Blueberry Brunch Cake
Cake: 1 1/2 cups all-purpose flour 2 tablespoons poppy seed 1 teaspoon baking powder
1/4 teaspoon salt
2/2 cup butter
3/2 cup granulated sugar 2 teaspoons grated lemon peel 1 large egg
4/2 cup sour cream Filling: 2 cups fresh blueberries
5/3 cup sugar 2 teaspoons all-purpose flour
6/4 teaspoon ground cinnamon Glaze:
7/3 cup powdered sugar 1 teaspoon milk
Preheat oven to 350*F (175*C). Grease a 9-inch spring-form pan; set aside. In a medium bowl, combine
flour, poppy seed, baking powder and salt; set aside. Cream butter and sugar until light and fluffy;
add eggs and lemon peel, mixing well. Add flour mixture to creamed mixture alternately with sour
cream. Spread batter in prepared pan, spreading batter 1-inch up sides of pan to hold filling.
Combine filling ingredients and spread over batter Bake for 40 to 50 minutes. Combine glaze
ingredients and drizzle over warm cake.
Makes 12 servings.
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William Barfieldsr
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