I was trying to find the perfect cake that would be a hit for friends and family this summer. After going back and forth on several options, I finally decided that a Berry Poppyseed Cake with a glaze would be a great option. The cake has always been so tender and moist and though it would be the perfect way to end an evening cookout.

Since I was going to have friends and family in the backyard I decided to add a little personal touch to the cake by using fresh strawberries and blueberries from my garden. I also had previously made limoncello with some of the lemons from my yard. By combining the fruit into the cake and turning the glaze into a limoncello glaze it now had an even more personal touch.

Now I know that most of you probably will not have the fresh fruit from your own yard but any kind of fresh berries from the store will do just fine. Once you have had the cake once, who knows you might plant some strawberries and blueberries for next year. Enjoy!!!!

Limoncello Glaze

3 tablespoons Limoncello
3/4 cup of Powdered Sugar

Step 1
Mix Ingredients Together

Poppyseed Cake

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
2 tablespoons poppy seeds
1 cup water
½ cup vegetable oil
4 eggs
1 teaspoon almond extract
1/2 cup Blueberries
1/2 cup chopped Strawberries

Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

Step 2
In a large bowl, stir together cake mix, pudding mix and poppy seeds. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.

Step 3
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.