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Prep 30min
Total1hr35min
Ingredients15
Servings8
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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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Steps
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.
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Nutrition Facts
Serving Size:1/8 of Recipe
Calories
390
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
4g
20%
Cholesterol
35mg
12%
Sodium
300mg
13%
Total Carbohydrate
55g
18%
Dietary Fiber
2g
8%
Sugars
34g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 2 Fruit; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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