Blueberry Poppy Seed Lemon Cake

This blueberry poppy seed lemon cake has three layers of blueberry poppy seed cake sandwiched with lemon curd and cream cheese frosting.

  • Author: Claire of The Simple, Sweet Life
  • Prep Time: 2 hours
  • Cook Time: 45 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 16 slices 1x
  • Category: Dessert
  • Cuisine: American



For the cake:

  • 3 eggs
  • 1 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1 tsp almond extract
  • 1 1/3 cup all purpose flour
  • 2 tsp baking powder
  • 1 cup blueberries
  • 1 1/2 tsp poppy seed

For the lemon curd:

  • 1/2 cup granulated sugar
  • 1/4 cup lemon juice
  • 1 tbsp lemon zest
  • 4 egg yolks
  • 1/4 cup unsalted butter, cubed

For the frosting:

  • 8 oz cream cheese, at room temp.
  • 8 oz (2 sticks) unsalted butter, at room temp.
  • 2 lbs powdered sugar
  • 1/2 tsp almond extract
  • Blue and purple food gel coloring

For the white ganache drip:

  • 2 tbsp heavy cream
  • 1/2 cup bright white candy melts

Optional garnish:

  • Fresh blueberries and blackberries


  1. In the bowl of a stand mixer, whip the eggs and granulated sugar for the cake until light and fluffy. Add the vegetable oil, milk and almond extract, and whip until just combined. Sift together the flour and baking powder and gently fold into the batter until just combined. Fold in the poppy seeds and blueberry. Divide the batter between three greased and parchment paper-lined 6″ cake pans. Bake at 350F for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  2. For the lemon curd filling, whisk together the granulated sugar, lemon juice, lemon zest and egg yolks and place over a pot of boiling water. Cook, whisking ocassionally, until the mixture thickens to a pudding-like consistency. Remove from heat and allow to cool for about 10 minutes. Whisk in the butter until smooth. Cover and allow the curd to cool completely in the refrigerator.
  3. In a stand mixer, cream the butter, cream cheese and almond extract until smooth. On low, slowly add the powdered sugar until all the sugar has been added. Turn the stand mixer up to high and beat until smooth.
  4. To assemble your cake, spread a thin layer of frosting over the first layer of cake and pipe a ring of frosting around the edge. Fill the center with lemon curd. Repeat for the second layer of cake. Top with the final layer of cake and give the whole thing a thin crumb coat. Allow to chill in the refrigerator until the frosting crusts.
  5. Divide the remaining frosting into three bowls and tint three shades of blue/purple. Spoon the colored frosting into piping bags and pipe onto the cake. Using an offset spatula or a bench scraper, smooth the outside of the cake. Allow to chill completely before adding the ganache drip.
  6. To make the ganache, combine the candy melts and heavy cream and heat in the microwave using 15 second increments. Once it begins to melt, stir the ganache smooth. Allow to cool until warm but no longer hot. Drip down the sides of the cooled cake.
  7. Garnish with fresh blueberries and blackberries.


Lemon curd recipe adapted from Miette’s
Cream cheese frosting adapted from Sugar Geek Show