Taste of Home
Blueberry-Poppy Seed Brunch Cake
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
YIELD: 8 servings.
“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.”
Ingredients
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1/2 cup butter, softened
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2/3 cup sugar
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1 large egg, room temperature
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2 teaspoons grated lemon zest
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1-1/2 cups all-purpose flour
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2 tablespoons poppy seeds
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup sour cream
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TOPPING:
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1/3 cup sugar
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2 teaspoons all-purpose flour
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1/4 teaspoon ground nutmeg
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2 cups fresh or frozen unsweetened blueberries
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GLAZE:
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1/2 cup confectioners' sugar
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1 tablespoon milk
Directions
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1.
In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. 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.
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2.
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 in the center comes out clean. Cool for 10 minutes on a wire rack; remove sides of pan.
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3.
In a small bowl, whisk confectioners' sugar and milk until smooth; drizzle over cake. Refrigerate leftovers.
Nutrition Facts
1 slice: 387 calories, 16g fat (9g saturated fat), 67mg cholesterol, 235mg sodium, 57g carbohydrate (37g sugars, 2g fiber), 5g protein.
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