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.
Nikkilooch
I’m going to make this cake this weekend. But I think I’m going to try a Strawberry glaze or maybe strawberries and whipped cream? It’s just that the strawberries are starting to come in season here and I’d love to include them in a dinner party this weekend.
Should I stick with the blueberry instead?
joythebaker
strawberry glaze would be AMAZING!!
Avril @ http://bakingandcreatingwithavril.blogspot.com
Heaven. Happiness. Yumminess.
I love that someone recognized your sister!!! This is just the BEST.
Sophie @ yumventures
I adore poppy seeds. Winner, winner!
Cor
i need to buy a bundt cake pan STAT… you have out done yourself again!
Anna
Bundt cakes are awesome, love them!
Foodo
GORGEOUS Joy!
Simple and gorgeous!
shelly (cookies and cups)
Awesome cake ~ I was going to make a bundt today…thanks!
Em
Most knowledgeable Joy, can you tell me please what the role of poppy seeds in baked goods is? I love anything lemon flavored, but as far as I can tell, poppy seeds just get stuck in people’s teeth. This is likely just my unrefined palate though. Please enlighten me. :)
Excellent post, as usual.
A Bowl Of Mush
This cake is absolutely stunning! So pretty!!
Donna
Love this! The flavor combinations and blueberry glaze to top it off. I am printing this one. Thanks Joy!
Evan
My god. Its like food porn.
Deena
Mmmm, that cake looks super. I’d say hi to you or your sister if I saw you out & about, but it would take me a minute to move past silent excitement!
Megabite
I just would love to have this for my breakfast, lunch and dinner tonight. It’s the happiest cake ever.
<3
Petit Filoux
Hmmm looks lush!!
Adriana
deliciously awesome! my frozen blueberries have just found a use for them…