Vanilla Poppyseed Cake Blueberry

Name: Vanilla Poppyseed Cake Blueberry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/4 cup poppyseeds; 1/2 cup unsalted butter, softened; 2 large eggs; 1 cup buttermilk; 1 tablespoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh blueberries

Highlighted under: Everyday Dessert Recipes

Experience the delightful combination of vanilla and poppyseeds in this moist blueberry cake, perfect for any occasion.

Created by

Emily

Last updated on 2025-12-25T00:10:27.988Z

This Vanilla Poppyseed Cake with Blueberries is a delightful treat that combines the nutty flavor of poppyseeds with the sweetness of fresh blueberries. Perfect for afternoon tea or a special celebration!

        Why You Will Love This Recipe
        Light and fluffy cake with a hint of nuttiness from the poppyseeds
Bursting with fresh blueberries for a juicy flavor
Simple to make yet impressive enough for special occasions

      

The Perfect Pairing of Flavors

Vanilla and poppyseeds may seem like a simple combination, but they create a surprisingly delightful flavor profile when baked into a cake. The vanilla adds a warm, inviting sweetness, while the poppyseeds contribute a subtle nuttiness and a slight crunch, elevating the texture of the cake. This cake is not just a treat for the taste buds; it’s also a feast for the eyes, with the specks of poppyseed contrasting beautifully against the golden crumb.

When you introduce fresh blueberries into the mix, the cake transforms into a juicy, vibrant dessert that bursts with flavor in every bite. The blueberries not only provide a pop of color but also a refreshing tartness that balances the sweetness of the vanilla. This delightful combination makes it an ideal dessert for summer gatherings, birthday celebrations, or even an afternoon tea.

A Versatile Dessert for Any Occasion

What makes this Vanilla Poppyseed Cake with Blueberries truly special is its versatility. Whether you’re celebrating a birthday, hosting a tea party, or simply enjoying a quiet afternoon with a cup of coffee, this cake fits seamlessly into any occasion. Its elegant appearance and delightful flavors impress guests, while its simple preparation allows you to enjoy the process of baking without stress.

You can also customize this cake to suit your personal taste or dietary needs. For a twist, consider adding lemon zest for a citrusy punch or swapping out blueberries for other berries like raspberries or blackberries. The base recipe remains adaptable, allowing you to create variations that keep things exciting.

Tips for Success

To achieve the best results with this Vanilla Poppyseed Cake, make sure to measure your ingredients accurately. Using a kitchen scale can ensure precision, especially for the flour and sugar, which can be compacted in measuring cups. Additionally, it’s essential to use room temperature ingredients to create a smooth batter. This will help the butter and sugar cream together more effectively, resulting in a light and fluffy cake.

Don’t skip the cooling step after baking. Allowing the cake to cool in the pan for 10 minutes helps it set and prevents it from breaking apart when transferring to a wire rack. Once cooled, this cake can be stored in an airtight container for several days, making it perfect for meal prep or for enjoying throughout the week.

Ingredients

Cake Ingredients

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup poppyseeds
1/2 cup unsalted butter, softened
2 large eggs
1 cup buttermilk
1 tablespoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries

Mix the ingredients carefully to ensure a light texture.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Prepare the Batter

In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk and vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together the flour, poppyseeds, baking powder, baking soda, and salt.

Mix Together

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.

Enjoy your Vanilla Poppyseed Cake with a cup of tea or coffee.

Serving Suggestions

This Vanilla Poppyseed Cake is delicious on its own, but you can elevate it further with a few simple serving suggestions. Consider dusting the top with powdered sugar for a touch of sweetness and elegance. A dollop of whipped cream or a scoop of vanilla ice cream can also complement the cake beautifully, adding a creamy contrast to the fluffy texture.

For a more decadent option, drizzle a simple vanilla glaze over the cooled cake. Just mix powdered sugar with a splash of vanilla extract and enough milk to achieve a pourable consistency. This glaze not only adds sweetness but also enhances the visual appeal of the cake.

Storage Tips

Proper storage is key to keeping your Vanilla Poppyseed Cake fresh and delicious. Once the cake has completely cooled, store it in an airtight container at room temperature for up to three days. If you’d like to keep it longer, consider refrigerating it, which can extend its shelf life to about a week.

For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight before serving. This ensures that the cake retains its moist, fluffy texture.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries, but do not thaw them before adding to the batter to prevent them from bleeding into the cake.

→ How do I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I substitute the buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice.

→ Is this cake suitable for freezing?

Yes, this cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.