Blueberry Poppy Seed Cake Recipe (2024)

It's a home-made cake with butter, flour, sugar, and eggs. How is this processed, excuse me, "processed"?

I think your best bet is to not bake.

I rarely use Sour Cream and sub’ed unflavored, unsweetened Yogurt instead- equal measurements, as I do with other cakes and breads. My pantry was out of Poppy Seeds so I sub’ed Orange peal instead- equal measurement. This gave a hint of bright Citrus flavor and goes great with the Blueberries. Delightful cake, not too sweet- perfect to take to work with my lunch. This will go into my weekly rotation.

Processed?

You can rub the blueberries in flour before adding them in. That usually prevents a soggy bottom!

Doesn’t anyone follow a recipe ???

Reporting back: as delicious to eat as it was to inhale. A stunningly good cake.

Andrea, I haven't used sour cream in years - I sub greek yogurt for any recipe that calls for it (including baked goods). I'm sure you could use part whole wheat flour (though I use white whole wheat because it's lighter and less noticeable). King Arthur gives advice to substitute whole wheat flour by volume (not weight) because it weighs less than white, but absorbs more, so measuring by volume balances it out some. You could swap out honey for the sugar also. Hope this helps. Happy baking!

I didn't have blueberries so I made this with wild black raspberries from bushes near my house. Also used whole milk plain Greek yogurt instead of sour cream. It was delicious - just sweet enough for dessert but could also be a breakfast treat.

This is a delicious cake! Didn’t have sour cream so substituted equal parts Greek yogurt and creme fraiche. Used whole grain white wheat flour. The texture and flavor were lovely. When making again will add a bit of lemon zest as others have suggested as that top note will bring it together.

Cakes are one place to indulge in sour cream. Yogurt does not give the sane consistency which negatively impacts the texture.

This cake is insanely delicious! My guests all wanted to take some home with them. Only made one small adjustment - added the zest of one lemon! Great as it is.

Used applesauce instead of the oil. Perfect.

FWIW, almost all ingredients called for are available in organic versions. I used butter instead of cooking spray, hazelnut oil instead of canola, and substituted 50 g of the all-purpose flour with almond flour. Full-fat Greek yoghurt can replace sour cream, honey for sugar, whole wheat for all-purpose flour, etc., but every change will affect moisture, texture and taste. Maybe try the recipe more than once, making one substitution at a time, to see what works for you. Good luck!

I subbed all over the place and love this cake: Plain nonfat Greek yogurt,1 cup of whole wheat pastry flour, just 1/2 cup of unbleached white,1/4 c toasted chopped walnuts. I needed to use up the last of our Desert King figs, so I chopped them into smallish pieces, tossed with flour so they’d distribute evenly in the batter, and added orange zest to complement the figs.The sugar topping is a brilliant touch. I’ll be using this great recipe all year long, with seasonal fruits!

Just made this for a Sunday lunch and it was delightful, light, not too sweet and with a great texture. Only substitutions I made were all butter instead of a mix of oil and butter, and buttermilk instead of sour cream (that’s what I had at hand). I think yoghurt would work well and maybe mixing 1/3 ground almonds 2/3 flour. Bookmarking for the future

When I discovered I didn't have enough sour cream, I used cottage cheese I fid not add poppy seeds. I added 2 Tbsp lemon juice, reduced sugar less 1/4 cup Turned out great.

I forgot the oil but beat it in right before folding in the blueberries. It was still perfectly delicious.

Used chopped apples, gf flour (1 cup .25 cup almond) .25tsp guar gum. Careful not to overbake

If we sub applesauce for butter, is it the same quantity? Trying to cut back on saturated fat.

Sorry--I guess applesauce is subbed for the oil and not the butter. So should i use 1/4 C of applesauce inst4ead of oil.

Not my favorite--possibly my fault, since I only had frozen blueberries and couldn't find my poppy seeds so subbed chia seeds, but not interested enough to try again.

Would love to try it out. But could this be made eggless?

From the fine folks that have made this cake, thoughts on baking in a bundt pan? Imma little obsessed with bundts...

Half white whole wheat and half almond flour. Reduce sugar. Use applesauce instead of oil. Add cinnamon and nutmeg. Increase poppy seeds to 1/4 cup. Super fluffy - very nice cake.

I made this twice this weekend- doubling the recipe the second time (so really made three!). Absolutely delicious. I made one for a dessert topped with blueberry ice cream Friday night, gave one as a hostess gift for our dinner with friends Sunday night- thinking their family could enjoy an easy breakfast Monday morning, and needed one more for our own Monday breakfast. The almond extract is a must, but it’s just lovely all around. Thanks for another keeper!

Beautiful cake that will definitely stay in my rotation. Tasted even better after it aged overnight on the counter, wrapped/covered of course. Used black currants instead of blueberries, and while a little tart, was still delicious. Didn't have enough full fat sour cream so used non-fat Greek yogurt for the remaining amount.

Kicking off the summer season with this super easy, very moist (but not soggy) tasty cake. Used lactose free sour cream and vegan butter substitute due to lactose sensitivity and still was a win for those not afraid of dairy. So simple for a quick flavorful dessert. Can see it being a breakfast treat in the morning.

This is amazing! If you prefer cakes on the sweeter side, increase sugar to 1 cup and add 2 tbs of whole milk to account for the variation. My kids are not crazy about almond extract so I lowered it to 1/4 tsp and increased the vanilla to 2 tsp. Finally, I dusted the blueberries in flour as others suggested, resulting in perfectly distributed blueberries. Everyone loved it and as an added bounus it freezes well.

I made this using the method Arefi does in her snacking cakes—no electric mixer. Also subbed King Arthur 1 to 1 gluten free flour. Winner!