Menu Enter a recipe name, ingredient, keyword...

Blueberry Poppy Seed Brunch Cake

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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.

You'll also love

Review this recipe

Lemon Blueberry Poppy Seed Bread Blueberry Wine Sauce