Blueberry Poppy Seed Brunch Cake
oil and flour for pan
2/3 cup sugar
1/2 cup butter at room temperature
2 teaspoons grated lemon peel
1 1/2 cups flour
2 Tablespoons poppy seeds
1/2 teaspoon baking soda
1/2 cup sour cream
2 cups blueberries (or strawberries), thawed and drained
1/3 cup sugar
2 teaspoons flour
1/4 teaspoon nutmeg
1/3 cup confectioners' sugar
1 to 2 teaspoons milk
Prehead oven to 350F.
Grease and flour 9 or 10 inch springform pan.
Beat 2/3 cup sugar and butter until light and fluffy.
Add lemon peel and egg.
Beat 2 minutes at medium speed.
In medium bowl, combine flour, poppy seeds, baking soda.
Add to butter mixture alternately with sour cream.
Spread batter over bottom and 1 inch up sides of pan;
batter on sides should be 1/4 inch thick.
In medium bowl, combine filling ingredients.
Spoon over batter.
Bake 45 to 55 minutes, or until crust is brown.
Cool slightly and remove from pan.
Combine sugar and enough milk to make glaze of drizzling
Drizzle over top of warm cake.
Pillsbury Bake-off Cookbook, which I highly recommend.
Copyright 1998 Ken Shirriff