Blueberry-Poppy Seed Brunch Cake Recipe

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. Combine the flour, poppy seeds, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined. Stir in lemon peel. 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.
• Meanwhile, in a small bowl, whisk confectioners' sugar and milk until smooth; drizzle over cake. Refrigerate leftovers. Yield: 8 servings.

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