• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Blueberry Poppy Seed Brunch Cake

  • Recipe Submitted by on

Category: Cakes

 Ingredients List

  • ------------------------------------CAKE------------------------------------
  • 2/3 c Sugar
  • 1/2 c Butter or margarine;
  • -softened
  • 2 ts Grated lemon peel
  • 1 Egg
  • 1 1/2 c All-purpose flour
  • 2 tb Poppy seed
  • 1/2 ts Baking soda
  • 1/4 ts Salt
  • 1/2 c Dairy sour cream

 Directions

FILLING
2 c Fresh or frozen blueberries;
-thawed; and drained on
-paper towels
1/3 c Sugar
2 ts Flour
1/4 ts Nutmeg

GLAZE
1/3 c Powdered sugar
1 -(up to)
2 ts Milk

Heat oven to 350 degrees. Grease and flour bottom and sides of a 9- or
10-inch springform pan. In a large bowl, beat 2/3 cup sugar and butter
until light and fluffy. Add lemon peel and egg; beat two minutes at medium
speed. Lightly spoon flour into measuring cup; level off. In medium bowl,
combine 1-1/2 cups flour, poppy seed, baking soda and salt; add to butter
mixture alternately with sour cream. Spread batter over bottom and 1 inch
up sides of greased and floured pan, MAKING SURE BATTER ON SIDES IS
1/4-INCH THICK.

In medium bowl, combine all filling ingredients; spoon over batter. Bake
45-55 minutes or until crust is brown. Cool slightly. Remove sides of pan.

In small bowl, combine powdered sugar and enough milk until glaze is of
desired drizzling consistency; blend until smooth. Drizzle over top of warm
cake. Serve warm or cool.

Makes 8 servings.

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