Description
Blueberry-Lemon Poppy Seed Brunch Cake is a delightful balance of tartness and sweetness, perfect for brunch gatherings or cozy family breakfasts. This moist cake, bursting with juicy blueberries and invigorated by zesty lemon, is incredibly easy to make and will quickly become a favorite centerpiece at your table. Drizzled with a tangy lemon glaze, each slice offers a burst of sunshine, ensuring an irresistible experience for everyone.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/4 cup poppy seeds
- 1 cup fresh blueberries
- Zest and juice of 1 lemon
- 1 cup sour cream (or Greek yogurt)
- 1/2 cup vegetable oil
- 3 large eggs
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, whisk together flour, sugar, baking powder, poppy seeds, lemon zest, and a pinch of salt.
- In another bowl, mix sour cream, oil, eggs, and lemon juice until smooth.
- Gently combine wet and dry ingredients without overmixing. Carefully fold in the blueberries.
- Pour the batter into the prepared bundt pan and bake for 45-50 minutes until golden brown.
- Allow to cool for ten minutes before transferring to a wire rack. Drizzle with lemon glaze if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 155mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg