Recipe: Old Fashioned Blueberry Poppy Seed Cake

Old Fashioned Blueberry Poppy Seed Cake
Prep: 15 min, Cook: 45 min.

1 cup sugar
1/2 cup unsalted butter, softened
1 Tbs. lemon peel, grated
1 egg
1-1/2 cups all purpose flour, plus extra
1/4 cup poppy seeds
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup sour cream
2 cups fresh or frozen blueberries, thawed, drained on paper towels
1/2 tsp. ground nutmeg
1/3 cup powdered sugar
2 tsp. milk

Preheat oven to 350 F. Grease and flour bottom and sides of a 9 inch springform pan. Beat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg. Beat 2 minutes at medium speed. Combine flour, poppy seeds, baking soda and salt in a bowl. Add flour mixture to butter mixture alternately with sour cream. Spread batter over bottom and to 1/4 inch thickness up the sides of pan.

Gently combine blueberries, remaining granulated sugar, 2 tsp. flour, and nutmeg in a bowl. Spoon over batter in pan. Bake 45-50 minutes or until crust is golden brown. Cool slightly. Remove sides of pan. Combine powdered sugar and enough milk to make a thin glaze. Drizzle over top of warm cake.

This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of
8.