Lemon Blueberry Poppyseed Cake Recipe
Lemon Blueberry Poppyseed Cake is a homemade cake bursting with flavor. This homemade bundt cake is easy to make from scratch and simple enough that anyone can make it. It's perfect for a summer dessert or a spring holiday get-together.
Servings 10
Calories 641kcal
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!
Nutrition
Serving: 1slice | Calories: 641kcal | Carbohydrates: 89g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 130mg | Potassium: 221mg | Fiber: 2g | Sugar: 62g | Vitamin A: 969IU | Vitamin C: 5mg | Calcium: 112mg | Iron: 2mg