BluePoppyseed

Blueberry-Poppy Seed Brunch Cake won the 34th Pillsbury Bake-Off in 1990. Recipe on Pillsbury.com by Linda Rahman of Petaluma, California. A lemon flavored poppy seed cake with blueberry filling and powdered sugar/milk drizzle.

1

Start by beating butter and sugar until light and fluffy. Add lemon peel and egg. Mix well.

2

Then add a mixture of flour, baking soda, salt and poppy seeds. Look what happened when I dumped the poppy seeds in. A spontaneous heart. I love it when that happens!

3

Add sour cream.

4

Spread batter over bottom and 1 inch up sides of greased and floured 9 or 10-inch springform pan, making sure batter on sides is 1/4 inch thick.

5

Add the filling (blueberries, sugar, flour and nutmeg) and bake at 350° for about 45 minutes.

6

After it cools a bit, drizzle with a mixture of powdered sugar and milk. Perfect for tea time or a brunch party.

5 from 2 reviews

Blueberry-Poppy Seed Brunch Cake

Lise Sullivan Ode
A lemon flavored poppy seed cake with blueberry filling and powdered sugar/milk drizzle.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 servings
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Ingredients
 

Cake

  • 2/3 cup sugar
  • 1/2 cup margarine or butter, softened
  • 2 teaspoons grated lemon peel
  • 1 egg
  • 1 1/2 cups Pillsbury BEST® All Purpose or Unbleached Flour
  • 2 tablespoons poppy seed
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream

Filling

  • 2 cups fresh or frozen blueberries, thawed, drained on paper towels
  • 1/3 cup sugar
  • 2 teaspoons Pillsbury BEST® All Purpose or Unbleached Flour
  • 1/4 teaspoon nutmeg

Glaze

Instructions
 

  • Heat oven to 350°F. Grease and flour bottom and sides of 9 or 10-inch springform pan. In large bowl, combine 2/3 cup sugar and margarine; beat until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed.
  • Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; mix well. Add to margarine mixture alternately with sour cream, beating until well combined. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.
  • In another medium bowl, combine all filling ingredients; mix well. Spoon over batter.
  • Bake at 350°F. for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes; remove sides of pan.
  • In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool.

Notes

Recipe courtesy of Pillsbury®
Calories: 250kcal, Carbohydrates: 37g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 39mg, Sodium: 176mg, Potassium: 69mg, Fiber: 1g, Sugar: 23g, Vitamin A: 330IU, Vitamin C: 3mg, Calcium: 42mg, Iron: 1mg

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