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Blueberry-Poppy Seed Brunch Cake

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Blueberry-Poppy Seed Brunch Cake
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  • Prep 30 min
  • Total 1 hr 35 min
  • Ingredients 15
  • Servings 8
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Blueberry topping and a luscious lemon-poppy seed cake are a winning combination in a Bake-Off® Contest grand prize recipe.
By Pillsbury Kitchens
Updated Jan 9, 2007
Bake-Off® Contest 34, 1990
Bake-Off® Contest 34, 1990
Linda Rahman
Petaluma, California

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

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.

Nutrition Information

390 Calories, 17g Total Fat, 5g Protein, 55g Total Carbohydrate, 34g Sugars

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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