Blueberry Brunch Cake
Yield
1 cakePrep
15 minCook
45 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| ½ | cup |
butter
|
|
| ½ | cup |
sugar
|
|
| 2 | teaspoons |
lemon zest
grated |
|
| 1 | each |
eggs
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 2 | tablespoons |
poppy seed
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
sour cream
|
|
| Filling | |||
| 2 | cups |
blueberries
|
|
| ⅓ | cup |
sugar
|
|
| 2 | teaspoons |
all-purpose flour
|
|
| ¼ | teaspoon |
cinnamon
ground |
|
| Glaze | |||
| ⅓ | cup |
powdered sugar
sifted |
|
| 1 | teaspoon |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 118 | ml |
butter
|
|
| 118 | ml |
sugar
|
|
| 1E+1 | ml |
lemon zest
grated |
|
| 1 | each |
eggs
|
|
| 355 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
poppy seed
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
sour cream
|
|
| Filling | |||
| 473 | ml |
blueberries
|
|
| 79 | ml |
sugar
|
|
| 1E+1 | ml |
all-purpose flour
|
|
| 1.3 | ml |
cinnamon
ground |
|
| Glaze | |||
| 79 | ml |
powdered sugar
sifted |
|
| 5 | ml |
milk
|
|
Directions
Combine dry ingredients and add to creamed mixture with sour cream.
Spread batter in a greased 9 inch springform pan, spreading batter one inch up sides of pan to hold filling.
Combine filling ingredients and spread over batter.
Bake at 350 degrees, 40 to 50 minutes.
Combine glaze ingredients and drizzle over cake.
