Blueberry Poppy Seed Brunch Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Cake | 8 | Servings | |
INGREDIENTS
| 2/3 | c | Sugar |
| 1/2 | c | Butter or margarine |
| softened | ||
| 2 | t | Grated lemon peel |
| 1 | Egg | |
| 1 1/2 | c | All-purpose flour |
| 2 | T | Poppy seed |
| 1/2 | t | Baking soda |
| 1/4 | t | Salt |
| 1/2 | c | Dairy sour cream |
| 2 | c | Fresh or frozen blueberries |
| thawed and drained on | ||
| paper towels | ||
| 1/3 | c | Sugar |
| 2 | t | Flour |
| 1/4 | t | Nutmeg |
| 1/3 | c | Powdered sugar |
| 1 | up to | |
| 2 | t | Milk |
INSTRUCTIONS
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 mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 366
Calories From Fat: 119
Total Fat: 13.6g
Cholesterol: 53.9mg
Sodium: 436.6mg
Potassium: 125.1mg
Carbohydrates: 57.8g
Fiber: 2g
Sugar: 37.2g
Protein: 4.9g