Blueberry Poppy Seed Brunch Cake Recipe

Name: Blueberry Poppy Seed Brunch Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1/2 cup unsalted butter, softened; 2/3 cup sugar; 1 egg; 2 teaspoons lemon peel, grated; 1 1/2 cups all-purpose flour; 2 tablespoons poppy seeds; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup low-fat sour cream; TOPPING; 1/3 cup sugar; 2 teaspoons all-purpose flour; 1/2 teaspoon nutmeg; 2 cups fresh blueberries (if frozen do not thaw and make sure they are unsweetened blueberries); GLAZE; 1/2 cup confectioners' sugar; 1 tablespoon low-fat milk

Servings: persons

Cake
1/2 cup unsalted butter, softened
2/3 cup sugar
1 egg
2 teaspoons lemon peel, grated
1 1/2 cups all-purpose flour
2 tablespoons poppy seeds
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat sour cream
TOPPING
1/3 cup sugar
2 teaspoons all-purpose flour
1/2 teaspoon nutmeg
2 cups fresh blueberries (if frozen do not thaw and make sure they are unsweetened blueberries)
GLAZE
1/2 cup confectioners' sugar
1 tablespoon low-fat milk

1
For cake - In small mixing bowl, cream together butter and sugar until light and fluffy.
2
Add egg, and beat well.
3
Stir in the lemon peel.
4
Combine the flour, poppy seeds, baking powder, baking soda and salt. Add this to the creamed mixture alternately with the sour cream. Beat just until combined.
5
Spread into a greased 9-inch springform pan.
6
For topping - in a small bowl, combine the sugar, flour, and nutmeg; gently stir in blueberries until coated. Sprinkle over batter.
7
Bake at 350F for 50 minutes or until cake passes a toothpick test.
8
Cool for 10 minutes on wire rack and then remove the sides of the pan and cool.
9
For glaze - in a small bowl, whisk together the confectioner's sugar and milk until smooth. Drizzle over cooled cake.

806

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Cake, 1/2 cup unsalted butter, softened, 2/3 cup sugar, 1 egg, and more.

Yes, Blueberry Poppy Seed Brunch Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Poppy Seed Brunch Cake

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