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Blueberry-Poppy Seed Brunch Cake

“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.”

8 ServingsPrep: 15 min. Bake: 50 min. + cooling

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.

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Blueberry-Poppy Seed Brunch Cake (continued)

Directions (continued)

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.

Nutrition 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.