Blueberry Poppy Seed Brunch Cake Cake: 2/3 c. sugar 1/2 c. butter or margarine, softened 2 tsp grated lemon peel 1 egg 1-1/2 c. all-purpose flour 2 tbsp poppy seeds 1/2 tsp baking soda 1/4 tsp salt 1/2 c. dairy sour cream
Filling: 2 c. fresh or frozen blueberries, thawed, drained on paper towels 1/3 c. sugar 2 tsp all-purpose flour 1/4 tsp nutmeg Glaze: 1/3 c. powdered sugar 1 to 2 tsp milk Heat oven to dg350. Grease 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 2 minutes at medium speed. In medium bowl combine 1-1/2 cups flour, poppy seeds, baking soda and salt. Add to margarine mixture alternately with sour cream. Spread batter over bottom and 1-inch up sides of prepared pan, making sure batter on sides is 1/4-inch thick. In medium bowl combine all filling ingredients. Spoon over batter in pan. Bake 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 consistancy. Drizzle over warm cake. Serve warm or cool. Yield 8 servings. Source: "Pillsbury Best of the Bake-Off Cookbook" -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore To unsubscribe, reply using "remove me" as the subject.
