Blueberry-Poppy Seed Brunch Cake
A lemon flavored poppy seed cake with blueberry filling and powdered sugar/milk drizzle.
Servings 12 servings
Calories 250kcal
Ingredients
Cake
- ⅔ cup sugar
- ½ cup margarine or butter softened
- 2 teaspoons grated lemon peel
- 1 egg
- 1 ½ cups Pillsbury BEST® All Purpose or Unbleached Flour
- 2 tablespoons poppy seed
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sour cream
Filling
Glaze
- ⅓ 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 ⅔ 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 ½ 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 ¼ 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®
Nutrition
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