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.

  • prep time 30 min
  • total time 1 hr 35 min
  • ingredients 15
  • servings 8

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
  • 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.
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