Blueberry Poppyseed Coffeecake |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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BLUEBERRY POPPY SEED COFFEECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Lopez Estate in Mesquite, Texas in 1988. Ingredients:
2/3 cup sugar |
1/2 cup butter softened |
2 teaspoons grated lemon peel |
1 egg |
1-1/2 cups all purpose flour |
2 tablespoons poppy seeds |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup dairy sour cream |
filling |
2 cups fresh blueberries |
1/3 cup granulated sugar |
2 teaspoons flour |
1/4 teaspoon nutmeg |
glaze |
1/3 cup powdered sugar |
1 teaspoon milk |
Directions:
1. Preheat oven to 350 then grease and flour a spring form pan and set aside.
2. Beat sugar and butter until light and fluffy then add peel and egg and beat 2 minutes at medium.
3. Combine flour, poppy seeds, baking soda and salt.
4. Add to butter mixture alternately with sour cream.
5. Spread batter over bottom and up sides of prepared pan making sure batter on sides is 1/4” thick.
6. Combine all filling ingredients then spoon over batter and bake 50 minutes.
7. Cool slightly on wire rack then remove sides of pan.
8. Combine powdered sugar and enough milk for desired consistency then drizzle over warm cake.
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