Blueberry Poppy Seed Brunch Cake
| Yield: | 8 Servings |
| Categories: | Cakes |
| CAKE | ||
| 2/3 | c | Sugar |
| 1/2 | c | Butter or margarine; softened |
| 2 | ts | Grated lemon peel |
| 1 | Egg | |
| 1 1/2 | c | All-purpose flour |
| 2 | tb | Poppy seed |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/2 | c | Dairy sour cream |
| FILLING | ||
| 2 | c | Fresh or frozen blueberries; thawed; and drained on paper towels |
| 1/3 | c | Sugar |
| 2 | ts | Flour |
| 1/4 | ts | Nutmeg |
| GLAZE | ||
| 1/3 | c | Powdered sugar |
| 1 | -(up to) | |
| 2 | ts | Milk |
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