Blueberry Poppy Seed Brunch Cake

Blueberry Poppy Seed Brunch Cake
Blueberry Poppy Seed Brunch Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cake:

  • 2/3

    cup sugar

  • 1/2

    cup butter, softened

  • 2

    tsp grated lemon peel

  • 1

    egg

  • 1 1/2

    cups flour

  • 2

    tbsp poppy seed

  • 1/2

    tsp baking soda

  • 1/4

    tsp salt

  • 1/2

    cup sour cream

  • Filling:

  • 2

    cups fresh or frozen blueberries, thawed, drained on paper towels

  • 1/4

    cup sugar

  • 1

    tbsp flour

  • 1/4

    tsp nutmeg

  • Glaze:

  • 1/3

    cup powdered sugar

  • 1-2

    tsp milk

Directions

Heat oven to 350 degrees. Grease and flour bottom and sides of 9-10 inch spring form pan. In a large bowl, beat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon four into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; add to butter mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick. In medium bowl, combine all filling ingredients; spoon over batter. Bake at 350 degrees for 45-55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan. 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.

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