Blueberry-Poppy Seed Brunch Cake

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

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Servings 8

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( 176 ) Ratings

176 Ratings

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Bake-Off® Contest 34, 1990

Linda Rahman

Petaluma, California

ingredients 15
Prep Time 30 min
Total Time 1 hr 35 min

Ingredients

Cake

2/3: cup sugar

1/2: cup margarine or butter, softened

2: teaspoons grated lemon peel

1: egg

1 1/2: cups Pillsbury BEST® All Purpose or Unbleached Flour

2: tablespoons poppy seed

1/2: teaspoon baking soda

1/4: teaspoon salt

1/2: cup sour cream

Filling

2: cups fresh or frozen blueberries, thawed, drained on paper towels

1/3: cup sugar

2: teaspoons Pillsbury BEST® All Purpose or Unbleached Flour

1/4: teaspoon nutmeg

Glaze

1/3: cup powdered sugar

1: to 2 teaspoons milk

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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.