium bowl, combine all filling ingredients; mix well. Spoon over batter. 4. Bake at 350°F. for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes; remove sides of pan. 5. In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool.

BLUEBERRY POPPY SEED BRUNCH CAKE RECIPE

Steps:

• YIELD 8 servings TIME 1 hour 20 minutes Step 1 Heat oven to 350 degrees. Grease and flour bottom and sides of a 9-inch springform pan. In large bowl, beat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; add to butter mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick. Step 2 In medium bowl, combine all filling ingredients; spoon over batter. Bake at 350 degrees for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan. Step 3 In small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency; blend until smooth. Drizzle over top of warm cake. Top with a handful of fresh blueberries, if desired. Serve warm or cool

BLUEBERRY-POPPY SEED BRUNCH CAKE

Steps:

• 1. Heat oven to 350°F. Grease and flour bottom and sides of 9 or 10-inch springform pan. In large bowl, combine 2/3 cup sugar and margarine beat until light and fluffy. Add lemon peel and egg beat 2 minutes at medium speed.2. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt mix well. Add to margarine mixture alternately with sour cream, beating until well combined. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.3. In another medium bowl, combine all filling ingredients mix well. Spoon over batter.4. Bake at 350°F. for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes remove sides of pan.5. In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool.High Altitude (above 3500 feet): Increase flour in cake to 1 3/4 cups. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 390 * Calories from Fat: 150 * % Daily Value: Total Fat: 17 g 26% * Saturated Fat: 4 g 20% * Cholesterol: 35 mg 12% * Sodium: 300 mg 13% * Total Carbohydrate: 55 g 18% * Dietary Fiber: 2 g 8% * Sugars: 34 g * Protein: 5 g * Vitamin A: 15% * Vitamin C: 6% * Calcium: 6% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 2 Fruit, 3 1/2 Fat or 3 1/2 Carbohydrate, 3 1/2 Fat

BLUEBERRY POPPY SEED BRUNCH CAKE

Steps:

• Heat oven to 350°F. Grease and flour bottom and sides of 9- or 10-inch springform pan. In large bowl, beat 2/3 cup sugar and margarine until light and fluffy. Add lemon peel and egg beat 2 minutes at medium speed. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt add to margarine mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick. In medium bowl, combine all filling ingredients spoon over batter.Bake at 350°F. for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.In small bowl, combine powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool. HIGH ALTITUDE - Above 3,500 feet: Increase flour in cake to 1 3/4 cups. Bake as directed above.Nutrition Per Serving: Calories 380 Protein 5g Carbohydrate 55g Fat 17g Sodium 300mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.