Blueberry Poppy Seed Brunch Cake, 6/3/14 - KATV - Breaking News, Weather and Razorback Sports

Blueberry Poppy Seed Brunch Cake, 6/3/14

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1 1/2 cup flour
2 tablespoons poppy seed
1/2 teaspoons baking soda
1/4 teaspoons salt
2/3 cup sugar
1/2 cup butter or margarine (softened)
2 teaspoons lemon zest
1 egg
1/2 cup sour cream
1 cup blueberries (fresh or frozen)
1/4 cup sugar
2 teaspoons flour
1/4 teaspoons nutmeg
Glaze  made from 1/3 Cup Confectioners sugar combined with 1 to 2 
Teaspoons milk

Combine first 4 ingredients.

Cream 2/3C sugar and butter until light and fluffy. Add lemon zest and egg and mix well. Beat 2 minutes at medium speed. Add the flour mixture alternately with the sour cream. mixing well after each addition. Spread the batter over the bottom and 1 inch up the sides of a greased and floured spring form pan.

Combine the blueberries, 1/4 C sugar, flour and nutmeg and mix well. Spoon over batter leaving a 1/4 inch edge.  Press berry mixture lightly into dough.

Bake at 350 degrees for 45-55 minutes or until golden brown.  Cool slightly on a wire rack. Remove the side of pan. Drizzle Glaze over the warm cake.
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