Blueberry-Poppy Seed Brunch Cake |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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âFor baking cobblers and coffee cakes like this easy recipe, I love to have blueberries around all year long, notes Ruth Gruchow of Yorba Linda, California. Theyâre easy to freeze and last about a year, so I buy them in season, put 2 cups in quart-size freezer bags and date each bag.â Ingredients:
1/2 cup butter, softened |
2/3 cup sugar |
1 egg |
2 teaspoons grated lemon peel |
1-1/2 cups king arthur unbleached all-purpose flour |
2 tablespoons poppy seeds |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup sour cream |
topping: |
1/3 cup sugar |
2 teaspoons king arthur unbleached all-purpose flour |
1/4 teaspoon ground nutmeg |
2 cups fresh or frozen unsweetened blueberries |
glaze: |
1/2 cup confectioners' sugar |
1 tablespoon milk |
Directions:
1. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon peel. Combine the flour, poppy seeds, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined. Spread into a greased 9-in. springform pan.
2. For topping, in a small bowl, combine the sugar, flour and nutmeg; gently stir in blueberries until coated. Sprinkle over batter. 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.
3. In a small bowl, whisk confectioners' sugar and milk until smooth; drizzle over cake. Refrigerate leftovers. Yield: 8 servings.
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