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Misc: Blueberry-Poppy Seed Brunch Cake

Source of Recipe

Linda Rahman, Petaluma, CA


Recipe Introduction

Blueberry topping and a luscious lemon-poppy seed cake are a winning combination in a Bake-Off(R) Contest grand prize recipe.

List of Ingredients

2/3 cup sugar
1/2 cup margarine or butter, softened
2 teaspoons grated lemon peel
1 egg
1 1/2 cups Pillsbury BEST(R) All Purpose or Unbleached Flour
2 tablespoons poppy seed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups fresh or frozen blueberries, thawed, drained on paper towels
1/3 cup sugar
2 teaspoons Pillsbury BEST(R) All Purpose or Unbleached Flour
1/4 teaspoon nutmeg
1/3 cup powdered sugar
1 teaspoon milk, or as needed



Recipe

Heat oven to 350 degrees 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.

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.

In another medium bowl, combine all filling ingredients; mix well. Spoon over batter.

Bake at 350 degrees F for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes; remove sides of pan.
In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool.
Yield: 8 servings