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; ½ cup butter, softened; 2 teaspoons lemon peel, grated; 1 egg; 2 tablespoons poppy seeds; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup sour cream; 1 ½ cups flour; 2 cups blueberries; 2 teaspoons flour; ¼ teaspoon nutmeg

Servings: persons

⅔ cup sugar
½ cup butter, softened
2 teaspoons lemon peel, grated
1 egg
2 tablespoons poppy seeds
½ teaspoon baking soda
¼ teaspoon salt
½ cup sour cream
1 ½ cups flour
2 cups blueberries
2 teaspoons flour
¼ teaspoon nutmeg

1
Grease and flour the bottom of a 9 or 10 inch springform pan.
2
Drain blueberries on paper towels.
3
Beat sugar and butter until fluffy.
4
Add lemon peel and egg- Beat 2 minutes at medium speed.
5
In a small bowl mix flour, poppyseed, baking soda and salt.
6
Add flour mixture to butter mixture alternating with sour cream.
7
Spread butter on bottom and up on inch on sides.
8
Combine filling ingredients and spoon over batter.
9
Bake at 350 degrees for 45 to 55 minutes or until golden brown.
10
Cool slightly and remove side of pan.
11
Drizzle with a powdered sugar glaze while still warm.

642

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: ⅔ cup sugar, ½ cup butter, softened, 2 teaspoons lemon peel, grated, 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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