Blueberry Poppy Seed Cake
Ingredients
The cake
-
2
cups
all-purpose flour
-
2
tablespoons
poppy seeds
-
1
teaspoon
salt
-
¼
teaspoon
baking powder
-
1 ¼
cups
white granulated sugar
-
1
lime
lime zest
-
1
cup
unsalted butter
-
3
large
eggs
-
2
tablespoons
fresh lime juice
-
1
teaspoon
pure vanilla extract
-
¼
cup
whole milk
-
1
cup
fresh blueberries
-
½
cup
additional blueberries for topping
The glaze
-
1
cup
powdered sugar
-
2
teaspoons
crème fraîche
-
1 to 2
tablespoons
warm water
Instructions
- Preheat the oven to 300°F and grease a loaf pan.
- Mix flour, poppy seeds, salt, and baking powder in a bowl.
- Combine sugar and lime zest in a small bowl and rub together.
- In a stand mixer, cream the lime zest mixture with softened butter until pale.
- Add eggs one at a time, then mix in lime juice and vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture until smooth.
- Fold in the blueberries gently.
- Pour the batter into the prepared loaf pan and bake for 60-65 minutes.
- Allow the cake to cool for 5 minutes in the pan, then invert onto a cooling rack.
- For the glaze, whisk together powdered sugar, crème fraîche, and water until thick but pourable.
- Spread or pipe the glaze over the cooled cake and top with fresh blueberries and lime zest.
Nutrition Facts (estimated)
Servings
12 slices
Calories
367
Total fat
18g
Total carbohydrates
49g
Total protein
4g
Sodium
215mg
Cholesterol
83mg
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