Lemon Poppyseed Cake with Blueberry Glaze

Side view of yellow crumb cake topped with blueberry glaze and three blueberries.

5 from 1 vote

Lemon Poppyseed Cake with Blueberry Glaze

This lemon poppyseed cake has a tender and moist crumb and it's bursting with fresh lemon flavor. It's topped with a simple but vivid blueberry glaze. This cake is great as a snacking cake or as a birthday cake.

Select "metric" below the ingredient list to see gram measurements.

Prep Time20

Cook Time35

Total Time55

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: 3-inch slices

Calories: 525kcal

Author: Cassidy Reeser, MS, RD

Equipment

1 hand mixer or stand mixer
1 9x13 inch baking dish

Ingredients

For the cake

3 cups all-purpose flour
1 heaping tablespoon lemon zest from one large lemon
1 tablespoon poppyseeds
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon table salt
½ cup (1 stick) unsalted butter sliced; room temperature (see note #1)
2 cups granulated sugar
4 large eggs room temperature
2 teaspoons vanilla extract
½ cup canola oil
½ cup milk see note #2
½ cup lemon Greek yogurt see note #3
¼ cup lemon juice one large lemon or two small lemons

For the blueberry glaze

1 cup fresh blueberries frozen also work; plus more for topping
2 cups powdered sugar
1 tablespoon lemon zest from one large lemon

US Customary - Metric

Instructions

Preheat the oven to 350F. Lightly grease a 9x13 inch baking dish with butter. Set aside.
In a medium bowl, whisk together the dry ingredients: flour, lemon zest, poppyseeds, baking powder, baking soda, and salt. Set aside.
Add the room temperature butter and sugar to a large mixing bowl. Using a hand mixer or stand mixer, cream together the butter and sugar on medium speed until light and fluffy, about 2 to 3 minutes.
Add in the eggs and vanilla extract. Continue mixing until the eggs are fully distributed. Scrape down the sides of the bowl with a spatula.
Add the dry ingredients about ⅔ cup at a time. Mix on low speed until well distributed, then add more dry ingredients until all is combined. The batter will be relatively thick.
In a liquid measuring cup, whisk together the oil, milk, Greek yogurt, and lemon juice. Add half of this to the mixing bowl. Mix on low speed until combined, then add in the remaining liquids.
Spread the batter into an even layer in the lightly greased 9x13-inch baking dish.
Bake at 350F for 30 to 35 minutes on the middle oven rack, until golden on top and puffed up in the center. A toothpick inserted in the center should come out clean. Let cool for at least an hour before glazing.
To make the glaze, add 1 cup of blueberries to a small pot over medium heat. Simmer until the blueberries are mostly broken down, about 5 minutes. Transfer the blueberries to a fine-mesh sieve over a small bowl. Gently press the berries to juice them into the bowl.
In another bowl, mix together the powdered sugar, lemon zest, and ¼ cup of the blueberry juice. The glaze should be on the thinner side, but will thicken up as it sits.
Drizzle the cooled cake with the glaze or spread across the entire cake. Top with additional fresh blueberries. Enjoy!

Video

Notes

Butter: Slicing butter into smaller pieces allows it to come to room temperature more quickly.
Milk: This cake works well with both cow's milk and soy milk.
Yogurt: Lemon, blueberry, and vanilla Greek yogurt are all great options. Each one imparts a hint of underlying flavor, so choose according to your flavor preference.
Leftovers: I recommend storing the cake in the fridge in a closed container. The moisture from the oil and yogurt keeps it from drying out. The cake is best within 4 to 5 days.
Dairy-free option: I have not tested this recipe with dairy-free yogurt, but I did test it with soy milk and vegan butter, and it works well. If you want to try making this recipe entirely dairy-free, I recommend using an equal amount of vegan Greek-style yogurt.

Nutrition