Pineapple Blueberry Lemon Poppyseed Cake

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Author: Shashi

This Pineapple Blueberry Lemon Poppyseed Cake is a delicious, soft, and moist lemon blueberry snack cake with tropical pineapple flavor. If you are looking to woo your family and friends, then this unique and delicious cake is definitely worth baking!

Ingredients

2 large eggs
1/2 cup vegetable oil
3/4 cup sugar
1 cup all-purpose flour + 1 tsp all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons fresh lemon zest 2 large lemons
2 tablespoons fresh lemon juice
2 tablespoons poppyseeds
3/4 cup frozen blueberries
1/2 cup chopped fresh pineapple

Optional Lemon Glaze

1 cup powdered sugar
1 1/2 tbsp lemon juice

Instructions

Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper and lightly spray the pan.
Using a microplane grater, zest the lemon. Then, cut it in half and squeeze about 2 tbsp of lemon juice and set aside.
Peel and chop the pineapple.
Mix the flour, baking powder, baking soda, salt and poppyseeds in a bowl.
Add the lemon zest and mix until incorporated.
Add the eggs, oil and lemon juice, then stir until the ingredients are combined, but do not overmix.
Gently fold in the frozen blueberries and chopped fresh pineapple.
Spoon the batter into the prepared baking pan and spread it evenly.
Bake for 30–33 minutes, at 350 degrees Fahrenheit, or until the cake is set and lightly golden and a toothpick inserted into the center comes out without wet batter.
Let cool completely.
Serve as is or with a lemon glaze. Make the glaze by mixing the 2 ingredients for the lemon glaze together and drizzle over the cake.

Notes

Nutrition is for one slice (cake is cut into 9 slices) and a bit of lemon glaze.

Don't overmix

Mix the batter just until the ingredients are incorporated. Overmixing can result in a denser cake.

Chop the pineapple small

Small pieces of pineapple distribute more evenly throughout the cake and make each slice easier to eat.

Don't thaw the blueberries

For this recipe, frozen blueberries can go directly into the batter. Thawing them first can introduce additional liquid and may make the batter more difficult to work with.

Use fresh lemon zest

The lemon zest provides a concentrated burst of lemon flavor. Since this recipe uses both lemon zest and lemon juice, it has a bright citrus flavor.

Line the pan with parchment

Parchment paper makes removing the finished cake much easier and helps with cleanup.

Don't overbake

Start checking your cake around the 30-minute mark. The cake should look set in the center and lightly golden around the edges. You can also insert a toothpick into the center of the cake. If it comes out without wet batter clinging to it, the cake is ready. Make sure there isn't raw cake batter in the center.

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