| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Cakes | 1 | Servings | |
INGREDIENTS
| Cake: | ||
| 2/3 | c | Sugar |
| 1/2 | c | Butter; softened (1 stick) |
| 1 | tb | Grated lemon peel |
| 1 | Egg | |
| 1 1/2 | c | All-purpose flour |
| 1/4 | c | Poppy seeds |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/2 | c | Sour cream |
| Filling: | ||
| 2 | c | Fresh or frozen blueberries |
| Thaw/ drain on paper towels | ||
| 1/3 | c | Sugar |
| 2 | ts | All-purpose flour |
| 1/2 | ts | Ground nutmeg |
| Glaze: | ||
| 1/3 | c | Powdered sugar |
| 1 | ts | Milk; (1 to 2) |
INSTRUCTIONS
Cake: Preheat oven to 350 degrees. Grease and flour bottom and sides of 9 inch springform pan. In large bowl, beat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg. Beat 2 minutes at medium speed. Combine 1 1/2 cup flour, poppy seeds, baking soda and salt. Add flour mixture to butter mixture alternately with sour cream. Spread batter over bottom and up 1 inch on sides of pan. (Make sure batter on sides is about 1/4 inch thick.) Filling: mix together blueberries, sugar, flour and nutmeg. Toss gently. Spoon over batter in pan. Bake 45-50 minutes or until crust is golden brown. Cool slightly. Remove sides of pan. Glaze: In small bowl, mix together powdered sugar and enough milk to make a drizzling consistency. Drizzle glaze over top of warm cake. THE DESSERT SHOW SHOW# DS3225 Posted to MM-Recipes Digest V4 #206 by Ignacio Perez V. <iperez@uniandes.edu.co> on Auguday,, st 07, 1997
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