BLUEBERRY AND POPPYSEED BUTTER CAKE

Processed with VSCOcam with f2 presetHere is a recipe for a delicious cake from Alice Water’s cookbook, The Art of Simple Food II.  Great for a weekend brunch and it keeps at room temperature for several days after baking. I swapped out regular lemons for Meyer lemons but I am sure both would work wonderfully. A big slice in the morning with a cup of coffee….a perfect start to the day.

BLUEBERRY AND POPPYSEED BUTTER CAKE

1 egg, at room temperature
2 meyer lemons, zested
2 cups blueberries, washed, dried, stems removed
2 tablespoons + 1/2 cup sugar
1/4 teaspoon freshly grated nutmeg
1 1/2 cups + 1 tablespoon pastry flour
2 tablespoons poppyseeds
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup creme fraiche
8 tablespoons unsalted butter (1 stick), softened
1/3 cup powdered sugar
2 tablespoons meyer lemon juice
1 tablespoon whole milk

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Preheat oven to 350 degrees. Butter a 9-inch springform pan and dust with flour.

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In a medium bowl, gently stir together the blueberries, 2 tablespoons sugar, and the nutmeg. Set aside.

In another bowl, mix together the flour, poppyseeds, baking soda, and sea salt. Set aside.

In a stand mixture, beat butter and 1/2 cup sugar until light and fluffy. Add the egg and lemon zest. Beat on medium speed to combine. Slowly add the flour mixture and creme fraiche, alternating, until both have been completely added to the mixing bowl. Mix just until the flour is incorporated and then remove the mixing bowl. The batter is quite thick, so don’t be alarmed. Spread the batter into the springform pan, creating a depression in the center and pressing the batter up a little higher around the sides.

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Add 1 tablespoon of flour to the blueberry mixture and stir. Pour the blueberries into the center of the batter. Bake for 45 -50 minutes. Remove from the oven to cool slightly.

While the cake is baking, make the glaze. In a small bowl, whisk together the powdered sugar, meyer lemon juice, and milk.

Drizzle the glaze over the warm cake. When the cake is cool, run a knife around the edge of the pan and lift it out of the form.

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Enjoy!

Adapted from Alice Waters, The Art of Simple Food II.

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