Vanilla Poppyseed Cake Blueberry

Name: Vanilla Poppyseed Cake Blueberry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/4 cup unsalted butter, softened; 2 large eggs; 1/2 cup buttermilk; 1 teaspoon vanilla extract; 1 tablespoon poppy seeds; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh blueberries; 1/2 cup powdered sugar; 1 tablespoon lemon juice; 1 tablespoon milk

Highlighted under: Heavenly Dessert Creations

Delight in the perfect balance of flavors with this Vanilla Poppyseed Cake, beautifully complemented by fresh blueberries.

Created by

Tom

Last updated on 2025-12-24T23:16:27.569Z

This Vanilla Poppyseed Cake is a delightful treat that brings together the nutty texture of poppy seeds and the sweetness of fresh blueberries. Perfect for any occasion, this cake is not just a dessert but a celebration of flavors.

        Why You'll Love This Recipe
        Moist and fluffy texture with a hint of nuttiness from the poppy seeds
Bursting with fresh blueberries for a refreshing twist
Perfect for afternoon tea or as a delightful dessert

      

A Flavorful Combination

This Vanilla Poppyseed Cake is an enchanting blend of flavors that will captivate your taste buds. The subtle nuttiness of poppy seeds pairs beautifully with the sweet, creamy notes of vanilla, creating a cake that is both delicious and unique. The addition of fresh blueberries not only enhances the flavor but also adds a burst of color and freshness, making each bite a delightful experience.

Whether you're a seasoned baker or a novice in the kitchen, this recipe is designed to be straightforward and rewarding. You'll enjoy the process of mixing and baking, and the end result will surely impress your family and friends. Serve it warm with a cup of tea or as a sweet ending to a meal, and watch as it becomes a favorite.

Perfect for Any Occasion

This Vanilla Poppyseed Cake is versatile enough for any occasion. Whether you're hosting an afternoon tea, celebrating a birthday, or simply indulging in a sweet treat, this cake fits the bill perfectly. Its light and fluffy texture makes it suitable for both casual and formal settings, ensuring that it will be well-received by all.

Additionally, the vibrant blueberries add a seasonal touch that makes it ideal for summer gatherings or picnics. You can easily customize the cake by adding other fruits or toppings, allowing you to create a unique version that suits your taste and the occasion.

Baking Tips for Success

To ensure your Vanilla Poppyseed Cake turns out perfectly, it’s essential to follow a few simple baking tips. First, make sure your butter is softened to room temperature before creaming it with sugar; this will help incorporate air and create a lighter texture. Additionally, when folding in the blueberries, do so gently to avoid breaking them, which can lead to a discolored batter.

Another helpful tip is to measure your flour accurately. Too much flour can result in a dense cake, so it's best to spoon the flour into your measuring cup and level it off with a knife. Finally, keep an eye on the baking time; ovens can vary, and testing with a toothpick is the best way to ensure your cake is perfectly baked.

Ingredients

Cake Ingredients

1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries

For the Topping

1/2 cup powdered sugar
1 tablespoon lemon juice
1 tablespoon milk

Mix well and ensure all ingredients are at room temperature for the best results.

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

Mix the Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, poppy seeds, and salt.

Cream Butter and Sugar

In another bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet mixture, alternating with buttermilk. Stir in vanilla extract.

Fold in Blueberries

Gently fold in the fresh blueberries, being careful not to break them.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Prepare the Topping

While the cake is baking, mix powdered sugar, lemon juice, and milk to create a glaze.

Cool and Serve

Allow the cake to cool for 10 minutes in the pan before transferring to a wire rack. Drizzle the glaze over the cooled cake before serving.

Enjoy your delicious Vanilla Poppyseed Cake with a cup of tea or coffee!

Storing Your Cake

To keep your Vanilla Poppyseed Cake fresh, store it in an airtight container at room temperature. It can last for about three days. If you prefer to extend its shelf life, you can refrigerate it, but be aware that this may change the texture slightly.

If you want to store the cake for longer, consider freezing it. Wrap slices or the whole cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. The cake can be frozen for up to three months. When you're ready to enjoy it, simply thaw it in the refrigerator overnight.

Serving Suggestions

This cake can be served on its own, but if you're looking to elevate your presentation, consider adding a dollop of whipped cream or a scoop of vanilla ice cream on the side. The creamy elements complement the cake’s flavors wonderfully and add an extra touch of indulgence.

For a more sophisticated touch, garnish the cake with additional fresh blueberries or a sprinkle of lemon zest. This not only enhances the visual appeal but also adds a refreshing citrus note that pairs beautifully with the vanilla and poppyseed flavors.

Questions About Recipes

→ Can I use frozen blueberries instead?

Yes, you can use frozen blueberries. Just make sure to add them directly from the freezer to prevent them from bleeding into the batter.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and glaze it just before serving.

→ What can I substitute for buttermilk?

You can substitute buttermilk with a mixture of milk and vinegar. Use 1/2 cup of milk with 1/2 tablespoon of vinegar, let it sit for a few minutes, and then use.