Cakes:

Blueberry Poppy Seed Brunch Cake

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Ingredients

2/3 cup sugar
1/2 cup butter or margarine, softened
2 teaspoons grated lemon peel
1 egg
1-1/2 cups flour
2 tablespoon poppy seed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dairy sour cream
Filling:
2 cups fresh or frozen blueberries, thawed, drained on paper towels
1/3 cup sugar
2 teaspoons flour
1/4 teaspoon nutmeg
Glaze:
1/3 cup powdered sugar
1 to 2 teaspoons milk

Instructions

Heat oven to 350 degrees. Grease and flour bottom and sides of 9- or 10-inch springform pan. In large bowl, beat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg; beat two minutes at medium speed. Lightly spoon flour into measuring cup. Level off the extra flour on top of the cup with a knife. In medium bowl, combine 1-1/2 cups flour, poppy seed, baking soda and salt. Add to butter mixture alternately with sour cream. Spread batter over bottom and one inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick. In medium bowl, combine all filling ingredients. Spoon over batter. Bake at 350 degrees for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan. In small bowl, combine poowdered sugar and enough milk until glaze is desired drizzling consistency. Blend until smooth. Drizzle over top of warm cake. Serve warm or cool. Makes 8 servings.

Karen Gillett
Aledo