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Blueberry poppy seed brunch cake

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Ingredients/Components

sugar - 2/3 c
milk - 1 2
sour cream - 1/2 c
salt - 1/4 tsp
flour - 2 tsp
nutmeg - 1/4 tsp
baking soda - 1/2 tsp
egg - 1 item
poppy seed - 2 Tbsp
grated lemon peel - 2 tsp
butter or margarine at room temperature - 1/2 c
all-purpose or unbleached flour
Glaze:1/3 c
Filling see recipe - 1 item
Glaze see recipe - 1 item
Grease and flour bottom and sides of a 9 or 10-inch spring-form pan

How to make blueberry poppy seed brunch cake:

Preheat oven to 350°. Grease and flour bottom and sides of a 9 or 10-inch spring-form pan. In large bowl, beat sugar and butter until light and fluffy. Add lemon peel and egg. Beat 2 minutes at medium speed.

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 prepared pan, making sure batter on sides is 1/4-inch thick.

Spoon filling over batter. Bake 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan. Drizzle glaze over top of warm cake. Serve warm or cool. Makes 8 servings.Filling:2 c. fresh or frozen blueberries, thawed and drained on paper towels1/3 c. sugar2 tsp. flour1/4 tsp. nutmeg In medium bowl, combine all filling ingredients.Glaze:1/3 c. powdered sugar1 to 2 tsp. milk In small bowl, combine sugar and enough milk until glaze is of drizzling consistency. Blend until smooth.

Recipe categories: Breads, Breakfast, Blueberries.

Rating:

Average rating: 4, total votes: 4

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