Blueberry-Poppy Seed Brunch Cake


  • 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


  1. 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.
  2. 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.
  3. In another medium bowl, combine all filling ingredients; mix well. Spoon over batter.
  4. Bake at 350°F. for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes; remove sides of pan.
  5. In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool.