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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
confectioners sugar
baking soda - 1/3 tsp
egg - 1 item
poppy seed - 2 Tbsp
grated lemon peel - 2 tsp
all-purpose or unbleached flour
butter or margarine, at room temperature - 1/2 c
oil and flour for preparing pan - 1 item
fresh or frozen blueberries, thawed and drained on paper towels

How to make blueberry poppy seed brunch cake:

For the Filling:2 c. fresh or frozen blueberries, thawed and drained on paper towels1/3 c. sugar2 tsp. flour1/4 tsp. nutmeg For the Glaze:1/3 c. confectioners sugar1 to 2 tsp. milk Preheat oven to 350°. Grease and flour bottom and sides of a 9 or 10-inch spring-form pan. (This can also be baked in an 8 x 11-inch rectangular cake pan; you will have to serve it from the pan rather than from a platter.) 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.

In medium bowl, combine all filling ingredients; spoon over batter. Bake for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan (when using spring-form pan).

In small bowl, combine powdered sugar and enough milk until glaze is of drizzling consistency; blend until smooth. Drizzle over top of warm cake.

This recipe serves eight. It was taken from the Denver Post where it was shared with readers as the winning entry in the 34th Pillsbury Bake-Off. It is well worth the effort of baking.

Recipe categories: Breads, Breakfast, Blueberries.

Rating:

3.1

Average rating: 3.1, total votes: 8

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sugar, cinnamon, salt, salad oil, salsa