Blueberry Lemon Poppy Seed Custard Cake
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Half Baked Harvest · by Tieghan Gerard★ 4.2 (328)

Blueberry Lemon Poppy Seed Custard Cake

NUTRITION · PER SERVING195M COOK
CAL 20%·PRO 12%
CARBS 33G33% OF CAL
3G FIBER0G ADDED0G INTRINSIC12G OTHER18G TOTAL SUGAR
FAT 28G63% OF CAL
14G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A pretty spring cake with blueberries, lemon, and poppy seeds baked into a custard-like cake topped with a cream cheese frosting. It's easier to make than you'd expect, with bright, fresh flavors from lemon and blueberry.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 1/2 cup, plus 2 tablespoons granulated sugar
  • 1 stick (8 tablespoons) salted butter, at room temperature
  • 1 tablespoon lemon zest, use Meyer if you can
  • 1 large egg, at room temperature
  • 1 tablespoon, plus 2 teaspoons vanilla extract
  • 1 1/2 cups all purpose flour
  • 2 tablespoons poppy seeds
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 1/2 cups heavy cream
  • 4 large egg yolks
  • 2 cups fresh or frozen blueberries thawed and drained
  • 1 teaspoon granulated sugar
  • 1 teaspoon all purpose flour
  • powdered sugar, for dusting
PREP
25M
SODIUM
189MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.