Blueberry-Poppy Seed Brunch Cake – #40 of 52 Pillsbury Grand Prize Recipes in 52 Weeks

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.

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

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!

Add sour cream.

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.

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

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

Print Recipe

Blueberry-Poppy Seed Brunch Cake

Ingredients

• Recipe courtesy of Pillsbury®
• 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
• 1/3 cup powdered sugar
• 1 to 2 teaspoons milk

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.