Old-fashioned blueberry poppy seed cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cake: | ||
| ⅔ | cup | Sugar |
| ½ | cup | Butter; softened (1 stick) |
| 1 | tablespoon | Grated lemon peel |
| 1 | Egg | |
| 1½ | cup | All-purpose flour |
| ¼ | cup | Poppy seeds |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ½ | cup | Sour cream |
| Filling: | ||
| 2 | cups | Fresh or frozen blueberries |
| Thaw/ drain on paper towels | ||
| ⅓ | cup | Sugar |
| 2 | teaspoons | All-purpose flour |
| ½ | teaspoon | Ground nutmeg |
| Glaze: | ||
| ⅓ | cup | Powdered sugar |
| 1 | teaspoon | Milk; (1 to 2) |
Directions
Cake: Preheat oven to 350 degrees. Grease and flour bottom and sides of 9 inch springform pan. In large bowl, beat ⅔ cup sugar and butter until light and fluffy. Add lemon peel and egg. Beat 2 minutes at medium speed. Combine 1½ cup flour, poppy seeds, baking soda and salt. Add flour mixture to butter mixture alternately with sour cream. Spread batter over bottom and up 1 inch on sides of pan. (Make sure batter on sides is about ¼ inch thick.) Filling: mix together blueberries, sugar, flour and nutmeg. Toss gently. Spoon over batter in pan. Bake 45-50 minutes or until crust is golden brown. Cool slightly. Remove sides of pan. Glaze: In small bowl, mix together powdered sugar and enough milk to make a drizzling consistency. Drizzle glaze over top of warm cake.
THE DESSERT SHOW SHOW# DS3225
Posted to MM-Recipes Digest V4 #206 by Ignacio Perez V.
<iperez@...> on Auguday,, st 07, 1997