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Blueberry Poppy Seed Brunch Cake Recipe

Serves: 6
Keywords: Blueberry Poppy Seed Brunch Cake Recipe, recipe, recipes, Blueberry Poppy Seed Brunch Cake Recipe

Ingredients

2/3
c
Sugar
½
c
Butter/margarine softened
2
ts
Grated lemon peel
1
Egg
1 ½
c
All purpose/unbleached flour
2
tb
Poppy seed
½
ts
Baking soda
¼
ts
Salt
½
c
Dairy sour cream
FILLING:
1/3
c
Sugar
2
ts
Flour
14
ts
Nutmeg
2
c
Fresh/frozen blueberries thawed drained on paper towels
GLAZE:
1/3
c
Powdered sugar
1
ts
To 2 ts milk

Directions

  1. CAKE: Heat oven to 350 degrees.
  2. Grease and flour bottom and sides of a 9 or 10 inch springform pan.
  3. In large bowl, beat 2/3 cup sugar and butter until light and fluffy.
  4. Add lemon peel and egg; beat 2 minutes at medium speed.
  5. Lightly spoon flour into measuring cup; level off.
  6. In medium bowl, combine 1 1/2 cups flour, poppy seeds, baking soda and salt; add to butter mixture alternately with sour cream.
  7. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.
  8. In medium bowl, combine all filling ingredients; spoon over batter.
  9. BAke at 350 degrees for 45-55 minutes or until crust is golden brown.
  10. Cool slightly.
  11. Remove sides of pan.
  12. In small bowl, combine powdered sugar and enough milk until glaze is of desired consistency; blend until smooth.
  13. Drizzle over top of warm cake.
  14. Serve warm or cool.