"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Blueberry Poppy Seed Brunch Cake Recipe

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

Ginny Larkin


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

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

1/3 cup powdered sugar
1 to 2 teaspoons milk

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.

Number Of Servings:
Number Of Servings:




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