Poppy Seed Cake with Pears and Blueberries

5 from 5 votes
Prep Time 20 mins
Cook Time 30 mins
Rest Time 1 hr
Total Time 1 hr 50 mins
Course Dinner
Cuisine European
Servings 8 people
Calories 392 kcal



  • 2 piece Zest and zest of lemons
  • 240 g Flour
  • 2 teaspoon Baking powder
  • 1,5 teaspoon Baking soda
  • 4 tablespoon Poppy
  • 1 pinch Salt
  • 115 g Butter
  • 170 g Sour cream
  • 2 piece Eggs
  • 1 Can Pear halves
  • 1 Handful Blueberries
  • Chocolate
  • Powdered sugar


  • Preheat the oven to 180 ° C O / U heat. Line a baking sheet with parchment paper. Drain the pear halves, use the juice for a spritzer. Wash the blueberries and let them dry. Wash and dry organic lemons and squeeze out the peel and juice.
  • Mix the sugar with the lemon zest, then mix all the dry ingredients.
  • Mix the butter with the eggs until creamy. Add the sour cream and lemon juice. Then add the dry ingredients and stir everything briefly. Place the dough on the prepared baking sheet and smooth it out. Spread the pears and blueberries on top. Bake the cake in the preheated oven for about 30 minutes.
  • Let the cake cool, then carefully peel off the baking paper. Decorate the finished cake with melted chocolate and dust with powdered sugar.


Serving: 100gCalories: 392kcalCarbohydrates: 12.5gProtein: 18.3gFat: 30.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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