Vintage Blueberry and Poppy Seed Cakes
This recipe is a cherished midwestern gem from my grandmother's personal cookbook collection, from the1960’s. A year or two before she passed away, we sifted through her extensive collection of hand-written recipe cards, and she urged me to give this one a try.
I've kept the recipe true to its roots but enhanced it with a luscious cream cheese frosting, powdered sugar, and fresh fruit garnish. These optional additions add nice embellishments to the bake, transforming it from a simple bread loaf into a delightful tea cake. While my husband prefers it without the frosting, I enjoy the added sweetness it brings.
The black, star-like baking dishes shown in the images above belonged to my grandmother. She often enjoyed purchasing fun items from catalogs for herself or family members. Before I moved into my first apartment, she generously provided me with an enormous care package. These pans, which I believe are meant for brioche, were part of that package. I think her unwavering encouragement for me to cook for myself stemmed from her immense joy in preparing meals and hosting gatherings for her loved ones. She simply wanted me to experience that same delight. I hope you find the same satisfaction in her recipe.
Baking Tip: If you don’t want to use all of your frosting, freeze in airtight container up to 3 months. When you're ready to use it, allow it to thaw in the refrigerator overnight before bringing it to room temperature and re-whipping it to restore its texture.
Ingredients:
315 ml (1 1/3 cup) vegetable oil
360 g (3 cup) flour
7.5 g (1 1/2 tsp) baking powder
500 g (2 1/2 cup) sugar
Pinch of salt
355 ml (1 1/2 cup) milk
3 large eggs
12 g (1 1/2 tbsp) poppy seeds
7.5 ml (1 1/2 tsp) almond extract
7.5 ml (1 1/2 tsp) vanilla extract
150 g (1 cup) blueberries
Frosting:
114 g (1/2 cup) softened, salted butter
8 oz (1 package) softened cream cheese
5 ml (1 tsp) vanilla extract
1 lb. (3 3/4 cup) powdered sugar, sifted
Additional Garnishes:
Sifted powder sugar
20 g (1/8 cup) blueberries
Directions:
Preheat oven to 350°F/175°C and brush 4 mini loaf or cake pans with oil.
Whisk together: flour, baking powder, sugar and salt in large bowl.
Beat together: milk, oil, eggs, poppy seeds, almond and vanilla extract in a stand mixer with a paddle attachment at medium speed until combined.
Gradually add dry, flour mixture to wet mixture until well combined.
Divide into 4 pans and bake for 35-45 minutes. Check center with tooth pick. If it comes out clean, they are ready to come out of the oven. (Depending on your oven and amount of blueberries in your loafs/cakes– the time can vary.)
Allow loaves to rest in their pans for 10 minutes before transferring them to a cooling rack.
(Optional frosting and garnishes) In mixer stand beat together: butter, cream cheese, vanilla extract and sifted powder sugar until smooth. Let loaves completely cool before frosting and adding powered sugar and blueberry garnishes.
Try out other flavors like banana, pumpkin, raspberry and blackberry!
“Blessed are those who gather around a table filled with good food and the love of family; they hold the richest treasures of life.”