Two days ago my sister was out in Seattle having dinner with a friend. Simple enough, right?
She was approached my a friendly faced woman and asked “Are you Joy the Baker’s sister?” My sister burst into confused laughter. They carried on a short, smile filled conversation and went on with their meals… my sister still slightly confounded.
Lauren is Joy the Baker’s sister… that’s not the confusing part. The confusing part is that you all might recognize my sister in the world. Awesome. Odd. Strange. And awesome again.
Have I told you how awesome you are? How glad I am that you’re here? How glad I am that you would say hi to my sister if you saw her in Seattle? Well…. you are awesome. I’m so stoked that you’re here and thanks for being nice to my sister. For. Reals. Cause if you weren’t nice to her… we’d have to fight. That would be weird.
In other news… I can’t find my tweezers and I made you a cake. Let’s discuss.
I’m a sucker for an easy bundt cake… especially when it happens to be covered in blue glaze. This cake is all sorts of straight forward. It comes together in two bowls and bakes up in 45 minutes. I love the teeny tiny crunch of poppy seeds. To make this more of a breakfast cake, you might add fresh blueberries into the poppy seed batter. To make this more of a simple and fancy cake, leave the blueberries only for the glaze. It’s pretty and tasty either way.
Poppy Seed Cake with Blueberry Glaze
inspired by Jun and Arlene
makes one 10-inch bundt cake
2 1/2 cups all-purpose flour
1 1/2 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/3 cup canola oil
1 cup buttermilk
2 large egg
1 teaspoon white vinegar
1 teaspoon vanilla extract
2 Tablespoons poppy seeds
Blueberry Glaze
1/4 cup frozen blueberries, thawed but not drained
1 1/2 cup powdered sugar
1/4 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice
2 teaspoons buttermilk (or regular milk is fine too)
Preheat oven to 325 degrees F. Place a rack in the center of the oven. Grease and flour a 10-inch bundt pan and set aside.
In a medium bowl, whisk together the flour, sugar, baking soda and salt. In another medium bowl, whisk together canola oil, buttermilk, egg, vinegar, and vanilla extract. Add the wet ingredients to the dry ingredients all at once. Whisk together until just combined and no lumps remain. Stir in the poppy seeds. Pour the batter into the prepared baking pan and bake for 35-45 minutes, or until a cake tester inserted in the center of the cake comes out clean.
Allow the cake to cook in the pan for 20 minutes. Carefully run a butter knife along the edges of the cake to assure that it is well loosed before inverting the cake onto a wire rack to cool.
To make the blueberry glaze:
Mash the thawed blueberries in a medium sized bowl releasing lots of dark blue juice. Remove most of the blueberry skins from the juice and discard. Add the vanilla extract, buttermilk and lemon. Add the powdered sugar and whisk to combine. If the mixture is too thick, add more milk to reach the desired consistency. If the mixture is too thin, add just a bit more powdered sugar.
Drizzle the glaze over the completely cooled bundt cake and allow to set for 20 minutes before serving.
Lauren
That’s pretty awesome about your sister.
But my main attention was on the cake. I’m not even a huge fan of blueberry and I am dying to try this. My husband will die of happiness. He loves blueberries. I’m going to have to stock up on this and some other blueberry recipes for summer.
Estela @ Weekly Bite
What an incredible looking cake! That glaze really looks delicious!
LoveFeast Table
This cake just makes me happy!
Allison of "a for aubergine"
This cake looks so uplifting and not to mention delicious. Who did you share it with? Not that you have to share it but just curious because I can imagine anyone would like to nibble on that. :)
Jennifer
How awesome that your sister was recognized! That’s so cool!
I just printed out this recipe…it looks delicious!
Kelly Taylor
I gave up sweets for Lent, should I break my vow?!
Julie @ Willow Bird Baking
Ahhh that glaze is the most gorgeous color! I want two slices of this: one to eat and one as artwork.
carolyn
it’s so fun and girly! love it!
Jessica @ How Sweet It Is
That glaze looks absolutely sinful!
Katrina
I love the photo with the blueberry glaze dripping off of the cake to the counter! It looks amazing!
Nasi lemak Lover
The blueberry glaze looks so beautiful! Thanks for sharing.
Ewa
Magnificent colour! Great idea.
Shauna
Ooh, that glaze would be dy-no-MITE! over a lemon cake! I’ll try it this weekend and see how it turns out…
In other news, how cute is it that someone recognized your sister?! I’m so bad at recognizing famous people (I served Clint Eastwood once during my waitressing/college days and didn’t realize it until I saw the manager have a conniption fit in the kitchen). I’m glad that it made you two happy! :)
Silvia
Love the colour of the glaze, dreamy. Can I use butter (or something else) instead of canola oil?
Thanks
Joe @ Eden Kitchen
Wow, the blueberry glaze looks soooo incredible!