Blueberry Poppy Seed Brunch Cake Recipe

Ingredients

Cake:

2/3 c. sugar

1/2 c. butter, softened

2 tsp. grated lemon peel

1 egg

1 1/2 c. flour

2 tbsp. poppy seed

1/2 tsp. baking soda

1/4 tsp salt

1/2 c. sour cream

Cooking Directions

Cake:

Preheat oven to 350°F. Grease and flour bottom and sides of 9 or 10 inch spring-form 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.

Ingredients

Filling:

2 c. fresh or frozen blueberries, thawed, drained on paper towels

1/3 c. sugar

2 tsp. flour

1/4 tsp. nutmeg

Cooking Directions

Filling:

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.

Ingredients

Glaze:

1/2 c. powdered sugar

1 to 2 tsp. milk

Cooking Directions

Glaze:

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.

Yield: 8 Servings.