Blueberry Poppy Seed Brunch Cake |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 12 |
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From Simply Delicious - Herberger's Employee Family Recipes (My mom calls the department store Hergy-Bergys ) :) Submitted by Joy Hornung of St. Cloud, Minnesota. For the glaze, you can blend 1/2 cup powdered sugar, 1 tablespoon softened butter, 2 to 3 teaspoons milk, and 1/4 teaspoon lemon extract until smooth and use what amount you want. Ingredients:
2/3 cup sugar |
1/2 cup butter, softened |
2 teaspoons lemon peel, grated |
1 egg |
2 tablespoons poppy seeds |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup sour cream |
1 1/2 cups flour |
2 cups blueberries |
2 teaspoons flour |
1/4 teaspoon nutmeg |
Directions:
1. Grease and flour the bottom of a 9 or 10 inch springform pan.
2. Drain blueberries on paper towels.
3. Beat sugar and butter until fluffy.
4. Add lemon peel and egg- Beat 2 minutes at medium speed.
5. In a small bowl mix flour, poppyseed, baking soda and salt.
6. Add flour mixture to butter mixture alternating with sour cream.
7. Spread butter on bottom and up on inch on sides.
8. Combine filling ingredients and spoon over batter.
9. Bake at 350 degrees for 45 to 55 minutes or until golden brown.
10. Cool slightly and remove side of pan.
11. Drizzle with a powdered sugar glaze while still warm.
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