Blueberry Lime Poppy Seed Cake with Crème Fraîche Glaze


PREP TIME: 15 minutes
COOK TIME: 1 hour


To Make the Pound Cake

  1. Preheat oven to 150 degrees C. Grease a 9x5-inch or 8x4-inch loaf pan with cooking spray. Set aside. 
  2. In a medium bowl, mix together the all-purpose flour, poppy seeds, salt and baking powder. Set aside. 
  3. To the bowl of a stand-up mixer, add the sugar and softened butter. With the paddle attachment on the mixer, beat for about 5 minutes, until pale in color. Mix in one egg at a time, being sure each egg is incorporated before adding another. 
  4. In a measuring cup, measure out the milk. Whisk in the lime zest, lime juice and vanilla extract. 
  5. Fold flour mixture into butter mixture, alternating with the milk mixture, beginning and ending with the flour. Mix until smooth. Add the blueberries and fold them in until evenly disbursed.
  6. Pour the pound cake batter into the prepared 9x5-inch loaf pan and transfer to the oven to bake for 60 to 65 minutes, until a skewer inserted into the center comes out clean. It might take a bit longer, depending on which pan you’re using. Allow the cake to cool for 5 minutes in the pan and then invert onto a cooling rack. 

To Make the Crème Fraîche Glaze

    1. While the pound cake is cooling, whisk together the powdered sugar, crème fraîche and water.
    2. If glaze is too thick, add the additional tablespoon. 

    To Assemble

    1. Slice the top mound part off of the cake and trim to make rectangular and flat.
    2. Flip over onto a serving plate. 
    3. Add the glaze into a piping bag. Snip off the end and pipe it out onto the top of the cake.
    4. Arrange the blueberries to half of the top of the pound cake.
    5. Garnish with a bit of fresh lime zest. 


    Blueberry Poppy Seed Pound Cake

    2 cups all-purpose flour
    2 tablespoons poppy seeds
    1 teaspoon salt
    1/4 teaspoon baking powder
    1 1/4 cups white granulated sugar
    1 cup unsalted butter, at room temperature
    3 large eggs, at room temperature
    1/4 cup whole milk
    Lime zest from 1 lime
    2 tablespoons fresh lime juice
    1 teaspoon pure vanilla extract
    1 cup fresh blueberries (you can also use a mix of blueberries and blackberries), plus 1/2 cup more for topping 

    Crème Fraîche Glaze:

    1 cup powdered sugar, sifted
    2 teaspoons crème fraîche
    1 to 2 tablespoons warm water