Blueberry Poppy Seed Brunch Cake

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READY IN: 1hr 5mins
SERVES: 8
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For cake - In small mixing bowl, cream together butter and sugar until light and fluffy.
  • Add egg, and beat well.
  • Stir in the lemon peel.
  • Combine the flour, poppy seeds, baking powder, baking soda and salt. Add this to the creamed mixture alternately with the sour cream. Beat just until combined.
  • Spread into a greased 9-inch springform pan.
  • For topping - in a small bowl, combine the sugar, flour, and nutmeg; gently stir in blueberries until coated. Sprinkle over batter.
  • Bake at 350F for 50 minutes or until cake passes a toothpick test.
  • Cool for 10 minutes on wire rack and then remove the sides of the pan and cool.
  • For glaze - in a small bowl, whisk together the confectioner's sugar and milk until smooth. Drizzle over cooled cake.
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