This is Alice Water’s iconic recipe for blueberry cake. It has lots and lots of blueberries, lemon zest and poppyseeds! It’s a bit of work to put together, but if you take it step by step, it’s pretty simple. If you like blueberries, you’ll love this cake.
PrintBlueberry Cake
Ingredients
1 egg, room temperature
zest from 2 lemons
2 C blueberries, washed and stems removed
2 T sugar
1/4 t freshly grated nutmeg
1 1/2 C all purpose flour
2 T poppyseeds
1/2 t baking soda
1/2 t salt
1/2 C Creme Fraiche
1 stick of butter, softened
1/2 C sugar
1 T all purpose flour (for the blueberries)
1/3 C powdered sugar
2 t lemon juice
1 T milk
Instructions
Grease a 9 inch springform pan with butter and sprinkle with flour, turn pan upside down and tap to remove any excess flour
Stir blueberries, 2 T sugar and nutmeg together gently in a large bowl
In another bowl, mix 1 1/2 C flour, poppyseeds, baking soda and salt
In a stand mixer or another large bowl, beat butter and 1/2 C sugar until light and fluffy
Add egg and lemon zest, mix thoroughly
Add flour mixture alternatively with the creme fraiche starting and ending with 1/3 of the flour, mix until the flour is incorporated into the batter
Spread the dough in the prepared pan, bringing the dough about 1 inch up the sides of the pan, making a well in the center
Stir 1 T of flour into the blueberries and pour into in the center well of the dough
Bake for 45 to 50 minutes at 350 degrees
While cake is still warm, drizzle with a glaze made of powdered sugar, lemon juice and enough milk to thin it so it will pour easily
Let cake cool before removing from pan
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