Blueberry Poppy Seed Brunch Cake

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Blueberry Poppy Seed Brunch Cake Ingredients

CAKE	FILLING
2/3 c Sugar	2 c Fresh or frozen blueberries;
1/2 c Butter or margarine;	1/3 c Sugar
2 ts Grated lemon peel	2 ts Flour
1 Egg	1/4 ts Nutmeg
1 1/2 c All-purpose flour	GLAZE
2 tb Poppy seed	1/3 c Powdered sugar
1/2 ts Baking soda	1 -(up to)
1/4 ts Salt	2 ts Milk
1/2 c Dairy sour cream

Instructions for Blueberry Poppy Seed Brunch Cake

Heat oven to 350 degrees. Grease and flour bottom and sides of a 9- or 10-inch springform pan. In a large bowl, beat 2/3 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 1-1/2 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. 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 mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: CakeCuisine: Uncategorized

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