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Blueberry Poppyseed Cake


  • Ingredients
  • Cake
  • 2/3 cup sugar
  • ½ cup unsalted butter softened
  • 2 teaspons lemon peel
  • 1 egg
  • 1 ½ cup all purpose flour
  • 2 tablespoons poppyseeds
  • ½ teaspoons baking soda
  • ¼ teaspoons salt
  • ½ cup sour cream
  • Filling
  • 2 cups fresh blueberries
  • 1/3 cup sugar
  • 2 teaspoons flour
  • ¼ teaspoon nutmeg
  • Glaze
  • 1/3 cup powdered sugar
  • 1-2 teaspoons milk


  • Preheat oven to 350 degrees.
  • Cream the butter and sugar together, and then add in the lemon peel and egg.
  • In a separate mixing bowl, combine dry ingredients. Mix to incorporate.
  • Pour dry ingredients into wet ingredients a little at a time, alternating with sour cream and mixing as you go.
  • Spray a 9-10 inch spring-form pan with non-stick cooking spray and add the cake mixture to the pan, pushing it down along the bottom of the pan and about an inch up the sides.
  • Next, mix ingredients for the blueberry filling in a medium-sized mixing bowl. Gently pour and press onto the crust.
  • Bake for 45-55 minutes, until the top of the cake is lightly golden.
  • Remove from oven and cool on a wire rack. Run a knife along the edges of the cake to make sure it doesn’t stick, and then release the spring to remove the cake.
  • Mix the glaze in a small bowl, stirring the milk into the powdered sugar until a nice smooth consistency is reached. Spoon glaze over the cake.
  • Serve and enjoy.