Blueberry Poppy Seed Brunch Cake

This was a winner of a contest -- I think it was that Pillsbury baking contest -- years ago. My newspaper clipping version of it is yellowed and torn, so it's time to get it into Key Ingredient.

Blueberry Poppy Seed Brunch Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cake:

  • C. sugar

  • ½

    C. butter or margarine, softened

  • 2

    tsp grated lemon peel

  • 1

    egg

  • 1-½

    C. all-purpose flour

  • 2

    Tbsp poppy seeds

  • ½

    tsp baking soda

  • ½

    tsp salt

  • ½

    C. sour cream

  • Filling:

  • 2

    C. fresh or frozen blueberries, thawed, drained on paper towels

  • C. sugar

  • 2

    tsp flour

  • ¼

    tsp nutmeg

  • Glaze:

  • C. powdered sugar

  • 1 to 2

    tsp milk

Directions

1. Heat oven to 350 degrees. Grease and flour bottoms and sides of 9- or 10-inch springform pan. 2. In large bowl, beat 2/3 cup of sugar and the butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 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. 3. In medium bowl, combine all filling ingredients; spoon over batter. Bake at 350 degrees for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan. 4. 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.


Nutrition

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