John Myers
Blueberry Poppy Seed Cake
The perfect blueberry poppy seed cake recipe with a picture and simple step-by-step instructions.
- For the dough:
- 250 g Flour
- 180 g Cold butter
- 100 g Sugar
- 2 teaspoon Unsweetened cocoa
- 1 pinch Salt
- For the filling:
- 500 g Blueberries fresh
- 4 Free range eggs
- 150 g Sugar
- 400 g Cream cheese double cream setting
- 250 g Poppy
- 1 packet Vanilla pudding
- Make a shortcrust pastry from the dough ingredients. Shape it into a ball, wrap it in foil and put it in the fridge for 30 minutes.
- In a bowl, beat the eggs and sugar until frothy. Add the cream cheese and stir in. Stir in the poppy seeds. Finally stir in the vanilla pudding.
- Pour the dough into the prepared springform pan, pull up one edge and prick the base several times with a fork. Place the mold in the top and bottom heat oven preheated to 180 degrees and bake for 15 minutes.
- Remove from the oven before baking and spread the blueberries on the base. Pour the poppy seed cream cheese mixture over the blueberries and bake the cake again at 180 degrees for 35 – 40 minutes. After baking, take it out of the oven and let it cool down in the pan.
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