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Blueberry-Poppy Seed Brunch Cake

 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: 20 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 and lemon peel. Combine the flour, poppy seeds, baking
  • powder, baking soda and salt; add to the creamed mixture alternately

2 of 2

Blueberry-Poppy Seed Brunch Cake (continued)

Directions (continued)

  • with sour cream. Beat just until combined. 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.
  • In a small bowl, whisk confectioners' sugar and milk until smooth;
  • drizzle over cake. Refrigerate leftovers.
  • Yield: 8 servings.
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.