COFFEE CAKE - BLUEBERRY POPPY SEED

By akselden

Ingredients

• Cake:
• 2/3 C. sugar
• 1/2 C. butter or margarine softened
• 2 tsp. grated lemon peel
• 1 egg
• 1 1/2 C. all purpose or unbleached flour
• 2 T. poppy seed
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 C. sour cream
• Filling:
• 2 C. fresh or frozen blueberries, thawed, drained on paper towels
• 1/3 C. sugar
• 2 tsp. flour
• 1/4 tsp. nutmeg
• Glaze:
• 1/3 C. powdered sugar
• 1 to 2 tsp. milk

Details

Servings 8

Preparation

Step 1

1. Heat oven to 350°F. Grease and flour bottoms and sides of 9 or 10 inch spring form pan.

2. In large bowl, beat sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed.

3. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, poppy seeds, baking soda and salt; add to butter mixture alternately with sour cream.

4. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.

5. In medium bowl, combine all filling ingredients; spoon over batter. Bake at 350°F for 45-55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.

6. 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.