Want to whip up an easy dessert? Then try this delicious Blueberry Lemon Poppy Seed Cake. With just a few simple ingredients you can whip up this tasty cake in no time!
Who doesn’t love cake for breakfast? Cake should be considered a breakfast food don’t you think? I think we can all admit at one time or another we’ve had a piece of cake with our morning coffee or if you’re like me you grabbed a fork from the drawer and just ate a couple bites of leftover cake right out of the pan.
This Blueberry Lemon Poppy Seed Cake is one of those cakes you’ll want to eat for breakfast, or dessert, or when a sweet tooth hits in the middle of the night.
Not only is this cake super yummy but it’s incredibly easy to make. It’s perfect for a picnic, BBQ, potluck or just because. With just a few simple ingredients you can whip up this cake in no time!
This cake starts with a simple store bought lemon cake mix then we dress it up with some fresh lemon zest and poppy seeds and swirl blueberry pie filling in the cake batter. I use store bought pie filling but feel free to make your own.
Once the cake is baked and cooled it is topped with a fresh and creamy whipped topping with just a hint of lemon zest. This topping really takes the cake! Ha! No pun intended!
I have a weakness for fresh whipped topping and will admit that I make it all the time. There is nothing like fresh whipped topping. Yummy with some fresh juicy strawberries, topped on a hot fudge sundae, pound cake, or just with a spoon!
Sometimes frosting can be too thick, too sugary and really over power the flavors of the cake. Making this easy whipped topping for the cake is quick, easy and the perfect compliment to this cake.
To make whipped topping you just need heavy whipping cream, a little sugar and for this recipe a little lemon zest which is completely optional. Just add the ingredients into a bowl and whip it up on high speed using a stand or hand held mixer. In literally minutes you have fresh whipped cream ready to go! It’s so good!
If you love this cake then you don’t want to miss my Strawberries and Cream Cake! It’s just like this but with a white cake and strawberry filling. It’s delish!
More lemon favorites
Blueberry Lemon Poppy Seed Cake
- 1 box (15.25 oz) lemon cake mix
- water, oil and eggs per package ingredients
- 1 tbsp poppy seeds
- zest of 1 lemon
- 1 can (21 oz) blueberry pie filling
- 2 cups heavy whipping cream
- 1/4 cup sugar
- zest of 1 lemon optional
- 1 cup fresh blueberries for garnish optional
Preheat oven to 350 degrees.
Prepare cake mix per package instructions.
Mix in poppy seeds and lemon zest.
Pour batter into a greased 9x13 baking dish.
Dollop blueberry pie filling by the spoonful over top of cake batter.
Using the back of a butter knife gently swirl blueberry filling into batter.
Bake cake for 21-28 minutes until cake is brown and a cake tester inserted into the center of the cake comes out clean. Check cooking time on cake mix for accurate bake time.
Cool cake completely before adding topping.
Meanwhile add heavy whipping cream, sugar and lemon zest to a large bowl and whip on high using an electric or handheld mixer for 4-5 minutes until stiff peaks form.
Chill whipped cream in the refrigerator until ready to use.
Once cake has cooled completely spread whipped cream on top of cake.
Garnish with fresh blueberries.
Keep cake chilled until serving.
I use Duncan Hines Lemon Supreme cake mix.