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Blueberry Poppy Seed Brunch Cake Recipe

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This recipe for Blueberry Poppy Seed Brunch Cake, by , is from The Nutmeg Big Brothers Big Sisters Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginny Larkin
Added: Friday, December 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Cake
2/3-cup sugar
cup margarine or butter, softened
2 teaspoons grated lemon peel
1 egg
1- cups flour
2 tablespoons poppy seed
teaspoon baking soda
teaspoon salt
cup sour cream

Filling
2 cups fresh or frozen blueberries, thawed, drained on paper towels
1/3-cup sugar
2 teaspoons flour
teaspoon nutmeg

Glaze
1/3 cup powdered sugar
1 to 2 teaspoons milk

Directions:
Directions:
Heat oven to 350. Grease and flour bottom and sides of 9 or 10-inch springform pan.

In large bowl, beat 2/3-cup sugar and margarine until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed.

Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 cups flour, poppy seed, baking soda and salt; add to margarine mixture alternately with sour cream.

Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is inch thick.

In medium bowl, combine all filling ingredients; spoon over batter. Bake at 350 for 45-55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.

In small bowl, combine powdered sugar and enough milk for desired drizzling consistency. Drizzle over cake. Serve warm or cool.

 

 

 

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