Blueberry poppyseed cake

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Revision as of 17:38, 29 January 2009 (view source) Gary (Talk | contribs) (New page: '''Blueberry Poppy Seed Cake ''' '''Ingredients:'''<br> * 2/3 cup sugar * 1/2 cup butter * 2 teaspoons grated lemon rind * 1 egg * 1 1/2 cups flour * 2 tablespoons poppy seeds * 1/2...) ← Previous diff

Current revision (17:38, 29 January 2009) (view source) Gary (Talk | contribs) (New page: '''Blueberry Poppy Seed Cake ''' '''Ingredients:'''<br> * 2/3 cup sugar * 1/2 cup butter * 2 teaspoons grated lemon rind * 1 egg * 1 1/2 cups flour * 2 tablespoons poppy seeds * 1/2...)

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Current revision

Blueberry Poppy Seed Cake

Ingredients:

• 2/3 cup sugar
• 1/2 cup butter
• 2 teaspoons grated lemon rind
• 1 egg
• 1 1/2 cups flour
• 2 tablespoons poppy seeds
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 2 cups blueberries thawed and drained
• 1/3 cup sugar
• 2 teaspoons flour
• 1/4 teaspoon nutmeg

Glaze:

• 1/3 cup confectioners sugar
• 1 teaspoon milk

Directions:
Beat 2/3 cup sugar and butter until light and fluffy. Add lemon rind and egg. Beat 2 minutes. Combine flour, poppy seeks, baking soda and salt. Add to butter mixture alternately with sour cream. Spread batter 1/4 inch thick over bottom and 1 inch up sides of greased spring pan. Combine blueberries, 1/3 cup sugar, 2 teaspoons flour and nutmeg. Spoon over batter. Bake 350 degrees for 45 to 55 minutes. cook slightly. Remove from pan. Combine glaze ingredients and drizzle over top of warm cake.