Blueberry poppy cakes
Blueberry poppy cakes are inspired by my last sweet recipe. It is very similar to the strawberry cake, only much easier to prepare. In my opinion, these fruity cakes are very refreshing and perfect for spring/summer. And the poppy seed crust is a nice contrast to the panna cotta layer.
I always try to decorate these with some flowers and leaves (which is probably the easiest way to decorate cakes). There are no fresh blueberries in stores near me yet, but luckily I created this recipe with frozen ones. So you can make it anytime you want.
If you liked my last dessert recipe, you are definitely going to love this one. I left some additional tips and tricks below, so make sure you read that too before making these.
A piece of advice
The first thing that I would like to mention is, don’t get stressed if you don’t have both silicone muffin molds and a muffin baking tray. I just happened to have both of those in the same size. You can bake the cake crust in a regular small baking dish and then cut out circle shaped crusts to fit your silicone cake molds.
I usually use silicone molds for such cakes because it is easy to pop them out when they set, without causing any damage. Do not use regular coconut milk, make sure it’s the canned full-fat coconut milk that has a thick creamy layer.
When making both the panna cotta bottom layer and the jelly layer, make sure you bring the mixture to a boil over medium heat both times. Don’t overheat them and don’t boil them longer than two to three minutes. Before adding agar agar and starch to the warm mixture make sure you mix them with some water. Otherwise they might create lumps and ruin your blueberry layer.
Thaw the blueberries on medium heat until you are able to squish each blueberry with a fork. Squish all of them and push them through a sieve to get rid of the seeds, you don’t want those in your panna cotta layer. If you have some purple sweet potato powder, it could help with the color of the panna cotta layer, but it is optional.
Pop the vegan blueberry poppy cakes out of the molds when you are ready to decorate them and serve them.
Blueberry poppy cakes
Course: SweetIngredients
- Poppy seed cake:
60 g of all-purpose flour
50 g of sugar
7 g of poppy seeds
1/2 tsp of baking powder
¼ tsp of baking soda
45 ml of vegan yogurt
45 ml of fresh lemon juice
30 g of melted vegan butter
- Panna cotta layer:
100 g of frozen blueberries
1 tsp of sugar
A splash of water
300 ml of full-fat coconut milk
40 g of sugar
1 tbsp of corn starch + a little bit of water
1 tsp of agar agar + a little bit of water
1 tsp purple sweet potato powder (optional)
- Jelly layer:
100 ml of blueberry juice
1 tbsp of sugar
1/2 tsp of agar agar + a little bit of water
Directions
- In a deep bowl combine all of the dry ingredients for poppy seed crust and mix. Add the yogurt, melted butter and lemon juice and combine everything with a silicone spatula. Grease a muffin tray and divide the mixture between 6 muffin molds. Bake them in the oven on 170 degrees Celsius (347 F) for about 30 minutes.
- Take the muffin tray out and let the poppy crusts cool completely. Meanwhile, prepare the top layer.
- Put the frozen blueberries in a pan with a teaspoon of sugar and a splash of water. Thaw them on medium heat until you are able to squish each blueberry with a fork. Push all of this through a sieve to get rid of the seeds and keep the juice only.
- Mix this blueberry juice in a saucepan with the full-fat coconut milk, sugar, sweet potato powder and corn starch. Stir over medium heat until everything is well combined. Add agar agar in the saucepan, stir and bring it to boil over medium heat. Let it boil for 2 minutes and remove from heat.
- Put the poppy seed cakes in silicone panna cotta molds (same size or slightly bigger than the individual cakes). Pour the blueberry mixture you just boiled over every poppy seed cake, but leave a bit of space at the top of the molds. Let them cool down on room temperature and transfer them to the fridge. The panna cotta layer should set in an hour. After that, prepare the jelly layer.
- Mix the blueberry juice and sugar in a saucepan. Heat over medium temperature until the sugar dissolves. Add the agar agar, stir and bring everything to boil over medium heat. Let it boil for 2 minutes and then remove from heat.
- Pour the jelly layer on top of the panna cotta layer. Let the blueberry poppy cakes cool down on room temperature and transfer them to the fridge. The thin jelly layer should set in 15-20 minutes.
If you liked this recipe, make sure you check out my other recipes like:
Feel free to tell me what you think about this in the comments below, or send me the pictures of your own blueberry poppy cakes. If you did something differently, I would also like to hear that, I’d love to see the things you come up with.
P.S. for more recipes like this and a bunch of other stuff, follow me on Instagram, @margo_drobi.
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