Delicious Blueberry and Poppy Seed Cake

The dessert in this article is great anytime but it is especially suited to brunch and similar occasions. It is sweet enough for dessert yet will go great with coffee, other hot beverages, and meals where you want a tasty but not too heavy dessert.

This Blueberry Poppy Seed Cake will be a hit whenever you serve it! It bakes in a spring-form pan and makes the perfect show piece with its crusty sides and delicious and gorgeous blueberry filling. The simple powdered sugar glaze keeps it from being loaded down with a too sweet frosting for a brunch or morning meal. Yet it will satisfy the most outrageous sweet tooth! And it is just as good for dessert at a dinner with family and friends. This is one recipe you really need to add to your recipe files.

Blueberry Poppy Seed Cake

This cake is as good for breakfast as it is for dessert!

Cake Ingredients:

• 2/3 cup granulated sugar
• 1/2 cup butter, softened
• 2 tsp grated lemon rind
• 1 large egg
• 1 1/2 cups all-purpose flour
• 2 tbsp poppy seeds
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sour cream

Filling Ingredients:

• 2 cups fresh blueberries OR frozen blueberries, thawed and drained on paper towels
• 1/3 cup granulated sugar
• 2 tsp all-purpose flour
• 1/4 tsp nutmeg

Glaze Ingredients:

• 1/3 cup powdered milk
• 1 to 2 tsp milk

Preheat oven to 350 degrees.

Grease and lightly flour the bottom and sides of a spring-form pan – 9 or 10-inches; set aside.

To make cake: In a large mixer bowl, beat the sugar and butter together until light and fluffy. Add the lemon peel and egg; beat 2 minutes at medium speed of electric mixer.

In a medium bowl, combine the flour, poppy seeds, baking soda, and salt; add to the creamed mixture alternately with the sour cream.

Spread the batter evenly over the bottom and 1-inch up the sides of the prepared pan. Be sure the batter on the sides is 1/4-inch thick.

To make filling: In a medium bowl, combine the blueberries, sugar, flour, and nutmeg; spoon over the batter. Bake at 350 degrees for 45 to 55 minutes or until the crust is golden brown. Cool slightly before removing the sides of the pan.

To make glaze: In a small bowl, combine the powdered sugar with enough milk to make a drizzle consistency. Drizzle over the cake. Serve the cake while warm or at room temperature.

Enjoy!

The Author:

You will find a large selection of dessert recipes on Linda’s blog at http://ladybugssweettreats.blogspot.com