Preheat your fan oven to 160°C (325°F) or 175°C if you’re not using a fan oven. Grease and line with parchment paper (for easier removing) a loaf tin. Mine was approx. 26x12cm, which is approx 10x5 inches. If you have a smaller one, you will have some leftover batter which you can bake as cupcakes. :)
In a medium bowl sift together flour, baking powder and salt. Add poppyseeds and whisk until combined. Set aside.
In a measuring jug combine sour cream, lemon juice and vanilla extract. These are your wet ingredients.
In a bowl of a stand mixer fitted with a paddle attachment, cream the butter, oil, lemon zest and sugar on a medium-high speed until paler in colour. (approx. 3 min) Stop the mixer and scrape down the bowl.
Turn the mixer to medium-low speed and add eggs one at a time – making sure it’s fully incorporated after each addition. Stop the mixer and scrape down the bowl.
Add your dry and wet ingredients, alternating between one another, starting and finishing with dry ones. (3 additions of dry and 2 of wet ingredients)
Fill your prepared loaf tin with cake batter about ¾ of the way full to leave some space for rising.
Bake for 45 to 50 minutes or until skewer inserted in the middle comes out with few moist crumbs.
Once the cake is done, leave it to cool in the tin, on a wire rack, for about 15 minutes.
After it has cooled a little bit, transfer it to a cooling rack to cool completely before you pour on the glaze.
for blueberry jam
Cook frozen blueberries with sugar over a medium-high heat until it reaches boiling. Turn the heat down and let it simmer for approx. 15 minutes or until it thickens. It's better to be thicker than looser, the plan is to lose a lot of water content and have concentrated flavour.
Once thicker, you can either strain it through a sieve or blend it with a stick blender. I chose the latter, because blueberries are thicker than other berries and I wanted to keep all that flavour.
Blend it until smooth and put in a clean glass jar to cool before using.
for blueberry glaze
Sift your powdered sugar into a medium sized bowl. Add the rest of the ingredients and combine using a small whisk. If you feel like the glaze is too hard, add some more milk. If you feel like it's too runny, add some more sugar.
Pour freshly made glaze over a cold cake. Top with blueberries, cut yourself a slice and enjoy! :)
If you don’t have a stand mixer, you can use a hand mixer.
Not all ovens are the same. I suggest to check the cake at 35 min mark and then adjust the baking time accordingly. Get to know your oven!
If you still don’t own one, I advise you to buy a kitchen scale – they’re cheap and easy to use, and always guarantee the same results in baking!
Cake is best eaten at room temperature. You can keep it in a fridge, wrapped in cling film, but take it out of it at least half an hour before serving.
1 tablespoon = 1 tablespoon = 15 ml 1 teaspoon = 1 teaspoon = 5 ml
Lemon Poppyseed Cake with Blueberry Glaze https://www.anasbakingchronicles.com/lemon-poppyseed-blueberry-cake/ March 10, 2019