Blueberry-Poppy Seed Brunch Cake

By littlefish

“For baking cobblers and coffee cakes like this easy recipe, I love to have blueberries around all year long," notes Ruth Gruchow of Yorba Linda, California. "They’re easy to freeze and last about a year, so I buy them in season, put 2 cups in quart-size freezer bags and date each bag.”

Ingredients

• TOPPING:
• 1/2 cup butter, softened
• 2/3 cup sugar
• 1 egg
• 1-1/2 cups all-purpose flour
• 2 tablespoons poppy seeds
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup BREAKSTONE'S® Sour Cream
• 2 teaspoons grated lemon peel
• 1/3 cup sugar
• 2 teaspoons all-purpose flour
• 1/4 teaspoon ground nutmeg
• 2 cups fresh or frozen unsweetened blueberries
• GLAZE:
• 1/2 cup confectioners' sugar
• 1 tablespoon milk

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

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

For topping, in a small bowl, combine the sugar, flour and nutmeg;
Gently stir in blueberries until coated. Sprinkle over batter.

Bake at 350° for 50-55 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes on a wire rack;
remove sides of pan.

Meanwhile, in a small bowl, whisk confectioners' sugar and milk until
smooth; drizzle over cake. Refrigerate leftovers.