BLUEBERRY-POPPY SEED BRUNCH CAKE

By curly

Ingredients

• TOPPING:
• 1/2 cup butter, softened
• 2/3 cup sugar
• 1 egg
• 2 tsp grated lemon peel
• 1 1/2 cups flour
• 2 Tbsps poppy seeds
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sour cream
• 1/3 cup sugar
• 2 tsp flour
• 1/4 tsp ground nutmeg
• 2 cups fresh or frozen blueberries
• GLAZE:
• 1/2 cup powdered sugar
• 1 Tbsp milk

Preparation

Step 1

In a small mixing bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Stir in lemon peel. Combine flour, poppy seeds, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Spread into greased 9-inch springform pan.

In a small bowl, combine sugar, flour and nutmeg; gently stir in blueberries until coated. Sprinkle over batter. Bake at 350 degrees 50 to 55 minutes or until toothpick comes out clean. Cool for 10 minutes on a wire rack; remove sides of pan. In a small bowl, whisk powdered sugar and mil until smooth; drizzle over cake. Refrigerate leftovers.