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

Blueberry-Poppy Seed Brunch Cake Recipe

Read Reviews (5)
4.83 5
Publisher Photo
“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.”
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 8 servings

Ingredients

  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 2 teaspoons grated lemon peel
  • 1-1/2 cups King Arthur Unbleached 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 King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon ground nutmeg
  • 2 cups fresh or frozen unsweetened blueberries
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon milk

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.

Directions

  1. 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.
  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 near the center comes out clean. Cool for 10 minutes on a wire rack; remove sides of pan.
  3. 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.
Originally published as Blueberry-Poppy Seed Brunch Cake in Simple & Delicious July/August 2008, p53

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.

Reviews for Blueberry-Poppy Seed Brunch Cake(5)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 9, 2013

Very yummy! I did 1/4 C applesauce, and 1/4 C butter and a little less sugar (to make up for the sweetness in the applesauce!) and the cake was very moist. Next time I might try to add some vanilla, or almond, extract to the glaze. Thank you for sharing!

MY REVIEW
Reviewed Sep. 28, 2011

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!

MY REVIEW
Reviewed May. 13, 2010

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.

MY REVIEW
Reviewed May. 5, 2010

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

MY REVIEW
Reviewed May. 4, 2010

This is really nice!!! Yummy !!!

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