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Title: Old-Fashioned Blueberry Poppy Seed Cake Categories: Cakes Yield: 1 Servings Cake: 2/3 c Sugar 1/2 c Butter; softened (1 stick) 1 tb Grated lemon peel 1 Egg 1 1/2 c All-purpose flour 1/4 c Poppy seeds 1/2 ts Baking soda 1/4 ts Salt 1/2 c Sour cream Filling: 2 c Fresh or frozen blueberries Thaw/ drain on paper towels 1/3 c Sugar 2 ts All-purpose flour 1/2 ts Ground nutmeg Glaze: 1/3 c Powdered sugar 1 ts Milk; (1 to 2) Cake: Preheat oven to 350 degrees. Grease and flour bottom and sides of 9 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. Combine 1 1/2 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 1/4 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. |