Cake 18: Wild Blueberry Lemon Poppy Seed Cake

I desperately wanted to do something different that I haven’t even gotten close to so far. I also, for the love of all that is right and good in this world, wanted to do something that was a different color. I am so bored with brown, orange and red in my desserts! This really strays from the pack – it’s PURPLE! Thanks to the wild blueberries, of course. I made a nice, light, faux healthy cake recipe – wild blueberry lemon poppyseed cake with a wild blueberry glaze. Delish!

Lemon Poppyseed Cake Recipe Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 2 sticks (16 tablespoons) unsalted butter (softened)
  • 1 cup sugar
  • 4 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 1 heaping tablespoon of poppyseeds
  • 1 tablespoon lemon zest
  • 0.5 cup wild blueberries

Lemon Poppyseed Cake Recipe Directions

  1. Preheat the oven to 325 degrees. Grease and flour a tube or bundt pan and get a flat baking sheet out.
  2. Whisk together the flour, baking powder, salt and poppyseeds. Sure is pretty.
  3. Zest your lemon into the granulated sugar, then stir and mash until the sugar mixture is yellowish and fragrant with that delicious lemon smell
  4. In a mixer beat the softened butter and lemon sugar mixture until fluffy. This could be a few minutes. Scrape down the sides of the bowl with a rubber spatula, then start the mixer on medium and add the eggs in one at a time, beating for a minute or two after each. Mix in the vanilla extract. Switch to low speed and add the dry ingredients mixture with the poppyseeds in it. Fold in the wild blueberries with your spatula.
  5. Dump the batter into your prepared pan and try to smooth the top some I don’t put much effort into this step, but it helps avoid that crack in the middle. Bake it in the oven for 65 to 75 minutes. It’s done when your tester comes out clean. You know the drill.
  6. When you remove it from the oven, cool the entire pan on a rack for about a half hour. Then, carefully run a knife around the edges and turn the cake out of the. Finish cooling it right side up on the rack until it reaches room temperature.

Wild Blueberry Glaze Recipe Ingredients

  • 1/3 cup frozen blueberries, thawed but not drained
  • 1.5 cup powdered sugar
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon lemon juice

Wild Blueberry Glaze Recipe Ingredients

Some people make this wild blueberry graze by squishing the wild blueberries to get the juice out and tossing the skins, but I prefer the skins for a little texture and a little extra fruit bits never hurt anyone. I toss all the ingredients into my little food processor and blend till it looks and tastes delicious. Drizzle it on your completely cooled cake and voila – beautiful and delicious wild blueberry lemon poppyseed cake.

Cake 13: Chocolate Cake, Pumpkin Cream Cheese Filling, Chocolate Glaze

I did something I called “PumpkinPalooza” at my house last night. I spent 5 solid hours baking everything I possibly could using pumpkin guts, since I had so much fresh pumpkin puree left from carving pumpkins. And I still didn’t use it all and ended up feeding pumpkin guts to the dogs. I made another pumpkin cream cheese roll, pumpkin guts bread, this chocolate cake with pumpkin cream cheese filling, and I attempted pumpkin fudge but failed miserably at that one (it never set) – all the recipes using pumpkin guts. Baking with pumpkin guts is super easy and I was glad that none of it went to waste! Below is the recipe for the double-layer chocolate cake with pumpkin cream cheese filling and chocolate glaze. Enjoy!

Chocolate Cake Recipe Ingredients

  • 2 cups  unbleached all-purpose flour
  • 1 teaspoon  baking soda
  • 0.5 teaspoon salt
  • 0.75 cup  unsweetened cocoa powder
  • 1 cup  buttermilk (Don’t have buttermilk on hand? Try this substitute. I used 1 tablespoon white vinegar in 1 cup of milk, set for 5 minutes as a substitute for buttermilk)_
  • 1 cup  warm water
  • 2/3 cup cooking oil
  • 2 cups  sugar
  • 2 eggs

Chocolate Cake Recipe Directions

Preheat the oven to 350 degrees, and grease two 8″ square pans, and line the bottoms with parchment paper. In a large bowl, combine all the chocolate cake ingredients and beat until smooth. Split the batter between the two prepared pans. Bake for about 40 minutes, or until your toothpick inserted in the center comes out clean, and the center bounces back when you gently poke it. Cool in the pans on wire racks for about 15 minutes, then turn out of the pans to cool completely. Use a serrated bread knife or cake leveler to level one of the layers – this will become the bottom layer.

