Blueberry poppy seed brunch cake

Yield: 8 Servings

Measure Ingredient
⅔ cup Sugar
½ cup Butter or margarine; softened
2 teaspoons Grated lemon peel
1 \N Egg
1½ cup All-purpose flour
2 tablespoons Poppy seed
½ teaspoon Baking soda
¼ teaspoon Salt
½ cup Dairy sour cream
2 cups Fresh or frozen blueberries; thawed; and drained on paper towels
⅓ cup Sugar
2 teaspoons Flour
¼ teaspoon Nutmeg
⅓ cup Powdered sugar (up to)
2 teaspoons Milk




Heat oven to 350 degrees. Grease and flour bottom and sides of a 9- or 10-inch springform pan. In a large bowl, beat ⅔ cup sugar and butter until light and fluffy. Add lemon peel and egg; beat two minutes at medium speed. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1-½ 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 ¼-INCH THICK.

In medium bowl, combine all filling ingredients; spoon over batter. Bake 45-55 minutes or until crust is 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.

Makes 8 servings.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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