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

Blueberry-Poppy Seed Brunch Cake Recipe

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 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

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

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 2, 2014

"This cake is delicious! The only thing I changed was putting only a dash of nutmeg in the topping and adding a 1/4 teaspoon or so of lemon zest to the glaze."

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!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT