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Blueberry Poppy Seed Brunch Cake Recipe

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This recipe for Blueberry Poppy Seed Brunch Cake is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Cake
Ingredients:  
Ingredients:  
2/3-cup sugar
½ cup margarine or butter, softened
2 teaspoons grated lemon peel
1 egg
1-½ cups flour
2 tablespoons poppy seed
½ teaspoon baking soda
¼ teaspoon salt
½ cup sour cream
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 ½ 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 ¼ inch thick.
 

Filling
Ingredients:  
Ingredients:  
2 cups fresh or frozen blueberries, thawed, drained on paper towels
1/3-cup sugar
2 teaspoons flour
¼ teaspoon nutmeg
Directions:
Directions:
In medium bowl, combine all filling ingredients; spoon over batter. Bake at 350º for 45-55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.
 

Glaze
Ingredients:  
Ingredients:  
1/3 cup powdered sugar
1 to 2 teaspoons milk
Directions:
Directions:
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:
8

 

 

 

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