Blueberry Lime Poppy Seed Cake with Crème Fraîche Glaze 

Breakfast, Cakes, Quick and Easy, Summer

Ayyyyeee! Last week I was sort of barely here on da blog and on social (even tho I’m always on the insta stories). I’ve been planning a fun lil’ thing that I’m excited to share with you. Hint: I can cook in it and I’m gonna make it look as pretty and functional as possible! MORE SOON!

In the meantime, I have a ton of new-to-you summer recipes to share. The past few weeks have been filled with lots of cooking and I took all of your suggestions into account.

You all asked for easy and sort of healthy weeknight dinners AND you asked for some desserts using blueberries, pies (coming soon!) and more cakes (you speakin’ my language).

This obviously falls into the blueberry category and not the healthy, weeknight dinner.

This cake is soooo delicious. It’s dense and the crumb is titteee.

The blueberries and poppy seeds add a nice crunch and texture to it. I love poppy seeds but for a long time I was like what is their point. Well, if you taste poppy seeds all by themselves, you’ll realize that they’re kinda floral.

They add this nice floral note to all desserts they’re added to and their crunch element is very much appreciated in soft desserts like this pound cake.

I got artsy AF on the top and I suggest you do the same because it’s a splendid way to express your inner emotions haha.

I added the creme fraiche glaze to a piping bag (these are my favorite because they’re inexpensive and don’t require a tip on the end) and did some lines up and down the cake. Then I added blueberries to about half of the cake (the glaze underneath held them in place) and then added some lime zest to the top.


That’s it! Looks much harder than it actually is.

Gonna be very real with you: I sometimes don’t like glazes because they can be too sweet. The creme fraiche (you can also use sour cream) adds such a nice tartness to it. Truly is delicious on its own.

Happy Summer, YO!

Here’s the pan I used (though a normal 9×5 or 8×4 will also work):

Pullman loaf pan
Tipless piping bags

Blueberry Lime Poppy Seed Cake with Crème Fraîche Glaze 

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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Serving Size: 1 POUND CAKE (9X5 OR 8X4-INCH)


Blueberry Poppy Seed Pound Cake:

  • 2 cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 1/4 cups white granulated sugar
  • Lime zest from 1 lime
  • 1 cup unsalted butter, at room temperature
  • 3 large eggs, at room temperature
  • 2 tablespoons fresh lime juice
  • 1 teaspoon pure vanilla extract
  • 1/4 cup whole milk
  • 1 cup fresh blueberries, (you can also use a mix of blueberries and blackberries, plus 1/2 cup more for topping)

Crème Fraîche Glaze:

  • 1 cup powdered sugar, sifted
  • 2 teaspoons crème fraîche
  • 1 to 2 tablespoons warm water


To Make the Pound Cake:

  • Preheat oven to 300 degrees F. Grease a 9x5-inch or 8x4-inch loaf pan with cooking spray. Set aside.
  • In a medium bowl, mix together the all-purpose flour, poppy seeds, salt and baking powder. Set aside.
  • In a small bowl combine the sugar and lime zest. Rub the lime zest and sugar in between your fingers for about 30 seconds; this will make it so the lime zest releases its natural oils.
  • To the bowl of a stand-up mixer, add the lime zest/sugar mixture and softened butter. With the paddle attachment on the mixer, beat for about 5 minutes, until pale in color. Mix in one egg at a time, being sure each egg is incorporated before adding another. Add the lime juice and vanilla extract.
  • In a measuring cup, measure out the milk.
  • Fold flour mixture into butter mixture, alternating with the milk mixture, beginning and ending with the flour. Mix until smooth. Add the blueberries and fold them in until evenly disbursed.
  • Pour the pound cake batter into the prepared 9x5-inch loaf pan and transfer to the oven to bake for 60 to 65 minutes, until a skewer inserted into the center comes out clean. It might take a bit longer, depending on which pan you’re using. Allow the cake to cool for 5 minutes in the pan and then invert onto a cooling rack.

To Make the Crème Fraîche Glaze:

  • While the pound cake is cooling, whisk together the powdered sugar, crème fraîche and water. If glaze is too thick, add the additional tablespoon. It should be thick but barely pourable.

To Assemble:

  • I ended up slicing the top mound part off of my cake. I trimmed it so it was perfectly rectangular and flat. You don’t HAVE to do this. I trimmed it and flipped it over onto a serving plate.
  • If you like you can add the glaze to a piping bag. Snip off the end and pipe it out onto the top of the cake. Arrange the blueberries to half of the top of the pound cake. Garnish with a bit of fresh lime zest.
Serving: 1g
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

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  • Reply Dakota July 23, 2018 at 6:10 pm

    I made this over the weekend and it was amazing! At first it seemed that 1/4 cup of milk wasn’t enough, but after mixing thoroughly the batter was just pourable enough to get into the pan. I also used lime juice in the frosting instead of water to add to the (very subtle) lime flavor of the cake. I will be making this again for sure!

  • Reply Cassie Autumn Tran July 29, 2017 at 6:47 pm

    What a beautiful cake! Anything with blueberries and poppyseed wins me over, especially if it’s in the form of a cake!

  • Reply Teresa July 26, 2017 at 10:22 pm

    Just had my first taste of this cake and literally could easily eat half the loaf in the next hour!! (Between my son & I we just may finish the entire loaf by tomorrow!) I didn’t even make the glaze, it’s not needed. This cake is so light and delicious!! It has that perfect hint of citrus and poppy seed. I think even without the blueberries it would be delicious. But I had so many its one of the reasons I chose this cake. One thing to note, I did not use a whole vanilla bean. I just used approximately 2 teaspoons of pure vanilla. Thank you once again for a fabulous recipe!! Love, love, love!!

  • Reply Lyndsay // Coco Cake Land July 19, 2017 at 7:02 pm

    Yes buddy. Glazes are brain-pain sweet but love the tangy vibe of a creme fraiche glaze!! A beauty of an artsy cake, too! XO

  • Reply Vicky July 18, 2017 at 10:55 am

    This is such a beautiful cake. Can’t wait to give it a go!

  • Reply Chloe July 18, 2017 at 6:39 am

    This looks really gorgeous AND yummy! (And can I just say I love the pair of scissors you have)

  • Reply Marie-Anne Duarte July 18, 2017 at 12:41 am

    Thank you – This looks so yummy. Much prefer the idea of Crème Fraiche than a sweet glaze. I’m so glad I found your blog. I follow you from South Africa – hope I can convert your measurements to grams correctly 🙂

  • Reply 2pots2cook July 17, 2017 at 9:44 am

    Love the twist you have made ! Great !

  • Reply Aimee July 17, 2017 at 7:26 am

    Gorgeous! I’m with you on the overly sweet glazes – looking forward to trying this more tart variation!

  • Reply Erin Clarkson July 17, 2017 at 6:46 am

    Ooooooh this is so pretty! I’ve been eyeing up a pullman pan for ages and I think i’m just going to harden up and get one – SO NICE AND SQUARE.