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Blueberry Poppy Seed Brunch Recipe

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This recipe for Blueberry Poppy Seed Brunch is from The Schild Family 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:

Ingredients:  
Ingredients:  
Cake:
2/3 cup granulated sugar
1/2 cup softened butter
2 tsp. grated lemon peel
1 egg
1 1/2 cup all-purpose flour
2 tablespoons poppy seed
1/2 tsp. baking soda
14 tsp.salt and 1/2 cup sour cream
Filling:
2 cups blueberries(thawed, drained on towel)
1/3 cup granulated sugar
2 tsp. all-purpose flour
1/4 tsp. ground nutmeg
Glaze:
1/3 cup powdered sugar
1-2 tsp. milk

Directions:
Directions:
Heat oven to 350º . Grease and flour bottom and sides of 9 or 10 inch springform pan.
In large bowl, beat 2/3 cup sugar and butter 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 1/2 cups flour, poppy seed, baking soda and salt. Add to butter mixture alternating with sour cream. Spread batter mixture over bottom of the pan and 1 inch deep up the sides of greased and floured pan, making sure batter is on the sides 1/4 inch thick.

Filling: In medium bowl, combine blueberries, sugar, flour and nutmeg. Spoon over better and inch up the sides. Bake at 350 degrees for 45-55 minutes, or until crust is golden brown. Cool slightly, remove sides of pan.

Blend sugar and milk. Drizzle over top of warm cake. Serve warm (or cool).

 

 

 

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