Blueberry Poppy Seed Brunch Cake
Updated September 14, 2026
Jim Wilson/The New York Times
- Ready In
- 1 hr 20 min
- Rating
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Ingredients
FOR THE CAKE
⅔ cup sugar
½ cup unsalted butter, softened
2 teaspoons grated lemon zest
1 egg
1 ½ cups all-purpose flour (195 grams)
2 tablespoons poppy seed
½ teaspoon baking soda
¼ teaspoon salt
½ cup sour cream
FOR THE FILLING
2 cups fresh or frozen blueberries, thawed, drained on paper towels
⅓ cup sugar
2 teaspoons flour
¼ teaspoon nutmeg
FOR THE GLAZE
⅓ cup powdered sugar
1 to 2 teaspoons whole milk
Nutritional analysis per serving (8 servings)
56 grams carbs; 59 milligrams cholesterol; 379 calories; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 16 grams fat; 2 grams fiber; 167 milligrams sodium; 4 grams protein; 34 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Grease and flour bottom and sides of a 9-inch springform pan. In large bowl, beat ⅔ cup sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 ½ cups flour, poppy seed, baking soda and salt; add to butter mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is ¼ inch thick.
- Step 2
In medium bowl, combine all filling ingredients; spoon over batter. Bake at 350 degrees for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.
- Step 3
In small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency; blend until smooth. Drizzle over top of warm cake. Top with a handful of fresh blueberries, if desired. Serve warm or cool.
Private Notes
Comments
This cake is excellent and as a previous cook noted, it is beautiful out of the oven. I used cranberries instead of blueberries and did not increase the sugar - it was not necessary (I actually tossed the cranberries with 1/4 c, not 1/3 c). I also increased the poppy seeds to 1/4 cup. It is sufficiently sweet and I don't think the glaze is necessary. (Also reduced butter to 6 T with no apparent negative repercussions.) I will make this again and serve it for dessert, not just brunch.
This is delicious. I used 1/2 c. sugar in the cake and 1/4 c. for the fruit, and it was perfect with the sweetness of the glaze. I added lemon zest to batter, fruit, and glaze, which made for a more summery version of the cake. I recommend checking after 40 minutes - 45 seemed a bit long and the edges will dry out. Note for thawing: I popped my frozen blueberries in the oven on a baking sheet while the oven was preheating. They dried out nicely.
Very attractive and tasty. Be sure not to overbake. I wish I had taken mine out 5 min earlier, it was a tad dry around the edges. I am going to try it again with just buttering the pan and skipping the flouring. It added an unpleasant-tasting coating on the bottom of the cake, probably because the batter is very thick and can't incorporate the additional flour.
For the batter, I rubbed the lemon zest into the sugar, and used a stand mixer to make the batter. Also added lemon zest to a fresh blueberry topping. I think my oven is running a little hot and I feel like the crust got a little dry, but was still really delicious and very easy to make. Would make again.
Can this be frozen and used a week later?
Delightful little cake, but would benefit from some tweaks. More lemon zest Absolutely follow the 1/2 cup sugar rec. in the batter Start checking at 35 minutes! Use lemon juice in the glaze, such a missed opportunity Creating the border was fussy, and I think it could have been thinner, the edges needed moisture. Definitely a good looking cake, and worth making again with said adjustments.