| 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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