Pumpkin Cream Cheese Filling Recipe Ingredients

  • 1 8 ounce package of cream cheese, softened
  • 1/3 cup  pumpkin puree
  • 0.25 cup  sugar
  • 0.25 teaspoon ground cinnamon

Pumpkin Cream Cheese Filling Recipe Directions

Beat all the pumpkin cream cheese filling ingredients until you have a smooth, creamy filling. Plop the blob of filling onto the leveled bottom cake layer, and gently spread with a spatula. Top with the second cake layer and smush it down a little.

Chocolate Glaze Recipe Ingredients

  • 0.5 cup heavy  whipping cream
  • 4 ounces semisweet baking chocolate, chopped

Chocolate Glaze Recipe Directions

Chop the semisweet baking chocolate and set aside. Bring the heavy whipping cream to a boil over medium to high heat. Remove from heat, add the chopped baking chocolate, and let it stand for about 5 minutes without stirring. After 5 minutes has passed, go ahead and stir the  mixture together until you have a smooth glaze. Let it sit and cool for about 15 to 20 minutes to thicken up. Pour it over the center of the cake and use your spatula to push it toward the edges and just let it drip over the edges. Yum! To garnish mine, I used a few fresh raspberries I had on hand, a little orange zest, and some of the chocolate shavings from the glaze process. Anything that reminds you of fall would do perfectly, though.

Cake Baking Ingredients Also, this is a snapshot of the ingredients it took me to make these pumpkin desserts and baked goods, and mind you, I do this once a week. Please, if you have ever enjoyed one of my cakes or other baked goods, or enjoy reading and trying the recipes on this site, please consider donating a few bucks to help me live this dream! At the very least, consider reposting the website on your Facebook or Twitter, or sending it out to your friends and family. Thank you!

Cake 7: Chocolate Marshmallow Cake

One thing I did this time around was bake the cake on Tuesday, ice/decorate/top on Wednesday. I did this at the suggestion of my wonderful mother-in-law, Dawn, who you met when we made the angel food cake with fruit and yogurt. This will hopefully help me offset the patience and planning issues that have thwarted my cakes in the past.

Also, for this cake I used marshmallow fluff instead of marshmallows, as I am a vegetarian and whole marshmallows contain gelatin (derived from collagen found in animal skin and bones). However, marshmallow fluff is free of gelatin and vegetarian-friendly! The catch is that it is difficult to spread onto the cake for the last few minutes of baking without tearing up your cake, unlike the regular marshmallows which you can just pour on top. In the case of marshmallow fluff, just be careful, use a wide spatula, and slooooowly spread it on there.

Chocolate Cake Ingredients

  • 0.5 cup butter
  • 2 ounces unsweetened chocolate
  • 1 cup all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon salt
  • 2 eggs
  • 1 cup sugar
  • 0.5 cup cinnamon applesauce
  • 2 teaspoons vanilla extract
  • Approx. 4 ounces of marshmallow fluff

Chocolate Marshmallow Glaze Ingredients

  • 0.5 cup sugar
  • 2 tablespoons milk
  • 2 tablespoons butter
  • Approx. 3-4 ounces of marshmallow fluff
  • 0.25 cup semisweet chocolate chips

Chocolate Cake Directions

Preheat your oven to 350 degrees. First, melt the butter and the unsweetened chocolate in the microwave and stir them together until smooth and creamy. Let the chocolate mixture cool for about 10 minutes. In a separate bowl combine flour, baking powder, baking soda and salt and mix well. In another large bowl beat the eggs, sugar, applesauce and vanilla. (I used my new KitchenAid from my husband for this – yay!) Stir in the chocolate mixture. Gradually add the dry ingredients mixture and mix well with each addition. Pour into a greased 9″x13″ pan. Bake for 20 to 30 minutes, or until your toothpick inserted in the center comes out dry (you know the drill). Slowly and carefully, so as not to tear up your cake, spread about 4 ounces of your marshmallow fluff onto the cake and bake for just a couple more minutes.

Chocolate Marshmallow Glaze Directions

While the cake is cooling, this is the perfect time to create the chocolate marshmallow glaze. Combine sugar, milk and butter in a small saucepan and bring it to a boil for about one minute. Remove the liquid from the heat, and stir in the chocolate chips and the rest of the marshmallow fluff. Drizzle your chocolate marshmallow glaze over the cake, and it should harden as it cools.

I served this one right out of the pan, as I don’t have a serving dish big enough to safely turn out a huge 9″x13″ cake without completely obliterating it. Sorry it’s not fancy folks, as it just looks like a regular sheet cake, but I think it’s the taste that counts, no?

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