Blueberry-Poppy Seed Coffee Cake

linda hennessey


If using frozen blueberries, do not thaw before adding to batter.

★★★★★ 3 votes
55 Min


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1/2 c
butter, softened
2/3 c
2 tsp
grated lemon peel
1 1/2 c
all-purpose flour
2 Tbsp
poppy seeds
1/2 tsp
baking powder
1/4 tsp
baking soda
1/4 tsp
1/2 c
sour cream


1/3 c
2 tsp
all-purpose flour
1/4 tsp
ground nutmeg
2 c
fresh blueberries


1/2 c
confectioners' sugar
1 Tbsp

How to Make Blueberry-Poppy Seed Coffee Cake


  • 1In a small mixing bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Stir in lemon peel.
  • 2In another bowl, combine the flour, poppy seeds, baking powder, baking soda and salt. Add it to the creamed mixture alternating with sour cream. Beat just until combined. Spread into a greased 9-inch springform pan.
  • 3For topping, in a small bowl, combine sugar, flour, and nutmeg; gently stir in blueberries until coated. Sprinkle over batter.
  • 4Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack; remove sides of pan.
  • 5Meanwhile, in a small bowl, whisk confectioners' sugar and milk until smooth; drizzle over cake. Refrigerate leftovers.

Printable Recipe Card

About Blueberry-Poppy Seed Coffee Cake

Course/Dish: Cakes
Hashtag: #blueberry

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