Lemon Poppy Seed Cake with Blueberries

My Favourite Cakes

Lemon Poppy Seed Blueberry Cake myfavouritepastime.com_3590

I love cooking with poppy seeds. They are an oil seed harvested from the opium poppy (Papaver somniferum). Poppy seeds are used, whole or ground, as an ingredient in many foods, and they are also pressed to yield poppy seed oil. The seeds are very light. It takes 3,300 poppy seeds to make up a gram, and between 1 and 2 million seeds to make up a pound.

Lemon Poppy Seed Blueberry Cake myfavouritepastime.com_3586

Poppy seeds are widely used as a spice or as a garnish in baked goods, such as muffins, bagels, sponge cakes and breads of all shapes and sizes. Poppy seeds are also highly nutritious. They are high in fats, carbohydrates and proteins. Thy also have a lot of iron and trace minerals like magnesium, manganese, calcium, phosphorus and potassium. I hope you’ll love this cake the way I did!

Lemon Poppy Seed Blueberry Cake myfavouritepastime.com_5771

Always remember to assemble all ingredients before you start. Makes everything go faster.

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Combine poppy seeds and milk in a bowl. Leave to stand for  1 hour before using.

Lemon Poppy Seed Blueberry Cake myfavouritepastime.com_5773

Combine butter, essence, sugar, eggs, lemon rind (zest) and poppy seed mixture. Then add the sifted flour, and give it a quick stir to combine all ingredients. Using an electric mixer, beat on low speed until the mixture is combined. Continue beating on medium speed for about three minutes or until colour changes.

Lemon Poppy Seed Blueberry Cake myfavouritepastime.com_5777

Gently fold in the blueberries

Lemon Poppy Seed Blueberry Cake myfavouritepastime.com_5780

Pour mixture into prepared tin (pan) bake at 360°F (180°C) for about 1 hour 20 minutes  or until a skewer inserted in the centre of the cake come out clean

Lemon Poppy Seed Blueberry Cake myfavouritepastime.com_5782

Let the cake stand for at least five minutes before transferring onto a wire rack to cool

Lemon Poppy Seed Blueberry Cake myfavouritepastime.com_5793

Slice the cake and enjoy

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I really liked the cake because it’s very easy to prepare, I’m kinda lazy.

Lemon Poppy Seed Blueberry Cake myfavouritepastime.com_3585

I ate three slices in one sitting

Lemon Poppy Seed Cake with Blueberries

Preparation time: 15 minutes, and 1 hour standing time; Baking time: 1 hour 20 minutes; Makes: 8-10 slices

Ingredients 

  • 300g (2½ cups, 10½oz) all-purpose flour 
  • 2½ teaspoons baking powder.
  • 50g (⅓ cup, 2oz) poppy seeds
  • 180ml (¾ cup) milk
  • 185g (¾ cup, 6½oz, 1.6 stick) butter
  • 2 teaspoons vanilla essence
  • 250g (1¼ cup, 9oz) castor sugar
  • 3 large eggs
  • rind (zest) of 1 lemon (you can also use lime)
  • 170g (6oz) package blueberries

Instructions

  1. Preheat oven to 360°F (180°C). Grease and flour a 14cm x 24cm (5.5” x 9.5”) loaf pan. Sift the flour and baking powder and set aside
  2. Combine poppy seeds and milk in a bowl, stand 1 hour.
  3. Combine butter, essence, sugar, eggs, lemon rind (zest) and poppy seed mixture. Then add the sifted flour, and give it a quick stir to combine all ingredients. Using an electric mixer, beat on low speed until the mixture is combined. Continue beating on medium speed for about three minutes or until colour changes.
  4. Gently fold in the blueberries and pour into prepared pan. Bake for about 1 hour and 20 minutes. Stand 5 minutes before turning on wire rack to cool.
  5. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

Points to note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 360°F (180°C) for 80 minutes.
  • Last Updated: September 15, 2018

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

16 thoughts

    1. I love the taste of poppy seeds. There are nutty and crunchy and with a tinge of blueberry…so good. Thanks for visiting again!
      Liz

  1. Another of my favorites, lemon and poppyseed! Pinned! In addition to the blackberries I’ll be blueberry picking this weekend. What better excuse to make a cake?!

    1. Hey I have enjoyed looking at pictures on your blog. Did you buy a new Camera? or is it that photography skills have grown? The garden looks heavenly. Every time I look at peoples’ gardens I always wish I had one too! Have a lovely weekend!
      Liz

        1. They have certainly grown for the best. I admire your strength and determination. keep on keeping on. One day you’ll look and back and wonder what a great job you did. Take care and have a wonderful weekend. Ours here, is full of rain. It has been raining since yesterday. Good for my little patch of grass!!! Best wishes!
          Liz

      1. Made this cake earlier this week and we all LOVE it! I put more blueberries in because we had so many and it was fantastic. Thanks for another delicious recipe.

        1. Omg thanks so much for making and loving the cake. I am terribly sorry-I took so long to respond. I should make a poppy seed soon. I love the nutty taste and crunch. Have the best of this week!
          Liz

  2. Oh Yeah – I could see myself eating three slices ‘in one go’, just like you did. I always LOVE your recipes. Or course, I’m saving it on Pinterest but I’m also going to print it out so I can make it this week !! ; o )

    1. Hey how have you been, Cecile, my dear!!!! Thanks for ALWAYS loving my recipes. I love your yellow corner too!!!! Thanks for pinning,you are such a great friend. Have a wonderful day and let me take a glimpse of the yellow house…now
      Liz

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