The Best Blueberry-Poppy Seed Brunch Cake

Posted on

Blueberry-Poppy Seed Brunch Cake

Blueberry-Poppy Seed Brunch Cake Recipe

This Blueberry-Poppy Seed Brunch Cake is perfect for Blueberry Lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
Cake
  • 2/3 cup sugar
  • 1/2 cup margarine or butter softened
  • 2 teaspoons grated lemon peel
  • 1 egg
  • 1 1/2 cups Pillsbury BEST® All Purpose or Unbleached Flour
  • 2 tablespoons poppy seed
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
Filling
  • 2 cups fresh or frozen blueberries thawed, drained on paper towels
  • 1/3 cup sugar
  • 2 teaspoons Pillsbury BEST® All Purpose or Unbleached Flour
  • 1/4 teaspoon nutmeg
Glaze
  • 1/3 cup powdered sugar
  • 1 to 2 teaspoons milk
Instructions
  1. Heat oven to 350°F. Grease and flour bottom and sides of 9 or 10-inch springform pan. In large bowl, combine 2/3 cup sugar and margarine; beat until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed.
  2. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; mix well. Add to margarine mixture alternately with sour cream, beating until well combined. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.
  3. In another medium bowl, combine all filling ingredients; mix well. Spoon over batter.
  4. Bake at 350°F. for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes; remove sides of pan.
  5. In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool.

Gallery of The Best Blueberry-Poppy Seed Brunch Cake

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.