CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Grains, Dairy |
|
Pies, Cakes |
8 |
Servings |
INGREDIENTS
1/2 |
c |
Butter or margarine, softened |
2 |
ts |
Grated lemon peel |
1 |
|
Egg |
1 1/2 |
c |
Pillsbury's BEST all Purpose FLour or unbleached |
|
|
Flour |
2 |
tb |
Poppyseed |
1/2 |
ts |
Baking soda |
1/4 |
ts |
Salt |
1/2 |
c |
Dairy sour cream |
INSTRUCTIONS
1. Cake Mix: 2/3 cup sugar
2. Filling: 2 cups fresh or frozen blueberries, thawed, drained on
papertowels 1/3 cup sugar 2 tsp. flour 1/4 tsp. nutmeg
3. Glaze: 1/3 cup powdered sugar 1 to 2 tsp. milk
******************************************************* ************** ****
*
Heat oven to 350 degrees. Grease and flour bottom and sides of 9-10 inch
springform pan. In a large bowl, beat 2/3 cup sugar and butter until light
and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly
spoon flour into measuring cup; level off. In a medium bowl, com- bine 1
1/2 cups flour, poppyseed, baking soda and salt; add to butter mix- ture
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 a medium bowl, combine all filling ingredients; spoon over batter. Bake
at 350 degrees for 45-55 minutes or until crust is golden brown. Cool
slightly. Remove sides of pan. In a small bowl, combine powdered sugar and
enough milk until glaze is of desired drizzling consistency; blend until
smooth. Drizzle over warm cake. Serve warm or cool; makes 8 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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