Blueberry Poppy Seed Brunch Cake

I had brunch with my close friends a couple weeks ago (yes, I'm THAT far behind in posting!) and I made this delicious cake. I love poppy seeds but I usually only use them for lemon poppy seed bread or my grandma's poppy seed kolocky's.



This recipe has a hint of lemon from the zest in the crust and the option of using lemon juice instead of milk in the glaze. Everything works so well together in this cake. It was great right out of the oven and it was great the next day straight out of the fridge. You can't lose with this. I will definately be making this again and again!

Blueberry Poppy Seed Brunch Cake
Taste of Home July/Aug 2008

1/2 cup butter, softened
2/3 cup sugar
1 egg
2 tsp grated lemon peel
1 1/2 cups flour
2 TBSP poppy seeds
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sour cream

Topping:
1/3 cup sugar
2 tsp flour
1/4 tsp nutmeg
2 cups fresh or frozen blueberries

Glaze:
1/2 cup powdered sugar
1 TBSP milk
(Alternately, you could add 1 tsp EACH of lemon juice and milk and a little lemon zest)

In a small bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Stir in lemon peel. Combine the flour through salt; add to creamed mixture alternately with sour cream. Beat just until combined. Spread into greased 9" springform pan.

In small bowl combine sugar, flour, and nutmeg. Gently stir in blueberries until coated. Sprinkle over batter.

Bake at 350 for 50-55 minutes or until a toothpick comes out clean. Cool for 10 minutes on wire rack; remove sides of pan.

In a small bowl, whisk together glaze ingredients. Drizzle over cake.