Blueberry-Poppy Seed Brunch Cake

(100)
  7 reviews
  • 30|min prep time
  • 1|hr|35|min total time
  • 15 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 3 In another medium bowl, combine all filling ingredients; mix well. Spoon over batter.
  4. 4 Bake at 350°F. for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes; remove sides of pan.
  5. 5 In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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