Blueberry Poppy Seed Cake

5 from 2 votes

This Blueberry Poppy Seed Cake with Crème Fraîche Glaze is so delicious! It’s dense with a tight crumb and it’s loaded with poppy seeds, lime flavor and juicy blueberries! The crème fraîche glaze isn’t overly sweet but has the perfect balance of sweet and tartness. Enjoy with a Mint Vanilla Iced Coffee during the spring and summer!

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Cake

Cuisine: American

Diet: Vegetarian

Servings: slices

Author: Adrianna Adarme

Cost: $10

Equipment

1 (9x5) or (8x4) inch loaf pan
1 Medium-mixing bowl
1 Small mixing bowl
1 Stand-mixer fitted with the paddle attachment
1 Pipping bag

Ingredients

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

Instructions

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.

Notes

Tips and Tricks

Decorating. I trimmed the dome/ mound part off the top of the cake then flipped it over so that it would sit flat on the plate, this is totally optional! For the glaze, you can add it to a piping bag or simply spread it over top, it just depends on how sweet you want your cake to be.
Mix lime zest with sugar. Rub the lime zest and sugar between your fingers for 30 seconds before combining it with the butter to bring out the natural oils of the zest more. You’ll taste a stronger lime flavor in your pound cake.
Frozen berries. If you want to use frozen berries, make sure to thaw them first and drain off any juices so it doesn’t make your cake soggy.
I used this Pullman loaf pan and I love these Tipless piping bags because they don’t require a tip on the end.

Nutrition