Blueberry Poppy Seed Brunch Cake

Ingredients

• ⅔ cup sugar
• ½ cup butter or margarine, softened
• 2 tsp grated lemon peel
• 1 egg
• 1½ cup all-purpose or unbleached flour
• 2 tbsp poppy seed
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup sour cream
• 2 cup filling fresh or frozen blueberries, thawed, drained on paper towels
• ⅓ cup filling sugar
• 2 tsp filling flour
• ¼ tsp filling nutmeg
• ⅓ cup glaze powdered sugar
• 1½ tsp glaze; 1 to 2 teaspoons milk

Method

1. Grease and flour the bottom and sides of a 9- or 10-inch springform pan. In a large bowl, beat 2/3 cup sugar and the butter until light and fluffy. Add the lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon the flour into a measuring cup; level off.
2. In a medium bowl, combine 1 1/2 cups flour, the poppy seed, baking soda and salt; add to the butter mixture alternately with the sour cream. Spread the batter over the bottom and 1 inch up the sides of the greased and floured pan, making sure the batter on the sides is 1/4-inch thick.
3. In a medium bowl, combine all the filling ingredients; spoon over the batter. Bake in a preheated oven at 350 degrees for 45 to 55 minutes or until the crust is golden brown. Cool slightly. Remove the sides of the pan.
4. In a small bowl, combine the powdered sugar and enough milk to make the glaze a drizzling consistency; blend until smooth. Drizzle over the top of the warm cake. Serve warm or cool.

Notes

Spokane entry in the Pillsbury Bake-Off, 1990. Yield: 8 servings. High altitude: above 3,500 feet, increase the flour in the cake to 1 3/4 cups; bake as directed above.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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