A tender, moist cake bursting with juicy blueberries and zesty lemon flavors, delicately speckled with poppy seeds for a delightful crunch. Topped with a light lemon glaze that adds a hint of citrus sweetness.

Spring is in the air, and what better way to celebrate the season than with a slice of Blueberry-Lemon Poppy Seed Brunch Cake? I’ve wanted to share this yummy breakfast brunch treat for years! It’s one of my all-time favorites, and perfect for Easter morning!

Bursting with juicy, ripe blueberries and kissed with the bright zest of fresh lemons, this cake is a true celebration of everything I love about springtime. The poppy seeds add a delightful crunch, while the tender crumb and citrus glaze make each bite irresistibly fresh and light.

I originally found this award-winning recipe in an issue of a Pillsbury Bake-off issue at my local grocery store check out-line! Seeing that pile of freshly baked blueberries nestled in the center of that poppy seed cake, just stood out and screamed to all my senses!

I’ve made a few slight changes to the original recipe that I think only enhance the original version! So… grab your apron and the ingredients listed below and let’s get baking! If you’re a blueberry lover…this treat is for you! (I double dog dare ya to only eat one slice!)

Ingredients to Gather

• 2/3 cup granulated sugar
• 1/2 cup butter, or margarine, softened – I prefer butter, but either will work.
• 2 teaspoons grated lemon peel
• 1 egg – large
• 1½cups All-purpose flour or unbleached flour
• 2 Tablespoons poppy seed
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream

Filling Ingredients

• 2 cups fresh or frozen blueberries, thawed, drained on paper towels. I prefer to use fresh berries in this recipe, but you can use frozen berries that have been thawed.
• 1/3 cup granulated sugar
• 2 teaspoons all-purpose flour
• 1/4 teaspoon ground cinnamon

Glaze Ingredients

• 1/3 cup + 2 Tablespoons powdered sugar
• 1 teaspoon milk
• 1 teaspoon fresh lemon juice

How to Make Lemon Blueberry Cake

This looks like a complicated treat, but it isn’t! I promise. It’s remarkably easy to make if you follow my step-by-step instructions. So let’s do this!

Preheat oven to 350°(F). Grease and flour the bottom and sides of a 9-or 10-inch springform pan. I sprayed my pan with non-stick baking spray. The baking spray already has flour mixed in with the spray oil. I use more flour in addition to the spray. I want to be sure the cake doesn’t stick! I highly recommend using this method with this cake for best results!

TIP: DO NOT line with parchment paper!! I know you’ll be tempted to line the bottom and maybe even the sides with parchment paper, but don’t! It won’t work with the thick cake batter. You just can’t spread that batter on the parchment paper and the swear jar is gonna get mighty full, fast, if you try!

Cake Batter Instructions

In the bowl of your stand mixer, or a large mixing bowl, beat the butter and sugar until fluffy. Make sure to scrape down the sides and bottom of the bowl a couple of times during mixing so that it is well incorporated.

Add the lemon zest and egg. Beat an additional 2 minutes at medium speed until well incorporated. Once again scraping down the bowl from time to time.

PRO-TIP: Note…STOP the mixer when scrapping down the sides and bottom of your mixing bowl! Unless you want to rip your fingers off and see them go flying! Yes, sadly…I’m speaking from experience!

In a separate medium bowl, combine flour, poppy seed, baking soda, and salt. Using a wire whisk, mix well.

Alternate the flour with the sour cream while beating until everything is well combined. Again scrape your bowl while mixing, with the beater off, then resume mixing until all the ingredients are well blended.

This recipe creates a thick cake batter. Making it easier to spread and stick to the sides of the pan before baking. Also remember, this is a “coffee cake”… and not a “sponge cake”. There is a difference in denseness between the two.

Set the batter aside for a moment while you prepare the blueberry filling.

Blueberry Filling

In a medium bowl, combine fresh, or frozen, thawed blueberries with the sugar, flour, and cinnamon.

Mix well until berries are completely coated and set aside while you prepare the batter in the springform pan.

Preparing cake for baking

Spread the batter over the bottom and 1 inch up the sides of the greased and floured pan, making sure the batter is 1/4 inch thick.

Be sure the batter covers the entire bottom of the pan, with no holes peeking through, and then push the sides of the batter up by going around the inside ring of the pan.

TIP: I use a small silicone spatula to create a “bowl” shape in the bottom of my springform pan. The batter on the side will want to slide down…so you need to work quickly creating the “bowl” shape and then fill it quickly with the fresh blueberry filling.

Spoon the blueberry filling into the center of the cake, spreading it out to the sides. Don’t worry if the sides start to slowly cave in on the berries! We want that to happen.

Baking Instructions

Bake in preheated 350°(F) for 45–55 minutes or until the crust is golden brown and the berry filling has begun to thicken.

Remove from oven and place on a cooling rack. Cool for 10 minutes, remove the sides of the pan. I ran a knife around the edge before removing the sides of the springform pan.

TIP: If you want to place the cake on a pretty cake plate, I recommend sliding a spatula under the cake to loosen it from the bottom of the pan and carefully lift it off the pan and placing it on a cake plate.

Remember what I said about the cake batter folding over the blueberries during baking? I love the appearance this has when the cake is finished baking. The berries look like they are trying to “peek” out from inside the cake!

Citrus Glaze Instructions and Finishing Touches

In a small bowl, blend together powdered sugar, lemon, and enough milk for the desired drizzling consistency.

Drizzle over warm cake. Start in the middle, on top of the berries, and go out to the edges, and repeat until the entire cake is covered.

This is just enough glaze to add the touch of sweetness this cake needs. It’s not overpowering at all. To quote “Goldie Locks”, it’s just RIGHT!

If serving this cake in the spring, I like to use fresh pansies to decorate around the edge of the cake plate and even on top of the cake. It makes for a very pretty presentation. Make sure they are pesticide free!

I believe part of the appeal of food is how it is presented. It should be as visually appetizing to our senses as it tastes! This is a simple way to add a touch of flare to this dish.

Favorite Brunch Recipes

• Pecan Chocolate Chip Scones
• Crescent Roll Breakfast Casserole
• Blueberry Brioche French Toast Breakfast Casserole
• Buttermilk Bar Doughnut Recipe
• Cranberry Orange Buttermilk Coffee Cake Recipe
• Homemade Breakfast Sausage from Allrecipes.com

Recipe Wrap-Up

I love serving this cake warm. It reheats beautifully in the microwave in 30 seconds. Store the cake in an airtight container for up to 3 days.

One thing I enjoy with this recipe is that the berries still have some substance to them. They aren’t over-baked and mushy. They are still plump and juicy, which means this cake doesn’t freeze really well. There’s just too much moisture still in the berries that would cause the cake to get soggy when thawing out.

This Blueberry-Lemon Poppy Seed Brunch Cake is a delicious way to savor the flavors of the season. It’s a versatile treat that pairs beautifully with your favorite morning hot beverage, or an afternoon iced tea, making it ideal for any spring gathering.

So go ahead, embrace the vibrant flavors of spring and let this cake become a beloved part of your seasonal traditions. Thanks for stopping by!

Happy Nesting Friends!

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