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

5 Stars

4 Stars 17%

3 Stars

2 Stars

1 Stars

Member Reviews ( 6 )

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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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe

Calories: 390
Calories from Fat: 150),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 4g, 4% ),
Cholesterol: 35mg; 35%;
Sodium: 300mg; 300%;
Total Carbohydrate: 55g; 55%
(Dietary Fiber 2g 2% Sugars 34g 34% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 6%;
Calcium: 6%;
Iron: 8%;

Exchanges:

1 1/2 Starch; 2 Fruit; 3 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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pooldot

report Posted Feb. 23, 2012 11:04 PM

My sister-in-law made this for me when we spent a week with her and her hubby. I thought it was the BEST coffee cake, I've eaten, I love blueberries and lemon and this recipe does a wonderful job of combining these flavors with the poppy seeds. It is moist and just sweet enough. I found it somewhat addicting.

Miacosette

report Posted Jan. 24, 2011 10:15 PM

I have been baking this wonderful receipe for years and did so again tonight. It is always delicious!

DrMike

report Posted Jul. 12, 2009 6:28 PM

Very easy to make and delicious, even though the bottom of my cake was too thin and soggy. Perhaps a thicker coating of the dough would have prevented this? I used a 9" spring- form pan.

Dian from Texas

report Posted Oct. 23, 2006 8:35 AM

Since the first time I saw this recipe, I have made it every year during blueberry season! It always receives rave reviews! Imagine my surprise, too, when my cake came out just as beautiful as the one in the pictures. It makes a wonderful treat with coffee for the office. Thanks so much for such an easy, but beautiful and delicious recipe!

Ann

report Posted Jun. 12, 2006 11:48 AM

Scrumptious!