Blueberry Poppy Seed Brunch Cake
By á-830
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
Details
Preparation
Step 1
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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