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Poppy Seed Cake with Sour Cream and Blueberries

By chef Gulasch

A traditional poppy seed cake with a refreshing layer of sour cream and blueberries. Ideal with coffee or as a sweet finish after lunch.

33 min
Medium

13 min prep · 20 min cook

Poppy Seed Cake with Sour Cream and Blueberries
1266 kcal · per serving
Protein 27g Carbs 122g Fat 67g
Ingredients

What you will need

10 items · serves 1
  • Poppy seeds 50 g
  • Blueberry 50 g
  • Sour Cream 100 g
  • Sugar 47.5 g
  • Semi-coarsed flour 50 g
  • Eggs 0.75 pcs
  • Butter 25 g
  • Milk 25 g
  • Vanilla sugar 0.25 pcs
  • Baking powder 0.25 pcs

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

7 steps · 20 min cook

  1. Prepare the ingredients and butter. Prepare all the ingredients and let the butter melt - we will bake with them shortly 🫐🍰✨

  2. Whisk the eggs with sugar. In a bowl, whisk the eggs with the sugar and vanilla sugar until light and fluffy

  3. Add the butter and sour cream. Gradually whisk in the melted and cooled butter and sour cream on low speed

  4. Fold in the dry ingredients. Fold in the dry ingredients - flour, baking powder, ground poppy seeds, and a pinch of salt, and if the batter is too thick, add a little milk

  5. Spread the batter on a baking sheet. Spread the batter evenly onto a baking sheet greased with butter and dusted with semi-coarse flour, with a higher rim

  6. Top with blueberries and bake. Sprinkle with blueberries and bake in a preheated oven at 175 C for about 20 minutes, depending on the thickness of the batter

  7. Serve. Serve; you can replace the blueberries with raspberries, and once cooled, you can drizzle the cake with lemon or chocolate icing 🍽️✨

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