Blueberry Poppy Seed Brunch Cake

Total Time
1hr 5mins
Prep 10 mins
Cook 55 mins

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 Nutrition

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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