Blueberry-Poppy Seed Brunch Cake
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2/3 cup sugar
  • 1/2 cup margarine or butter, softened
  • 2 teaspoon grated lemon peel
  • 1 egg
  • 1 1/2 cup pillsbury best all purpose or unbleached flour
  • 2 tablespoon poppy seed
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 2 cup fresh or frozen blueberries, thawed, drained on paper towels
  • 1/3 cup sugar
  • 2 teaspoon pillsbury best all purpose or unbleached flour
  • 1/4 teaspoon nutmeg
  • 1/3 cup powdered sugar
  • 1-2 teaspoon milk
Directions
  1. Heat oven to 350 degrees F. Grease and flour bottom and sides of 9 or 10-inch springform pan. In large bowl, combine 2/3 cup sugar and margarine; beat until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed.
  2. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; mix well. Add to margarine mixture alternately with sour cream, beating until well combined. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.
  3. In another medium bowl, combine all filling ingredients; mix well. Spoon over batter.
  4. Bake at 350 degrees F. for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes; remove sides of pan.
  5. In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool.