BLUEBERRY POPPY SEED BRUNCH CAKE RECIPE

Blueberry Poppy Seed Brunch Cake Recipe image

Provided by BobLongo

Number Of Ingredients 20

FOR THE CAKE:
⅔ cup sugar
½ cup unsalted butter, softened
2 teaspoons grated lemon zest
1 egg
1 ½ cups all-purpose flour (195
grams)
2 tablespoons poppy seed
½ teaspoon baking soda
¼ teaspoon salt
½ cup sour cream
FOR THE FILLING:
2 cups fresh or frozen blueberries,
thawed, drained on paper towels
⅓ cup sugar
2 teaspoons flour
¼ teaspoon nutmeg
FOR THE GLAZE:
⅓ cup powdered sugar
1 to 2 teaspoons whole milk

Steps:

YIELD 8 servings TIME 1 hour 20 minutes Step 1 Heat oven to 350 degrees. Grease and flour bottom and sides of a 9-inch springform pan. In large bowl, beat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; add to butter mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick. Step 2 In medium bowl, combine all filling ingredients; spoon over batter. Bake at 350 degrees for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan. Step 3 In small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency; blend until smooth. Drizzle over top of warm cake. Top with a handful of fresh blueberries, if desired. Serve warm or cool