Well-Seasoned Cookbook

flavorful recipes perfected over time

Blueberry Poppy Seed Brunch Cake

Ingredients for Cake:

2/3 cup sugar

1/2 cup margarine or butter, softened

2 tsp. grated lemon peel

1 egg

1 1/2 cups flour

2 Tbsp. poppy seed

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup dairy sour cream

Ingredients for Filling:

2 cups fresh or frozen blueberries, thawed and drained

1/3 cup sugar

2 tsp. flour

1/4 tsp. nutmeg

Ingredients for Glaze:

1/2 cup powdered sugar

1 to 2 tsp. milk

Heat oven to 350. Grease and flour bottom and sides of 9 or 10-inch spring-form pan. In large bowl, beat 2/3 cup sugar and margarine until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off.

In medium bow, combine 1 1/2 cups flour, poppy seed, baking soda and salt; add to margarine mixture alternately with sour cream. Spread batter over bottom and 1 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 for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.

In small bowl, combine powdered sugar and enough milk for desired drizzling consistency. Drizzle over cake. Serve warm or cool.

Makes 8 servings.