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Blueberry Poppyseed Brunch Cake
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Main Ingredient
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Category: Quick Breads
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
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Posted By: bpratt69
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Posted On: Sep 29, 2020
Number of Servings:
Ingredients:
- 2/3 cups - Sugar
- 1/2 cups - Butter
- 2 teaspoons - Grated lemon peel
- 1 - Egg
- 1 1/2 cups - Flour
- 2 tablespoons - Poppy seed
- 1/2 teaspoons - Baking soda
- 1/4 teaspoons - Salt
- 1/2 cups - Sour cream
- 1/3 cups - Sugar
- 2 cups - Blueberry
- 2 teaspoons - Flour
- 1/4 teaspoons - Nutmeg
- 1 teaspoons - Milk
- 1/3 cups - Powdered sugar
- 2/3 cups - Sugar
- 1/2 cups - Butter
- 2 teaspoons - Grated lemon peel
- 1 - Egg
- 1 1/2 cups - Flour
- 2 tablespoons - Poppy seed
- 1/2 teaspoons - Baking soda
- 1/4 teaspoons - Salt
- 1/2 cups - Sour cream
- 1/3 cups - Sugar
- 2 cups - Blueberry
- 2 teaspoons - Flour
- 1/4 teaspoons - Nutmeg
- 1 teaspoons - Milk
- 1/3 cups - Powdered sugar
Directions:
Preheat oven to350. Grease and flour 9-10 inch springform pan. Combine sugar and butter until light and fluffy. Add lemon peel and egg. Beat 2 min. In medium bowl combine flour, poppy seed, soda and salt. Add to barrel alternately with sour cream. Pot into pan making sure batter goes up side of pan. Combine filling ingredients sugar, blueberries, flour and nutmeg. Spoon over batter. Bake 45-55 min. Cool 10 min and remove sides of pan. Make glaze powdered sugar and milk drizzle over top.
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