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Blueberry-Poppy Seed Brunch Cake

Blueberry-Poppy Seed Brunch Cake
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Blueberry topping and a luscious lemon-poppy seed cake are a winning combination in a Bake-Off® Contest grand prize recipe.

Prep Time:
30 Min
Total Time:
1 Hr 35 Min
Makes:
8 servings
Pillsbury Bake-Off
Linda Rahman
Petaluma, CA
Bake-Off® Contest 34, 1990
$40,000 GRAND PRIZE WINNER
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INGREDIENTS
Cake
2/3cup sugar
1/2cup margarine or butter, softened
2teaspoons grated lemon peel
1egg
1 1/2cups Pillsbury BEST® All Purpose or Unbleached Flour
2tablespoons poppy seed
1/2teaspoon baking soda
1/4teaspoon salt
1/2cup sour cream
Filling
2cups fresh or frozen blueberries, thawed, drained on paper towels
1/3cup sugar
2teaspoons Pillsbury BEST® All Purpose or Unbleached Flour
1/4teaspoon nutmeg
Glaze
1/3cup powdered sugar
1to 2 teaspoons milk
DIRECTIONS
1.Heat oven to 350°F. Grease and flour bottom and sides of 9 or 10-inch springform pan. In large bowl, combine 2/3 cup sugar and margarine; beat until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed.
2.Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; mix well. Add to margarine mixture alternately with sour cream, beating until well combined. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.
3.In another medium bowl, combine all filling ingredients; mix well. Spoon over batter.
4.Bake at 350°F. for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes; remove sides of pan.
5.In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool.
High Altitude (3500-6500 ft)  Increase flour in cake to 1 3/4 cups. Bake as directed above.
High Altitude (3500-6500 ft)

Increase flour in cake to 1 3/4 cups. Bake as directed above.

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