My Friend is My "Guinea Pig"

Blueberry, Poppy Seed Lemon Cake. 
I had found a recipe on the NYT Cooking site for a blueberry poppy seed brunch cake that I've been wanting to try. The recipe actually won the Pillsbury Bakeoff Contest one year which made me think it would be pretty good.  Lemon zest, blueberries and poppy seeds make for a good combination. So when a friend of mine was coming over for lunch I decided to test the recipe on her.  She's usually happy to accommodate me when I need a "guinea pig" to test a new recipe.  And I always enjoy her visits too.

Blueberry, Poppy Seed, Lemon Cake

  • 2/3 cup sugar
  • ½ cup unsalted butter, softened
  • 2 teaspoons grated lemon zest
  • 1 egg
  • 1 ½ cups all-purpose flour (195 grams)
  • 2 tablespoons poppy seed
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup sour cream
For the filling:
  • 2 cups fresh or frozen blueberries, thawed, drained on paper towels
  • ⅓ cup sugar
  • 2 teaspoons flour
  • ¼ teaspoon nutmeg
For the glaze:
  • ⅓ cup powdered sugar
  • 1 to 2 teaspoons whole milk


  1. Heat oven to 350 degrees. Grease and flour bottom and sides of a 9-inch springform pan. In large bowl, beat 2/3 cup sugar and butter until light and fluffy.
  2.  Add lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; add to butter mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.
  3. In medium bowl, combine all filling ingredients; spoon over batter. Bake at 350 degrees for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.
  4. In small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency; blend until smooth. Drizzle over top of warm cake. Top with a handful of fresh blueberries, if desired. Serve warm or cool.

Prepare the pan. 

Cream the sugar and butter.

Mix the dry ingredients. 

Mix the filling. 

Batter in pan. 
Ready for the oven. 

Out of the oven. 

Ready to eat.  

No comments:

Post a Comment