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: ⅔ cup sugar; 1/2 cup butter or margarine, softened; 2 teaspoons grated lemon peel; 1 egg; 1 1/2 cups all-purpose or unbleached Flour; 2 tablespoons poppy seed; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup dairy sour cream; 2 cups fresh or frozen blueberries, thawed, drained on paper towels; ⅓ cup sugar; 2 teaspoons flour; 1/4 teaspoon nutmeg; ⅓ cup powdered sugar; 1 to 2 teaspoons milk

Servings: persons

⅔ cup sugar
1/2 cup butter or margarine, softened
2 teaspoons grated lemon peel
1 egg
1 1/2 cups all-purpose or unbleached Flour
2 tablespoons poppy seed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dairy sour cream
2 cups fresh or frozen blueberries, thawed, drained on paper towels
⅓ cup sugar
2 teaspoons flour
1/4 teaspoon nutmeg
⅓ cup powdered sugar
1 to 2 teaspoons milk

1
Heat oven to 350 degrees.
2
Grease and flour bottom and sides of a 9- or 10-inch springform pan.
3
In large bowl, beat 2/3 cup sugar and butter until light and fluffy.
4
Add lemon peel and egg; beat 2 minutes at medium speed.
5
Lightly spoon flour into measuring cup; level off.
6
In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; add to butter mixture alternately with sour cream.
7
Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.
8
In medium bowl, combine all filling ingredients; spoon over batter.
9
Bake at 350 degrees for 45 to 55 minutes or until crust is golden brown.
10
Cool slightly.
11
Remove sides of pan.
12
In small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency; blend until smooth.
13
Drizzle over top of warm cake.
14
Serve warm or cool.

760

kcal

Calories

Fat

110

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 15 ingredients. The key ingredients include: ⅔ cup sugar, 1/2 cup butter or margarine, softened, 2 teaspoons grated lemon peel, 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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