Blueberry Poppy Seed Brunch Cake
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“Found through Simple and Delicious and we devoured this cake. Love the combo of the poppy seeds and blueberries. It makes such a pretty cake for a brunch or when company visits for a treat with your coffee and tea.”
Blueberry Poppy Seed Brunch Cake
0 recipe photos
READY IN:1hr 5mins |
SERVES:8 |
YIELD:1 cake |
UNITS:US |
Ingredients Nutrition
Cake
- 1⁄2 cup unsalted butter, softened
- 2⁄3 cup sugar
- 1 egg
- 2 teaspoons lemon peel, grated
- 1 1⁄2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup low-fat sour cream
TOPPING
- 1⁄3 cup sugar
- 2 teaspoons all-purpose flour
- 1⁄2 teaspoon nutmeg
- 2 cups fresh blueberries (if frozen do not thaw and make sure they are unsweetened blueberries)
GLAZE
- 1⁄2 cup confectioners' sugar
- 1 tablespoon low-fat milk
Directions
- For cake - In small mixing bowl, cream together butter and sugar until light and fluffy.
- Add egg, and beat well.
- Stir in the lemon peel.
- Combine the flour, poppy seeds, baking powder, baking soda and salt. Add this to the creamed mixture alternately with the sour cream. Beat just until combined.
- Spread into a greased 9-inch springform pan.
- For topping - in a small bowl, combine the sugar, flour, and nutmeg; gently stir in blueberries until coated. Sprinkle over batter.
- Bake at 350F for 50 minutes or until cake passes a toothpick test.
- Cool for 10 minutes on wire rack and then remove the sides of the pan and cool.
- For glaze - in a small bowl, whisk together the confectioner's sugar and milk until smooth. Drizzle over cooled cake.
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Blueberry Poppy Seed Brunch Cake