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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. Liz

    August 14, 2010 at 6:51 am

    DEAREST, BELOVED, JOY!

    you’re making me fat.

    (but extremely happy)

    all because of this cake.
    :)

    Reply
  2. Melissa

    May 12, 2010 at 9:04 am

    Hey Joy, Not sure if you’ll get this since this is an older post, but thought I’d try! I was going to make this cake to take to an event this weekend. Can I make the glaze ahead of time and just put on cake once we’re there? Or will the consistency be off if it sits in a bowl for too long? THANKS!!!

    Reply
    • joythebaker

      May 12, 2010 at 9:18 am

      hi melissa. the glaze should be fine to be made ahead and then put on the cake. just give it a good stir to loosen it up, and add just a few drops to a teaspoon of water if you need to loosen it more. happy baking!!

      Reply
      • Melissa

        May 12, 2010 at 11:52 am

        thanks joy! you rock :)

        Reply
  3. Rebekah

    April 21, 2010 at 10:22 am

    I made this the other night after dinner. It was gone within half an hour. And every one said they loved it. Oh yes, this one is going in the book. Thanks!

    Reply
  4. Marion

    April 19, 2010 at 3:10 pm

    Hi, Joy. Could you please answer my question I asked at the beginning of April? You suggested to another reader that they could substitute strawberries for the blueberries when making the glaze. My question was: If you use strawberries do you still need to use the lemon juice? Thank You.

    Reply
  5. Mridula

    April 16, 2010 at 5:11 am

    Hi Joy,

    I was wondering if there was any difference between using frozen blueberries or fresh ones. I can’t seem to find frozen ones anywhere, unless of course, you meant buy them freeze them and then thaw them?

    I follow your website compulsively, and as an active baker, I just have to say it’s wonderful.

    Thanks,

    Mridula

    Reply
    • joythebaker

      April 18, 2010 at 10:15 am

      frozen blueberries produce more blue juice which gives you the color you want for the glaze. what if you froze your fresh blueberries overnight and then used them for the recipe… you only need a handful!

      Reply
  6. Hana

    April 13, 2010 at 11:49 pm

    I squeeled. In a rather scary way. Quite loud.
    Poppy seeds. And blueberries. It’s like a dream come true, and I’ve never thought of combining them.
    Oh, wait. I’ve probably already combined them in and on pancakes.

    Reply
  7. Kate

    April 6, 2010 at 6:27 am

    This was the first thing I’ve baked in a long while. I added lemon zest to the batter. I found the cake quite oily, so if I make it again I may reduce the amount of oil, or even make it using butter.
    I’m glad I made it, because it made me go out and get some poppyseeds, so now I have them on hand to make muffins!
    Thank you for your lovely, inspiring blog, Joy.
    Happy Spring to you and all your family!

    Reply
  8. Amelia

    April 4, 2010 at 9:45 am

    WOW! This has to be one of the best poppy seed cakes I’ve ever had the pleasure of serving up with morning tea!
    Just made this last night, I added about 1/3 cup lime rind and subbed the buttermilk for limeade, omitted the vinegar and vanilla and subbed fresh lime juice. I baked it for a good 20 minutes more than you specify, but that’s because I worried I had fudged it up by adding dense limeade (pretty much akin to lime cordial) instead of buttermilk, which is lighter.
    But in the end, I ended up with a frightfully lime-luscious cake of Queens. Seriously, worth savoring every morsel! I will definitely try more of your recipes in the future! Thank you so much for sharing this recipe!!!!!!

    Reply
  9. Kristen M

    March 31, 2010 at 1:29 pm

    LOVE the colour the blueberries make the icing!

    Reply
  10. Amy J

    March 27, 2010 at 8:52 pm

    I love the glaze! I haven’t tried the poppyseed cake yet, but I used the glaze on a monkey bread recipe. Thanks!

    Reply
  11. ALPHAeats

    March 26, 2010 at 12:47 am

    made this today as a celebratory “i was finally accepted to grad school” cake. it was awesome!!

    Reply
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Trackbacks

  1. Bake: Poppy Seed Bundt Cake with Blueberry Glaze | The MTL Home says:
    August 9, 2011 at 4:35 am

    […] Poppy Seed Bundt Cake with Blueberry Glaze (from Joy the Baker) […]

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  2. baked blueberry donuts — the tolerant vegan says:
    July 20, 2011 at 7:06 pm

    […]     Baked Blueberry Donuts Donut recipe adapted from Eat Good 4 Life Glaze recipe adapted from Joy the Baker Makes 12-18 donuts, depending on pan size Printable recipe    Donut […]

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  3. Lemon Poppy Seed Cake with Blueberry Glaze « Experiments from a Tiny Kitchen in Shanghai says:
    May 27, 2010 at 1:19 am

    […] Poppy Seed Cake with Blueberry Glaze Adapted slightly from Joy the Baker makes one 10-inch bundt […]

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  4. Olives, Furr’s, and Glazes « Kori and Amanda Learn says:
    May 24, 2010 at 2:17 pm

    […] the original recipe from Joy the Baker.  I substituted 1/2 cup of vegan yogurt for every egg and vegan “buttermilk” made from […]

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