Blueberry Poppy Seed Brunch Cake

By mangia_g2

Ingredients

• Cake:
• 2/3 cup sugar
• 1/2 cup butter, softened
• 2 tsp lemon peel, grated
• 1 large egg
• 1 1/2 cups flour
• 2 TB poppy seeds
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sour cream
• Filling:
• 2 cups fresh or frozen blueberries, thawed
• 1/3 cup sugar
• 2 tsp flour
• 1/4 tsp nutmeg
• Glaze:
• 1/3 cup confectioners sugar
• 1-2 tsp milk

Preparation

Step 1

Preheat oven to 350. Grease and flour bottom and sides of 9 or 10 inch springform pan.

Beat sugar and butter in a bowl until fluffy. Add lemon peel and egg; beat at medium speed 2 minutes. Combine flour, poppy seeds, baking soda and salt. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Spread batter over bottom and 1 inch up sides of pan so batter on all sides is 1/4 inch thick.

Combine all filling ingredients in medium bowl. Sprinkle over batter.

Bake 45-55 minutes, until cake is golden brown. Cool slightly. Remove sides from pan. Drizzle top with glaze. Serve warm or cool.

Combine glaze ingredients in a bowl; blend until smooth.