Lemon Blueberry Poppyseed Cake is a homemade cake bursting with flavor. This homemade bundt cake is easy to make from scratch and simple enough for anyone to make. It’s perfect for a summer dessert or a spring holiday get-together.
Lemon Blueberry Poppyseed Cake
This Lemon Blueberry Poppyseed Cake From Scratch is easy to make. Lemon blueberry cake just screams summer and warm weather and is perfect for a summer dessert or for a holiday, including Mother’s Day and Easter. This homemade bundt cake is gone quickly when I make it.
This delicious lemon blueberry cake looks beautiful on a serving platter, and even more stunning when you slice into it and see the yellow cake dotted with blueberries.
This cake can be served with the glaze frosting recipe I have included or with just a sprinkle of powdered sugar.
If you are looking for an easy to make summer cake, this blueberry lemon cake is perfect.
Cake Recipes
- Almond Bundt Cake
- Pumpkin Chocolate chip cake
- Orange soda cake
- Pumpkin Coffee Cake
- Pumpkin Spice Cake
- S’Mores Cake
Tips for Making Blueberry Lemon Poppyseed Cake
Use a Bundt Pan. You could use a 9-by-13-inch cake pan if you want to, but I like to make simple things fancy, and I love using my bundt pan.
Allow to cool. As tempting as it is to slice right into the pumpkin coffee cake as soon as you pull it out of the oven, give it a few minutes to cool.
Do not overmix. Combine the wet and dry ingredients in a separate bowl, then combine and stir just until they are mixed.
Do I have to coat the blueberries in the flour, or can I skip this step and Just add them?
It is important to coat the blueberries or whichever berry you use. The flour prevents them from sinking into the batter as it cooks, allowing them to be mixed throughout the cake when you cut your slices.
Can I use frozen blueberries?
Yes, frozen blueberries can be used in place of fresh blueberries. Add the frozen berries and increase the baking time by 5-10 minutes. Be sure to coat them in the flour, as called for.
My icing is not blending smoothly; it still has a chunky texture. How do I fix this?
The cream cheese and butter must be at room temperature when making the icing to prevent clumping and allow for a smooth, creamy icing. If you forget to lay it out in time, you can always put the cream cheese in a bowl of warm (not hot) water for 10 minutes. For the butter, run a glass under extremely hot water for 30 seconds, then empty it and place it upside down on the counter with the butter in it for 3-5 minutes.
Can different variations of this cake be made?
Change up the berries. To give this cake varied flavors, you can substitute the blueberries for blackberries or raspberries.
If you are not a fan of poppyseed, you can omit it and make this a lemon blueberry bundt cake.
Can I make this cake ahead of time?
This cake can be made up to a day before serving. For best results, add the glaze the same day you serve it.
How to Store Leftovers
Leftover cake can be stored in an air-tight container in the fridge for up to 3 days.
Can I freeze this cake?
Yes! You can freeze this cake in slices and then enjoy it it later. Just slice the cake into slices, wrap them in plastic wrap, and place them in a plastic zip-close bag. Store in the freezer for up to 2 months. When you want to enjoy a slice, remove it from the plastic wrap, heat it in the microwave for 30-60 seconds.
Lemon Blueberry Poppyseed Cake Recipe Ingredients
- 2 ½ cups flour, one additional tablespoon used to coat blueberries
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter
- 1 ¾ cups granulated sugar
- 4 eggs
- Zest of 2 lemons
- 3 tablespoons lemon juice
- 1 ½ cups fresh blueberries
- 2 tablespoons poppy seeds
- ¾ cup sour cream
Icing for Lemon Blueberry Poppyseed Cake Ingredients
- 4 ounces softened cream cheese
- 1 tablespoon softened unsalted butter
- 2 cups powdered sugar
- 2 tablespoons lemon juice
How to Make Lemon Blueberry Poppyseed Cake
Preheat the oven to 350 degrees.
