Blueberry Poppy Seed Brunch Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Cake:Oil and flour to prepare pan1 c sugar3/4 c butter at room temp3 tsp. grated lemon peel1.5 egg2 1/4 c flour3 tbsp. poppy seeds3/4 tsp baking soda3/8 tsp salt3/4 c sour cream, reduced fatFilling:2 c fresh or frozen and thawed blueberries1/3 c sugar2 tsp flour1/4 tsp nutmeg
Preheat oven to 350 degrees.
Grease and flour bottom and sides of 9-10" springform pan. In bowl, beat sugar and butter until light and fluffy. Add lemon peel and egg. Beat 2 minutes at medium speed.
In medium bowl, combine flour, poppy seeds, baking soda, and salt. Add to butter mixture alternately with sour cream. Spread batter over botoom and 1 inch up sides of pan, making sure the batter on the sides is 1/4 inch thick.
In bowl, combine all filling ingredients and spoon over batter. Bake 45-55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.
Number of Servings: 8
Recipe submitted by SparkPeople user MICHELE-IN-OHIO.
Grease and flour bottom and sides of 9-10" springform pan. In bowl, beat sugar and butter until light and fluffy. Add lemon peel and egg. Beat 2 minutes at medium speed.
In medium bowl, combine flour, poppy seeds, baking soda, and salt. Add to butter mixture alternately with sour cream. Spread batter over botoom and 1 inch up sides of pan, making sure the batter on the sides is 1/4 inch thick.
In bowl, combine all filling ingredients and spoon over batter. Bake 45-55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.
Number of Servings: 8
Recipe submitted by SparkPeople user MICHELE-IN-OHIO.
Nutritional Info Amount Per Serving
- Calories: 483.6
- Total Fat: 22.6 g
- Cholesterol: 88.8 mg
- Sodium: 254.9 mg
- Total Carbs: 65.8 g
- Dietary Fiber: 2.4 g
- Protein: 6.3 g
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