Blueberry Poppy Seed Brunch Cake

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Blueberry Poppy Seed Brunch Cake calories by ingredient


Introduction

An absolutely delicious and visually impressive way to use up all those berries! Blueberries are not even my favorite but I LOVED this recipe when a friend served it to me and I just had to have the recipe. It is from our local paper sometime in the '90s. An absolutely delicious and visually impressive way to use up all those berries! Blueberries are not even my favorite but I LOVED this recipe when a friend served it to me and I just had to have the recipe. It is from our local paper sometime in the '90s.
Number of Servings: 8

Ingredients

    Cake:
    Oil and flour to prepare pan
    1 c sugar
    3/4 c butter at room temp
    3 tsp. grated lemon peel
    1.5 egg
    2 1/4 c flour
    3 tbsp. poppy seeds
    3/4 tsp baking soda
    3/8 tsp salt
    3/4 c sour cream, reduced fat

    Filling:
    2 c fresh or frozen and thawed blueberries
    1/3 c sugar
    2 tsp flour
    1/4 tsp nutmeg

Directions

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.