Old-fashioned blueberry poppy seed cake

1 Servings

Ingredients

Quantity Ingredient
Cake:
⅔ cup Sugar
½ cup Butter; softened (1 stick)
1 tablespoon Grated lemon peel
1 Egg
1½ cup All-purpose flour
¼ cup Poppy seeds
½ teaspoon Baking soda
¼ teaspoon Salt
½ cup Sour cream
Filling:
2 cups Fresh or frozen blueberries
Thaw/ drain on paper towels
⅓ cup Sugar
2 teaspoons All-purpose flour
½ teaspoon Ground nutmeg
Glaze:
⅓ cup Powdered sugar
1 teaspoon Milk; (1 to 2)

Directions

Cake: Preheat oven to 350 degrees. Grease and flour bottom and sides of 9 inch springform pan. In large bowl, beat ⅔ cup sugar and butter until light and fluffy. Add lemon peel and egg. Beat 2 minutes at medium speed. Combine 1½ cup flour, poppy seeds, baking soda and salt. Add flour mixture to butter mixture alternately with sour cream. Spread batter over bottom and up 1 inch on sides of pan. (Make sure batter on sides is about ¼ inch thick.) Filling: mix together blueberries, sugar, flour and nutmeg. Toss gently. Spoon over batter in pan. Bake 45-50 minutes or until crust is golden brown. Cool slightly. Remove sides of pan. Glaze: In small bowl, mix together powdered sugar and enough milk to make a drizzling consistency. Drizzle glaze over top of warm cake.

THE DESSERT SHOW SHOW# DS3225

Posted to MM-Recipes Digest V4 #206 by Ignacio Perez V.

<iperez@...> on Auguday,, st 07, 1997

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