BLUEBERRY POPPY SEED BRUNCH CAKE

Blueberry Poppy Seed Brunch Cake image

Number Of Ingredients 19

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CAKE
2/3 cup sugar
1/2 cup margarine or butter, softened
2 teaspoons grated lemon peels
1 egg
1 1/2 cups all-purpose flour
2 tablespoons poppy seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dairy sour cream
FILLING
2 cups fresh or frozen blueberries, thawed, drained on paper towels
1/3 cup sugar
2 teaspoons all-purpose flour
1/4 teaspoon nutmeg
GLAZE
1/3 cup powdered sugar
1 to 2 teaspoon milk
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Steps:

Heat oven to 350°F. Grease and flour bottom and sides of 9- or 10-inch springform pan. In large bowl, beat 2/3 cup sugar and margarine until light and fluffy. Add lemon peel and egg beat 2 minutes at medium speed. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt add to margarine 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. In medium bowl, combine all filling ingredients spoon over batter.Bake at 350°F. for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.In small bowl, combine powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool. HIGH ALTITUDE - Above 3,500 feet: Increase flour in cake to 1 3/4 cups. Bake as directed above.Nutrition Per Serving: Calories 380 Protein 5g Carbohydrate 55g Fat 17g Sodium 300mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves