BLUEBERRY POPPYSEED CAKE RECIPES
BLUEBERRY POPPY SEED CAKE RECIPE - NYT COOKING
This simple one-bowl recipe highlights blueberries and poppy seeds in a fluffy vanilla- and almond-scented batter that comes together in a flash. It travels well, which makes it a perfect picnic dessert or beach snack, and it’s just as good for breakfast the next day. The combination of butter and oil gives the cake great flavor, but, more important, keeps it moist for days on the counter. For those who are not fans of almond extract, feel free to leave it out and replace it with more vanilla extract.
Provided by Yossy Arefi
Total Time 1 hours 15 minutes
Yield One 9-inch round or 8-inch square cake
Number Of Ingredients 15
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 RECIPE - PILLSBURY.COM
Blueberry topping and a luscious lemon-poppy seed cake are a winning combination in a Bake-Off® Contest grand prize recipe.
Provided by Pillsbury Kitchens
Total Time 1 hours 35 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 15
Steps:
- 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.
- 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.
- In another medium bowl, combine all filling ingredients; mix well. Spoon over batter.
- Bake at 350°F. for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes; remove sides of pan.
- In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool.
Nutrition Facts : Calories 390 , CarbohydrateContent 55 g, CholesterolContent 35 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 4 g, ServingSize 1/8 of Recipe, SodiumContent 300 mg, SugarContent 34 g
More about "blueberry poppyseed cake recipes"
BLUEBERRY POPPY SEED BRUNCH CAKE RECIPE - NYT COOKING
This recipe was brought to The Times in a 1990 article by Marian Burros about the 34th Pillsbury Bake-Off, the Super Bowl of baking contests, and its winners. Linda Rahman of Petaluma, Calif., who won the grand prize, was certain her cake was ''too ordinary to win anything," but it was the judges' unanimous choice because, they said, it was "light, refreshing and satisfying." We still agree.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 20 minutes
Calories 378 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 20 minutes
Calories 378 per serving
- 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.
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BLUEBERRY-POPPY SEED BRUNCH CAKE RECIPE: HOW TO MAKE IT
“For baking cobblers and coffee cakes like this easy recipe, I love to have blueberries around all year long," notes Ruth Gruchow of Yorba Linda, California. "They’re easy to freeze and last about a year, so I buy them in season, put 2 cups in quart-size freezer bags and date each bag.”
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 10 minutes
Calories 387 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 10 minutes
Calories 387 calories per serving
- 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.
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BLUEBERRY-LEMON POPPY SEED BUNDT CAKE RECIPE ...
This perfect springtime celebration cake is as pretty as it is easy. Lemon poppy seed cake bursting with fresh blueberries gets a lemony powdered sugar glaze. Whether for Mother’s Day, Easter or any spring celebration, it’s a perfect addition to the table.
From bettycrocker.com
Reviews 4
Total Time 2 hours 20 minutes
Calories 190 per serving
From bettycrocker.com
Reviews 4
Total Time 2 hours 20 minutes
Calories 190 per serving
- 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.
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GLAZED LEMON-BLUEBERRY POPPY SEED BUNDT CAKE RECIPE ...
Fresh blueberries and lemon juice make great flavor partners in this berry-filled bundt cake topped with a sweet and tangy citrus glaze. Garnish with fresh blueberries and ribbons of lemon rind.
From myrecipes.com
Reviews 4
Calories 304 calories per serving
From myrecipes.com
Reviews 4
Calories 304 calories per serving
- 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.
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BLUEBERRY-POPPY SEED BRUNCH CAKE RECIPE: HOW TO MAKE IT
“For baking cobblers and coffee cakes like this easy recipe, I love to have blueberries around all year long," notes Ruth Gruchow of Yorba Linda, California. "They’re easy to freeze and last about a year, so I buy them in season, put 2 cups in quart-size freezer bags and date each bag.”
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 10 minutes
Calories 387 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 10 minutes
Calories 387 calories per serving
- 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.
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LEMON BLUEBERRY POPPY SEED MUFFINS RECIPE - FOOD.COM
These muffins are everything a lemon-blueberry-poppy-seed muffin should be. They have a little bite to them, but are still light and fluffy.
This recipe is easily halved to make six muffins-- which I prefer, as muffins are best fresh and I can't get through a full batch of twelve by myself.
I like a lot of poppy seeds in my muffins. If you don't, I would recommend cutting the amount down to 1 tablespoon.
If you like a sweeter muffin, it's okay to up the sugar by 1/3 cup. If you're trying to go the other direction and get them less sweet, I would proceed cautiously, as I have already cut back from the amount of sugar the base recipe used. However, if you do reduce the sugar further, please post your results in the comments!
You don't have to use Greek yogurt-- regular or low-fat yogurt will work, or even sour cream if you want to be a little more decadent.
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 231.6 per serving
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 231.6 per serving
- Carefully remove muffins from the pan and allow to cool on a wire rack.
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BLUEBERRY-POPPY SEED COFFEE CAKE | JUST A PINCH RECIPES
If using frozen blueberries, do not thaw before adding to batter.
From justapinch.com
Reviews 5
Category Cakes
From justapinch.com
Reviews 5
Category Cakes
- Meanwhile, in a small bowl, whisk confectioners' sugar and milk until smooth; drizzle over cake. Refrigerate leftovers.
