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: 1/2 cup butter, softened; 2/3 cup sugar; 1 large egg, room temperature; 2 teaspoons grated lemon zest; 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 sour cream; 1/3 cup sugar; 2 teaspoons all-purpose flour; 1/4 teaspoon ground nutmeg; 2 cups fresh or frozen unsweetened blueberries; 1/2 cup confectioners' sugar; 1 tablespoon milk

Servings: persons

1/2 cup butter, softened
2/3 cup sugar
1 large egg, room temperature
2 teaspoons grated lemon zest
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 sour cream
1/3 cup sugar
2 teaspoons all-purpose flour
1/4 teaspoon ground nutmeg
2 cups fresh or frozen unsweetened blueberries
1/2 cup confectioners' sugar
1 tablespoon milk

1
In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. Combine the flour, poppy seeds, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined. Spread into a greased 9-in. springform pan.
2
For topping, in a small bowl, combine the sugar, flour and nutmeg; gently stir in blueberries until coated. Sprinkle over batter. Bake at 350u00b0 for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack; remove sides of pan.
3
In a small bowl, whisk confectioners' sugar and milk until smooth; drizzle over cake. Refrigerate leftovers.

733

kcal

Calories

Fat

109

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 16 ingredients. The key ingredients include: 1/2 cup butter, softened, 2/3 cup sugar, 1 large egg, room temperature, 2 teaspoons grated lemon zest, 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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