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Blueberry-Poppy Seed Brunch Cake Recipe

Blueberry-Poppy Seed Brunch Cake Recipe photo by Taste of Home

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“For baking cobblers and coffee cakes like this easy recipe, I love to have blueberries around all year long," notes Ruth Gruchow of Yorba Linda, California. "They’re easy to freeze and last about a year, so I buy them in season, put 2 cups in quart-size freezer bags and date each bag.”

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Blueberry-Poppy Seed Brunch Cake Recipe

Prep: 20 min. Bake: 50 min. + cooling

Yield: 8 Servings

20 50 70

Ingredients

1/2 cup butter, softened
2/3 cup sugar
1 egg
2 teaspoons grated lemon peel
1-1/2 cups all-purpose flour
2 tablespoons poppy seeds
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
TOPPING:
1/3 cup sugar
2 teaspoons all-purpose flour
1/4 teaspoon ground nutmeg
2 cups fresh or frozen unsweetened blueberries
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon milk

Directions

In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon peel. Combine the flour, poppy seeds, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined. Spread into a greased 9-in. springform pan.
For topping, in a small bowl, combine the sugar, flour and nutmeg; gently stir in blueberries until coated. Sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack; remove sides of pan.
In a small bowl, whisk confectioners' sugar and milk until smooth; drizzle over cake. Refrigerate leftovers. Yield: 8 servings.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts 1 slice equals 387 calories, 16 g fat (9 g saturated fat), 67 mg cholesterol, 235 mg sodium, 57 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Blueberry-Poppy Seed Brunch Cake in Simple & Delicious July/August 2008, p53

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Blueberry-Poppy Seed Brunch Cake

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Reviewed on Sep. 28, 2011 by joniotto

I have made this several times now, both with fresh & frozen blueberries, and it always turns out great! It's one of my family's favorites!

Reviewed on May. 13, 2010 by jbugsly

This was a very easy but very tasty brunch cake. I made this for a Mother's Day brunch and everyone RAVED about it. The cake part was a tad on the dry side, but overall a definite "make again" recipe.

Reviewed on May. 05, 2010 by Sweet01

Delicious! I used mixed frozen berries since that was what I had and it tasted great!

Reviewed on May. 04, 2010 by tankala143

This is really nice!!! Yummy !!!