Grease a bundt cake pan with nonstick spray or butter.
In a small bowl, add the blueberries and one tablespoon of flour, stir to coat the blueberries in the flour, and set aside.
Add the flour, baking powder, and salt to a large bowl, mix well with a spoon or a whisk, and set aside.
Add the butter and sugar to a small bowl or a stand mixer. Beat the butter and sugar until well combined, using the stand mixer or a hand mixer.
Once the butter and sugar are combined, add the eggs while mixing.
Slowly combine the flour into the sugar, butter, and egg mixture.
Once the flour is added, add the lemon zest, lemon juice, and cream cheese, then gently stir into the batter with a spatula or wooden spoon.
Carefully add in the blueberries and gently fold them into the batter.
Pour the batter evenly into the bundt pan and bake for 50-60 minutes, checking the doneness after 50 minutes while poking with a toothpick and continuing to bake if not done. The cake will have a golden brown color when fully cooked.
While the cake is baking, make the icing by beating cream cheese and butter together until fluffy. Then, mix the powdered sugar and lemon juice until light and fluffy.
Once the cake is baked, let it cool in the pan for 10 minutes before transferring it to a cooling rack and letting it fully cool for another 20 minutes.
Pour the icing over the cake once it has cooled. Garnish with fresh blueberries, sliced lemon, and poppyseeds. (optional)
Serve and enjoy!
Blueberry Recipes
- Mini Blueberry Muffins
- Mini Blueberry Banana muffins
- Blueberry Bread
- Baked Brie with Blueberry Pie Filling
Lemon Blueberry Poppyseed Cake Recipe
Ingredients
Lemon Blueberry Poppyseed Cake Recipe Ingredients
- 2 ½ cups flour
- 1 tablespoon flour used to coat blueberries
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter
- 1 ¾ cups granulated sugar
- 4 eggs
- Zest of 2 lemons
- 3 tablespoons lemon juice
- 1 ½ cups fresh blueberries
- 2 tablespoons poppy seeds
- ¾ cup sour cream
Icing for Lemon Blueberry Poppyseed Cake Ingredients
- 4 ounces softened cream cheese
- 1 tablespoon softened unsalted butter
- 2 cups powdered sugar
- 2 tablespoons lemon juice
Instructions
- How to Make Lemon Blueberry Poppyseed Cake
- Preheat the oven to 350 degrees.
- Grease a bundt cake pan with nonstick spray or butter.
- In a small bowl, add the blueberries and one tablespoon of flour, stir to coat the blueberries in the flour, and set aside.
- Add the flour, baking powder, and salt to a large bowl, mix well with a spoon or a whisk, and set aside.
- Add the butter and sugar to a small bowl or a stand mixer. Beat the butter and sugar until well combined, using the stand mixer or a hand mixer.
- Once the butter and sugar are combined, add the eggs while mixing.
- Slowly combine the flour into the sugar, butter, and egg mixture.
- Once the flour is added, add the lemon zest, lemon juice, and cream cheese, then gently stir into the batter with a spatula or wooden spoon.
- Carefully add in the blueberries and gently fold them into the batter.
- Pour the batter evenly into the bundt pan and bake for 50-60 minutes, checking the doneness after 50 minutes while poking with a toothpick and continuing to bake if not done. The cake will have a golden brown color when fully cooked.
- While the cake is baking, make the icing by beating cream cheese and butter together until fluffy. Then, mix the powdered sugar and lemon juice until light and fluffy.
- Once the cake is baked, let it cool in the pan for 10 minutes before transferring it to a cooling rack and letting it fully cool for another 20 minutes.
- Pour the icing over the cake once it has cooled. Garnish with fresh blueberries, sliced lemon, and poppyseeds. (optional)
- Serve and enjoy!
Follow Us For More!
Be sure to share your review in the comments below and follow us on Pinterest, Facebook, Instagram or Tiktok for even more food + family fun!