Blood Orange Greek Yogurt Poppy Seed Breakfast Cake
The bright flavor of winter citrus is allowed to shine in this blood orange greek yogurt poppy seed breakfast cake.
Yield: 8-10 slices
  • 1½ cups flour
  • 2 tsp baking powder
  • ½ tsp kosher salt
  • 1 cup full fat Greek yogurt
  • 2 tsp blood orange zest
  • 1 cup sugar
  • 3 large eggs
  • ½ tsp vanilla
  • ½ cup vegetable oil
  • 1 tbsp poppy seeds
  • 1 thinly sliced blood orange
For the glaze
  • ⅓ cup fresh blood orange juice
  • 1 tbsp sugar
  1. Heat oven to 350F. Spray an 8½ x 4¼ loaf pan with baking spray and set aside.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a medium bowl, whisk together the Greek yogurt, orange zest, sugar, eggs, and vanilla until well combined. Stir the wet ingredients into the dry ingredients with a rubber spatula and mix until just incorporated. Fold in the oil and poppy seeds, stirring to combine. Pour the batter into the prepared loaf pan. Top withe the blood orange slices, if desired.
  4. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
  5. Allow to cool in the pan for 10 minutes, then remove to a wire rack or serving plate to finish cooling.
  6. While the cake is cooling, prepare the glaze by bringing the blood orange juice and sugar to a boil in a small saucepan. Remove from the heat and slowly pour the glaze over the still-warm cake.
  7. Allow the cake to cool completely before serving.
Recipe from Whole Bite Blog
Recipe by Joanne Eats Well With Others at