Coffee Cake, Blueberry Poppy Seed (Boom)

Awesome recipe adapted from one that won Pillsbury Bake-off

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Name: Coffee Cake, Blueberry Poppy Seed (Boom)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: American
Ingredients: 2/3 cup sugar; 1/2 cup butter or margarine softened; 2 tsp lemon peel grated; 1 egg; 1 1/2 cup all-purpose or unbleached flour; 2 tbsp poppy seed; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup dairy sour cream; 2 cups fresh or frozen blueberries thawed and drained on paper towels; 1/3 cup sugar; 2 tsp flour; 1/4 tsp nutmeg; 1/3 cup powdered sugar; 1 tsp milk (up to 2 tsp)

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INGREDIENTS

Batter:
2/3 cup sugar
1/2 cup butter or margarine ; softened
2 tsp lemon peel ; grated
1 egg
1 1/2 cup all-purpose or unbleached flour
2 tbsp poppy seed
1/2 tsp baking soda
1/4 tsp salt
1/2 cup dairy sour cream
Filling:
2 cups fresh or frozen blueberries ; thawed and drained on paper towels
1/3 cup sugar
2 tsp flour
1/4 tsp nutmeg
Glaze:
1/3 cup powdered sugar
1 tsp milk ; (up to 2 tsp)

Servings

INSTRUCTIONS

1. Heat oven to 350.

2. Grease and flour bottom and sides of 9- or 10-inch springform pan.

3. In large bowl, beat sugar and butter until light and fluffy.

4. Add lemon peel and egg; beat 2 min. at medium speed.

5. Lightly spoon flour into measuring cup: level off.

6. In medium bowl, combine flour, poppy seed, soda adn salt; add to butter mixture altenately with sour cream.

7. Spread batter over bottom and 1 in. up sides of pan, making sure batter on sides is 1/4-in. thick.

8. For filling combine berries, sugar, flour and nutmeg. Spoon over batter.

9. Bake at 350 for 45-55 min., or until crust is golden brown.

10. Cool slightly.

11. Remove sides of pan.

12. For glaze: in small bowl, combine sugar and enough milk to make glaze of desired drizzling consistency; blend until smooth.

13. Drizzle glaze over top of warm cake.

14. Serve warm or cool.

5. Lightly spoon flour into measuring cup: level off.

6. In medium bowl, combine flour, poppy seed, soda adn salt; add to butter mixture altenately with sour cream.

7. Spread batter over bottom and 1 in. up sides of pan, making sure batter on sides is 1/4-in. thick.

8. For filling combine berries, sugar, flour and nutmeg. Spoon over batter.

9. Bake at 350 for 45-55 min., or until crust is golden brown.

10. Cool slightly.

11. Remove sides of pan.

12. For glaze: in small bowl, combine sugar and enough milk to make glaze of desired drizzling consistency; blend until smooth.

13. Drizzle glaze over top of warm cake.

14. Serve warm or cool.

NOTES

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Coffee Cake, Blueberry Poppy Seed (Boom)

Batter:
2/3 cup sugar
1/2 cup butter or margarine softened
2 tsp lemon peel grated
1 egg
1 1/2 cup all-purpose or unbleached flour
2 tbsp poppy seed
1/2 tsp baking soda
1/4 tsp salt
1/2 cup dairy sour cream
 Filling:
2 cups fresh or frozen blueberries thawed and drained on paper towels
1/3 cup sugar
2 tsp flour
1/4 tsp nutmeg
 Glaze:
1/3 cup powdered sugar
1 tsp milk (up to 2 tsp)

1. Heat oven to 350.
2. Grease and flour bottom and sides of 9- or 10-inch springform pan.
3. In large bowl, beat sugar and butter until light and fluffy.
4. Add lemon peel and egg; beat 2 min. at medium speed.

5. Lightly spoon flour into measuring cup: level off.
6. In medium bowl, combine flour, poppy seed, soda adn salt; add to butter mixture altenately with sour cream.
7. Spread batter over bottom and 1 in. up sides of pan, making sure batter on sides is 1/4-in. thick.
8. For filling combine berries, sugar, flour and nutmeg. Spoon over batter.
9. Bake at 350 for 45-55 min., or until crust is golden brown.
10. Cool slightly.
11. Remove sides of pan.
12. For glaze: in small bowl, combine sugar and enough milk to make glaze of desired drizzling consistency; blend until smooth.
13. Drizzle glaze over top of warm cake.
14. Serve warm or cool.

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Nutrition

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Serving Size: 1 Serving (210g)
Recipe Makes: 8

Calories: 494
Calories from Fat: 141 (29%)

Amt Per Serving		% DV

	Total Fat 15.7g	21 %
	Saturated Fat 8.9g	44 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 1.5g
Cholesterol 58.7mg		18 %
Sodium 181.2mg		6 %
Potassium 126.9mg		3 %
Total Carbohydrate 83.1g		24 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 80.4g
Protein 6.8g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 494

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