After a weekend in Chicago I am back in Seattle, Safe and Sound. And Warm. I gotta be honest- I just don’t know how you mid-westerners handle the cold. It is just biting! But yes, Chicago was still charming and awesome as ever, and I ate my brains out.

Plus, I think Pete is so relieved to have me home. What is it about dads watching kids for extended days by themselves (or, ahem, how they call their moms to help the second wifey gets out of the car at the airport…) I fielded texts like “does the dog need to eat?”

Lemon Poppy Seed Sour Cream Cake with Blueberry Glaze from www.HeatherChristo.com

Moist and delicious lemon poppyseed cake taken to a whole new level with this gorgeous blueberry glaze!

Thank God I am home, back in Seattle. It may be a little cloudy here, but at least the dog and children are fed and it’s mild in temperature and all of the spring flowers are in bloom so it feels like Spring. I think it is fiiiiinally about here.

So this seemed like as good a time as any to share this very “Springy” Cake with you.

Lemon Poppy Seed Sour Cream Cake with Blueberry Glaze from www.heatherchristo.com

Lemon Poppyseed Sour Cream Cake with Blueberry Glaze to be exact. I think you can tell by the glaze that the cake is seriously soft and moist and tender. Pretty much perfect on it’s own, or with a dusting of confectioners sugar. But when do I leave good enough alone? Not often…

Lemon Poppy Seed Sour Cream Cake with Blueberry Glaze from www.heatherchristo.com

So I added a glaze. A blueberry glaze. And now it is perfect ☺ This would be gorgeous for a special dessert, or even a brunch since it is not too sweet.

 

Recipe: Lemon Poppy Seed Sour Cream Bundt Cake with Blueberry Glaze

Ingredients

  • ¾ cup butter
  • 1 cup sugar
  • 1 cup sour cream
  • 2 eggs
  • ¾ cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3 tablespoons poppyseeds
  • Blueberry Glaze
  • 1 1/2 cups powdered sugar
  • 1 tablespoon cream or milk
  • 3 tablespoons blueberries
  • pinch of salt

Instructions

  1. Preheat the oven to 350 degrees and prepare a bundt pan with baking spray.
  2. In the bowl of a standing mixer, cream together the butter and sugar until fluffy.
  3. Add the sour cream and eggs and mix until creamy.
  4. Add the lemon juice and the zest and combine well.
  5. In a separate bowl, combine the flour, baking soda, baking powder, kosher salt and poppyseeds. Add the dry ingredients to the batter and mix well to combine.
  6. Pour the cake batter into the prepared bundt pan. Bake the cake at 350 degrees for about 45 minutes or until the cake is no longer “wiggly in the center”. Remove from the oven and let cool almost completely before turning out onto a cake plate.
  7. When the cake is turned out, you can make the glaze.
  8. In the jar of a blender, combine the glaze ingredients and puree on high until you have a smooth glaze. Drizzle over the top of the cake, slice and serve.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 12

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Categorized: Breakfast, Dessert
Tagged:

After a weekend in Chicago I am back in Seattle, Safe and Sound. And Warm. I gotta be honest- I just don’t know how you mid-westerners handle the cold. It is just biting! But yes, Chicago was still charming and awesome as ever, and I ate my brains out.

Plus, I think Pete is so relieved to have me home. What is it about dads watching kids for extended days by themselves (or, ahem, how they call their moms to help the second wifey gets out of the car at the airport…) I fielded texts like “does the dog need to eat?”

Lemon Poppy Seed Sour Cream Cake with Blueberry Glaze from www.HeatherChristo.com

Moist and delicious lemon poppyseed cake taken to a whole new level with this gorgeous blueberry glaze!

Thank God I am home, back in Seattle. It may be a little cloudy here, but at least the dog and children are fed and it’s mild in temperature and all of the spring flowers are in bloom so it feels like Spring. I think it is fiiiiinally about here.

So this seemed like as good a time as any to share this very “Springy” Cake with you.

Lemon Poppy Seed Sour Cream Cake with Blueberry Glaze from www.heatherchristo.com

Lemon Poppyseed Sour Cream Cake with Blueberry Glaze to be exact. I think you can tell by the glaze that the cake is seriously soft and moist and tender. Pretty much perfect on it’s own, or with a dusting of confectioners sugar. But when do I leave good enough alone? Not often…

Lemon Poppy Seed Sour Cream Cake with Blueberry Glaze from www.heatherchristo.com

So I added a glaze. A blueberry glaze. And now it is perfect ☺ This would be gorgeous for a special dessert, or even a brunch since it is not too sweet.

 

Recipe: Lemon Poppy Seed Sour Cream Bundt Cake with Blueberry Glaze

Ingredients

  • ¾ cup butter
  • 1 cup sugar
  • 1 cup sour cream
  • 2 eggs
  • ¾ cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3 tablespoons poppyseeds
  • Blueberry Glaze
  • 1 1/2 cups powdered sugar
  • 1 tablespoon cream or milk
  • 3 tablespoons blueberries
  • pinch of salt

Instructions

  1. Preheat the oven to 350 degrees and prepare a bundt pan with baking spray.
  2. In the bowl of a standing mixer, cream together the butter and sugar until fluffy.
  3. Add the sour cream and eggs and mix until creamy.
  4. Add the lemon juice and the zest and combine well.
  5. In a separate bowl, combine the flour, baking soda, baking powder, kosher salt and poppyseeds. Add the dry ingredients to the batter and mix well to combine.
  6. Pour the cake batter into the prepared bundt pan. Bake the cake at 350 degrees for about 45 minutes or until the cake is no longer “wiggly in the center”. Remove from the oven and let cool almost completely before turning out onto a cake plate.
  7. When the cake is turned out, you can make the glaze.
  8. In the jar of a blender, combine the glaze ingredients and puree on high until you have a smooth glaze. Drizzle over the top of the cake, slice and serve.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 12

Recipe by Heather Christo (http://heatherchristo.com)