The best delicious Blueberry Poppy Seed Brunch Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blueberry Poppy Seed Brunch Cake recipe today!
Hello my friends, this Blueberry Poppy Seed Brunch Cake recipe will not disappoint, I promise! Made with simple ingredients, our Blueberry Poppy Seed Brunch Cake is amazingly delicious, and addictive, everyone will be asking for more Blueberry Poppy Seed Brunch Cake.
What Makes This Blueberry Poppy Seed Brunch Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blueberry Poppy Seed Brunch Cake.
Ready to make this Blueberry Poppy Seed Brunch Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
–CAKE–
2/3 c Sugar
1/2 c Butter or margarine;
-softened
2 ts Grated lemon peel
1 Egg
1 1/2 c All-purpose flour
2 tb Poppy seed
1/2 ts Baking soda
1/4 ts Salt
1/2 c Dairy sour cream
FILLING
2 c Fresh or frozen blueberries;
-thawed; and drained on
-paper towels
1/3 c Sugar
2 ts Flour
1/4 ts Nutmeg
-GLAZE-
1/3 c Powdered sugar
1 -(up to)
2 ts Milk
Heat oven to 350 degrees. Grease and flour bottom and sides of a 9- or
10-inch springform pan. In a large bowl, beat 2/3 cup sugar and butter
until light and fluffy. Add lemon peel and egg; beat two 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.
In medium bowl, combine all filling ingredients; spoon over batter. Bake
45-55 minutes or until crust is brown. Cool slightly. Remove sides of pan.
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. Serve warm or cool.
Makes 8 servings.
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
8 Servings
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