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Blueberry Poppy Seed Brunch Cake

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For cake
  Sugar 2⁄3 Cup (10.67 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs), softened
  Grated lemon peel 2 Teaspoon
  Egg 1
  All purpose flour/Unbleached flour 1 1⁄2 Cup (24 tbs)
  Poppy seed 2 Tablespoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Dairy sour cream 1⁄2 Cup (8 tbs)
For filling
  Blueberries 2 Cup (32 tbs), fresh / frozen, thawed and drained on paper towel
  Sugar 1⁄3 Cup (5.33 tbs)
  Flour 2 Teaspoon
  Nutmeg 1⁄4 Teaspoon
For glaze
  Powdered sugar 1⁄3 Cup (5.33 tbs)
  Milk 2 Teaspoon

Heat oven to 350°F.
Grease and flour bottom and sides of 9- or 10-inch springform pan.
In 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 flour 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°F. for 45 to 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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Blueberry Poppy Seed Brunch Cake Recipe