PREP TIME: 15 minutes
COOK TIME: 1 hour
To Make the Pound Cake
- Preheat oven to 150 degrees C. Grease a 9x5-inch or 8x4-inch loaf pan with cooking spray. Set aside.
- In a medium bowl, mix together the all-purpose flour, poppy seeds, salt and baking powder. Set aside.
- 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.
- In a measuring cup, measure out the milk. Whisk in the lime zest, lime juice and vanilla extract.
- 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.
- 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
- While the pound cake is cooling, whisk together the powdered sugar, crème fraîche and water.
- If glaze is too thick, add the additional tablespoon.
- Slice the top mound part off of the cake and trim to make rectangular and flat.
- Flip over onto a serving plate.
- Add the glaze into a piping bag. Snip off the end and pipe it out onto the top of the cake.
- Arrange the blueberries to half of the top of the pound cake.
- 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
RECIPE, IMAGE AND STYLING: Adrianna, www.acozykitchen.com