Cake:
2/3 c Sugar
1/2 c Butter; softened (1 stick)
1 tb Grated lemon peel
1 Egg
1 1/2 c All-purpose flour
1/4 c Poppy seeds
1/2 ts Baking soda
1/4 ts Salt
1/2 c Sour cream
Filling:
2 c Fresh or frozen blueberries
Thaw/ drain on paper towels
1/3 c Sugar
2 ts All-purpose flour
1/2 ts Ground nutmeg
Glaze:
1/3 c Powdered sugar
1 ts Milk; (1 to 2)
Cake: Preheat oven to 350 degrees. Grease and flour bottom and sides
of 9 inch springform pan. In large bowl, beat 2/3 cup sugar and butter
until light and fluffy. Add lemon peel and egg. Beat 2 minutes at medium
speed. Combine 1 1/2 cup flour, poppy seeds, baking soda and salt. Add
flour mixture to butter mixture alternately with sour cream. Spread batter
over bottom and up 1 inch on sides of pan. (Make sure batter on sides is
about 1/4 inch thick.) Filling: mix together blueberries, sugar, flour and
nutmeg. Toss gently. Spoon over batter in pan. Bake 45-50 minutes or until
crust is golden brown. Cool slightly. Remove sides of pan. Glaze: In small
bowl, mix together powdered sugar and enough milk to make a drizzling
consistency. Drizzle glaze over top of warm cake.
THE DESSERT SHOW SHOW# DS3225
Yields
1 Servings
