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5 from 2 votes

Blueberry Lime Poppy Seed Cake with Crème Fraîche Glaze 

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 1 POUND CAKE (9X5 OR 8X4-INCH)

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.

Nutrition

Serving: 1g