by Karen (register maven on Wed, Fri, and Sat nights!)
My friend Gloria doesn’t bake. So when she passed along this Blueberry Poppy Seed Brunch Cake recipe I knew it would be good. The first time I made this recipe, Gloria provided the poppy seeds…this wasn’t something that I kept in my kitchen. If the recipe sounds good to you, mention it to me (Karen) next time you see me at Muddy’s and I will provide the poppy seeds*. Gloria says, “Go pick the blueberries yourself!” Or maybe you can pick them up at the Memphis Farmer’s Market.
*for poppy seeds, you need to ask Karen (at the bakery on Wed, Fri, and Sat nights!) as she has volunteered to bring some for anyone interested. Thanks!
Blueberry Poppy Seed Brunch Cake
2/3 cup granulated sugar
½ cup butter
2 teaspoons grated lemon peel
1 large egg
1 ½ cups all-purpose flour
2 tablespoons poppy seeds
½ teaspoon baking soda
¼ teaspoon salt
½ cup sour cream
FILLING
2 cups fresh or frozen blueberries (frozen should be thawed)
1/3 cup granulated sugar
2 teaspoons all-purpose flour
¼ teaspoon nutmeg
GLAZE
1/3 cup confectioner’s sugar
1 to 2 teaspoons milk
After cake is baked, combine confectioner’s sugar and milk in bowl; blend until smooth.
Preheat oven to 350 degrees F. Grease and flour bottom and sides of 9 or 10 inch round baking dish or springform pan. Beat sugar and butter in bowl until fluffy. Add lemon peel and egg; beat at medium speed 2 minutes. Combine flour, poppy seeds, baking soda and salt. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Spread batter over bottom and 1 inch up sides of pan, so batter on all sides is ¼ inch thick.
FILLING: Combine all ingredients in medium blow. Sprinkle over batter.
Bake 45 to 50 minutes, until cake is golden brown. Cool slightly. If using spring form pan, remove sides. Drizzle top with glaze. Serve warm or cool. Makes 8 servings.
