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
- total
- Medium
- level
13 min prep · 20 min cook
What you will need
-
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.
Steps to cook
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Prepare the ingredients and butter. Prepare all the ingredients and let the butter melt - we will bake with them shortly 🫐🍰✨
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Whisk the eggs with sugar. In a bowl, whisk the eggs with the sugar and vanilla sugar until light and fluffy
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Add the butter and sour cream. Gradually whisk in the melted and cooled butter and sour cream on low speed
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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
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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
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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
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Serve. Serve; you can replace the blueberries with raspberries, and once cooled, you can drizzle the cake with lemon or chocolate icing 🍽️✨
Ratings and comments
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