Blueberry Poppy Seed Brunch Cake Recipe




For cake
 Sugar2⁄3 Cup (10.67 tbs)
 Butter/Margarine1⁄2 Cup (8 tbs), softened
 Grated lemon peel2 Teaspoon
 All purpose flour/Unbleached flour1 1⁄2 Cup (24 tbs)
 Poppy seed2 Tablespoon
 Baking soda1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Dairy sour cream1⁄2 Cup (8 tbs)
For filling
 Blueberries2 Cup (32 tbs), fresh / frozen, thawed and drained on paper towel
 Sugar1⁄3 Cup (5.33 tbs)
 Flour2 Teaspoon
 Nutmeg1⁄4 Teaspoon
For glaze
 Powdered sugar1⁄3 Cup (5.33 tbs)
 Milk2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3103 Calories from Fat 1182

% Daily Value*

Total Fat 135 g207.8%

Saturated Fat 74.8 g374.1%

Trans Fat 0 g

Cholesterol 514.2 mg171.4%

Sodium 1362.4 mg56.8%

Total Carbohydrates 451 g150.3%

Dietary Fiber 19.6 g78.4%

Sugars 276.8 g

Protein 38 g76.3%

Vitamin A 77.9% Vitamin C 71.6%

Calcium 68.8% Iron 78.9%

*Based on a 2000 Calorie diet


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 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.
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 until glaze is of desired drizzling consistency; blend until smooth.
Drizzle over top of warm cake.
Serve warm or cool.