SOFT AND SPONGY

BLUEBERRY LEMON POPPY SEED CAKE

with Phil’s Large Brown Omega 3 eggs and Nounos Vanilla Bean Greek Yogurt

Recipe
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Now you can have your slice of Blueberry Lemon Poppy Seed Cake and eat it too! We whipped up this fancy, brunch-style cake using Phil’s Extra-Large Omega 3 Eggs, Nounos Vanilla Bean Greek Yogurt, our wholesome unsalted butter and heavy whipping cream. Blueberries provide antioxidants and poppy seeds are a rich source of manganese, the trace element that plays an important role in bone health. It’s a soft, spongy blueberry cake topped with a light, slightly tart custard - simple, fresh and tastes so delicious!

6 servings

Ingredients list:
  • 1/2 cup, plus 2 tbsp granulated sugar
  • 1 stick Oberweis Unsalted Butter, at room temperature
  • 1 tbsp Natalie’s Lemon Juice
  • 1 Phil’s Large Brown Omega 3 egg, at room temperature
  • 1 tbsp, plus 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 tbsp poppy seeds
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 cup Nounos Vanilla Bean Greek yogurt
  • 1 1/2 cups Oberweis Heavy Whipping Cream
  • 4 Large Phil’s Brown Omega 3 egg yolks
  • Blueberry Topping:
  • 2 cups Seal the Seasons Michigan Blueberries
  • 1 tsp granulated sugar
  • 1 tsp all-purpose flour
  • powdered sugar, for dusting

  1. Preheat the oven to 350° F. Line a 9 or 10-inch springform pan with parchment paper, butter the parchment paper.
  2. To make the cake. In a large mixing bowl, beat together the butter, 1/2 cup sugar, and lemon zest until light and fluffy, about 2 minutes. Beat in the egg and 1 tablespoon vanilla until combined. Add the flour, poppyseeds, baking soda, and salt, and beat to combine. Beat in the Greek yogurt until just combined. Spread the batter over the bottom and 1 1/4 inch up sides of the prepared pan, creating a boat for the custard. Making sure batter on sides is 1/4 inch thick and you have an even layer of batter on the bottom.
  3. To make the custard. Whisk together the egg yolks and 2 tablespoons sugar in a medium bowl until combined.
  4. Place the cream over medium heat and gently warm until steaming. Remove from the heat and stir in the vanilla. In a slow stream, whisk about 1/2 cup of the cream into the egg yolks, whisking constantly so they don’t scramble. Whisk in the remaining cream. Pour 3/4 of custard into the center of the cake, reserving the remaining 1/3 cup.
  5. In a bowl, combine the blueberries, sugar, and flour. Sprinkle 1 1/2 cups of berries over the custard. It's going to be jiggly. Bake for 25 minutes. Remove from the oven and gently pour over the remaining custard, then sprinkle on the remaining berries. Bake another 20 - 25 minutes until the sides of the cake are deep golden. The custard should be pretty jiggly in the center. If you want a looser custard, bake a total of 45-48 minutes.
  6. Let cool, then release the cake from the mold. Refrigerate 1-2 hours or until ready to serve. The colder your cake is, the more set your custard will be. When ready to eat, generously dust the top of the cake with powdered sugar and enjoy!
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