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BLUEBERRY POPPYSEED CAKE | RECIPE
Prepare the Cake. Preheat oven to 350 degrees Fahrenheit. Grease and flour a bundt pan. Mix together eggs, sugar, oil, almond milk and vanilla. Mix together two and a half cups flour and baking powder. Add flour mixture to wet ingredients. Mix in poppy seeds. Toss blueberries with one-third cup flour and mix into batter.
From kosher.com
From kosher.com
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LEMON BLUEBERRY POPPYSEED LAYER CAKE - SWEET RECIPEAS
Apr 10, 2016 · Instructions. Preheat oven to 350F. Prepare two 6 inch cake pans or three 4-inch springform pans (I did this) with baking spray. Add all the dry cake ingredients into the bowl of a stand mixer, using the paddle attachment. Add the butter, lemon zest, vanilla extract, and 1 cup of buttermilk.
From sweetrecipeas.com
From sweetrecipeas.com
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BLUEBERRY POPPYSEED CAKE | RECIPE
Prepare the Cake. Preheat oven to 350 degrees Fahrenheit. Grease and flour a bundt pan. Mix together eggs, sugar, oil, almond milk and vanilla. Mix together two and a half cups flour and baking powder. Add flour mixture to wet ingredients. Mix in poppy seeds. Toss blueberries with one-third cup flour and mix into batter.
From kosher.com
From kosher.com
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OBERWEIS DAIRY
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, 1/2 cup sugar, and lemon zest until light and fluffy, about 2 minutes.
From oberweis.com
From oberweis.com
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BLUEBERRY-POPPY SEED BRUNCH CAKE RECIPE BY TASTE OF HOME
May 04, 2011 · For the topping: Preheat 350 degrees. In a small bowl, combine the sugar, flour, and nutmeg. Gently stir in blueberries until coated. Sprinkle over batter. Bake in the oven for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack, then remove sides of pan.
From thedailymeal.com
From thedailymeal.com
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LEMON BLUEBERRY POPPYSEED LAYER CAKE - SWEET RECIPEAS
Apr 10, 2016 · Ingredients. 3 cups cake flour 1 1/34 cups granulated sugar 4 ½ tsp. baking powder ½ tsp. salt 3 TBSP poppy seeds 1 tsp. vanilla extract
From sweetrecipeas.com
From sweetrecipeas.com
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LEMON POPPYSEED CAKE WITH WARM BLUEBERRY CENTER - RODELLE ...
Preheat an oven to 350 F. Prepare the blueberry center by combining the frozen blueberries, ½ tbsp all-purpose flour, and 1 tbsp granulated sugar and grated nutmeg. Combine the dry ingredients for the cake, including the all-purpose flour, poppy seeds, baking soda, and kosher salt. Set aside. In the bowl of a stand mixer, prepare the lemon ...
From rodellekitchen.com
From rodellekitchen.com
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BLUEBERRY AND LEMON POPPY SEED CAKE - THE SIMPLE, SWEET LIFE
Feb 05, 2018 · Sift together the flour and baking powder and gently fold into the batter until just combined. Fold in the poppy seeds and blueberry. Divide the batter between three greased and parchment paper-lined 6? cake pans. Bake at 350F for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
From thesimple-sweetlife.com
From thesimple-sweetlife.com
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LEMON & POPPYSEED CAKE WITH BLUEBERRY GLAZE — ANA'S BAKING ...
Mar 10, 2019 · In a bowl of a stand mixer fitted with a paddle attachment, cream the butter, oil, lemon zest and sugar on a medium-high speed until paler in colour. (approx. 3 min) Stop the mixer and scrape down the bowl. Turn the mixer to medium-low speed and add eggs one at a time – making sure it’s fully incorporated after each addition.
From anasbakingchronicles.com
From anasbakingchronicles.com
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BLUEBERRY POPPYSEED COFFEE CAKE - FREE RECIPES
Blueberry Poppyseed Coffee Cake. Blueberry poppy seed coffee cake for your special brunch! Heat oven to 350 degrees. Grease and flour bottom and sides of a 9-or-10 inch spring-form 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 ...
From blueberry-recipe.com
From blueberry-recipe.com
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LEMON POPPY SEED BLUEBERRY COFFEE CAKE SQUARES | GENERAL ...
Lemon Poppy Seed Blueberry Coffee Cake Squares. Make a gorgeous, tempting coffee cake by marbling blueberry filling with lemon poppyseed muffin batter. Pipe batter into greased half sheet pan; spread evenly. Turn pan and pipe blueberry filling in 8 diagonal lines, approx. 3/4-inch apart.
From generalmillscf.com
From generalmillscf.com
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LEMON POPPY SEED POUND CAKE WITH WILD BLUEBERRIES - JOY ...
1 tablespoon poppy seeds. 1 tablespoon lemon zest. 1/3 cup frozen wild blueberries. Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9-x-5-inch loaf pan. Put the pan on an insulated backing sheet, or on two regular baking sheets stacked on on top of the other. Whisk together the flour, baking powder, salt, and poppy seeds.
From joythebaker.com
From joythebaker.com
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ULTIMATE LEMON BLUEBERRY BUNDT CAKES (WITH POPPY SEEDS ...
May 01, 2018 · Combine cake mix, instant pudding mix, oil, sour cream, eggs, lemon zest, lemon juice and poppy seeds. Mix until smooth. 3. Fold in blueberries and fill bundt pans! 4. Bake for 17-25 minutes (I used a mid sized bundt pan) or until an inserted knife comes out clean! Regular bundt pans take 40-60 minutes to bake and the tiny mini pans take 10-17 ...
From yourcupofcake.com
From yourcupofcake.com
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