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Poppy Seed Cake with Blueberry Glaze

March 17, 2010 by Joy the Baker 154 Comments

Poppy Seed Cake with Blueberry Glaze

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.

Poppy Seed Cake with Blueberry Glaze

Poppy Seed Cake with Blueberry Glaze

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

Poppy Seed Cake with Blueberry Glaze

inspired by Jun and Arlene

makes one 10-inch bundt cake

Print this Recipe!

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.

Poppy Seed Cake with Blueberry Glaze

Poppy Seed Cake with Blueberry Glaze

Print this Recipe!

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.

Poppy Seed Cake with Blueberry Glaze

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Reader Interactions

Comments

  1. Tamara

    March 23, 2010 at 11:10 am

    the second picture down is ABSOLUTELY AMAZING.

    Reply
  2. annie

    March 21, 2010 at 9:04 am

    I made this yesterday and it was so simple and delicious! I had a piece this morning with my coffee…perfection.

    Reply
  3. Bethannw

    March 21, 2010 at 7:24 am

    I made this for dessert last night, and my friend who works as a baker fell in love with it. So, I can add this to a list that includes pumpkin cookies, root beer float cake (which went like gangbusters at my son’s school’s cake walk last month), black and white red velvet cookies, blackberry pie bars,and s’mores brownies of things that are huge hits with my loved ones. I know anything I make from your site will be yummy, plus I love coming here to read about your adventures. And, looking at your new post, I have a feeling I’ll be making caramel corn while my son’s on Spring Break this week.

    Reply
  4. Melanie

    March 20, 2010 at 5:00 pm

    Your photos make me smile. EVERY SINGLE TIME!

    Reply
  5. Avanika (Yumsilicious Bakes)

    March 20, 2010 at 5:51 am

    There’s a great hue on the glaze! And I absolutely LOVE the shot of the dripped glaze on the table! No poppy seeds here, so I’m just bookmarking the glaze!

    Reply
  6. Sweets By Vicky

    March 20, 2010 at 3:27 am

    Can I just say I fell in love with the vibrant glaze! What a way to turn up the heat on something already so yum. Unfortunately, there arent poppy seeds in Singapore coz it’s banned or something…I think they’re worried about…opium?

    Reply
  7. CookiePie

    March 19, 2010 at 9:54 am

    LOVE a poppyseed Bundt cake. I might try this with some lemon zest in it! Yummy!!

    Reply
  8. Ruby

    March 19, 2010 at 12:09 am

    Hi Joy,

    I live in Australia, and I am not sure what powered sugar is?
    Could it perhaps be icing sugar?

    I love your website so much, and look forward to doing more of your amazing recipes!

    All the love from the land down under,

    Ruby :)

    Reply
    • joythebaker

      March 19, 2010 at 3:15 am

      yes… powdered sugar is icing sugar… or confectioner’s sugar.

      Reply
      • Ruby

        March 19, 2010 at 8:51 pm

        Oh now I just feel so daft haha! My dad’s a pastry chef and straight after I sent that question/comment to you, I asked him and he sort of laughed at me. I am really quite embarrassed. Well I made the cake, and the glaze wasnt as nice looking as yours. The colouring was different and it sort of dried clear. Oh well, I guess I have a lot of learning to do! However, it tasted really, really nice, as everyone said, even my dad who is always a little too proud!

        Thanks for the help :)

        Reply
  9. David

    March 18, 2010 at 11:21 pm

    Joy! I made this tonight! I was a little worried at first because whenever I think of bundt cake I think dry and hard. not the case. This had to be seriously the best cake I have had in long long long time. Thank you so much for sharing this! <3

    Reply
  10. David

    March 18, 2010 at 11:20 pm

    OH MY GOD! Joy! I made this tonight! I was a little worried at first because whenever I think of bundt cake I think dry and hard. not the case. This had to be seriously the best cake I have had in long long long time. Thank you so much for sharing this! <3

    Reply
  11. Tiffany

    March 18, 2010 at 8:24 pm

    this looks like a bundt full of delicious. saturday brunch? i think so.

    Reply
  12. Jennifer McLean

    March 18, 2010 at 3:31 pm

    My gosh that look luscious. And it’s kinda cool that you’re becoming your own kind of famous. I can tell, just by the number of comments you’re getting! Because of the number, I want to reiterate that I was serious about sending you a bookmark, if you want it. When you get to my comment swimming within the (over) one thousand you got for that candy post, just come pick one out and it’s yours!
    :o)
    ~Jenn

    Reply
  13. Catherine

    March 18, 2010 at 2:17 pm

    Wow Joy, your second and then your last picture are amazing! I love the way you caught the blueberry glaze dirpping and the colours are really good too!! That is pretty funny, but cool how people recongize your sister. Do you have to you the canola oil though?

    Reply
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