BLUEBERRY-POPPY SEED COFFEE CAKE

Blueberry-Poppy Seed Coffee Cake image

Provided by linda hennessey

Categories Cakes

Time 1h25m

Number Of Ingredients 21

BEAT TOGETHER
1/2 c butter, softened
2/3 c sugar
1 egg
2 tsp grated lemon peel
COMBINE IN SEP. BOWL
1 1/2 c all-purpose flour
2 Tbsp poppy seeds
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
ADD TO CREAM MIXTURE, ROTATING WITH FLOUR MIXTURE
1/2 c sour cream
TOPPING
1/3 c sugar
2 tsp all-purpose flour
1/4 tsp ground nutmeg
2 c fresh blueberries
GLAZE
1/2 c confectioners' sugar
1 Tbsp milk

Steps:

1. In a small mixing bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Stir in lemon peel.
2. In another bowl, combine the flour, poppy seeds, baking powder, baking soda and salt. Add it to the creamed mixture alternating with sour cream. Beat just until combined. Spread into a greased or non-stick foil lined 9-inch springform pan.
3. For topping, in a small bowl, combine sugar, flour, and nutmeg; gently stir in blueberries until coated. Sprinkle over batter.
4. 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.
5. Meanwhile, in a small bowl, whisk confectioners' sugar and milk until smooth; drizzle over cake. Refrigerate leftovers.