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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 Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Covenant Sampler - Julie Schumann
Added: Friday, October 31, 2008


2/3 c. sugar
1/2 c. butter
2 tsp. grated lemon peel
1 large egg
1 1/2 c. flour
2 tbsp. poppy seeds
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. sour cream
2 c. fresh or frozen blueberries, thawed
1/3 c. sugar
2 tsp. flour
1/4 tsp. nutmeg
1/3 c. powdered sugar
1-2 tsp. milk

For cake: Beat sugar and butter until fluffy. Add lemon peel and egg. Beat at medium speed for 2 min. Combine flour, poppy seeds, soda and salt. Add to butter mixture alternately with sour cream. Spread batter over the bottom and 1" up sides of a 9 or 10" spring form pan, so batter on all sides is 1/4" thick.
For filling: Combine all ingredients in a medium bowl. Sprinkle over batter. Bake for 45-55 min. at 350 until golden brown. Cool slightly. Remove sides from pan.
For glaze: Combine and blend until smooth. Drizzle top of cake.




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