- 8
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
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.