RECIPE: SWEET JENNIFER’S BLUEBERRY POPPYSEED CAKE
Ingredients for cake:
- 2/3 cup sugar
- ½ cup soft butter
- 2 teaspoons grated lemon peel
- 1 egg
- ½ cup flour
- 2 tablespoons poppy seeds
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sour cream
Ingredients for cake filling:
- 2 cups fresh or frozen blueberries
- 1/3 cup sugar
- 2 teaspoons flour
- ½ teaspoon nutmeg
Preparation:
Grease and flour 9- or 10-inch spring form pan. In large bowl, beat sugar and butter until light and fluffy. Add lemon peel and egg, and beat 2 minutes at medium speed. In another bowl, mix flour, poppy seed, baking soda, salt. Add to butter mixture alternately with sour cream. Spread batter over bottom and 1 inch up side of pan. Make sure batter on the sides is ¼-inch thick. Then mix together the filling ingredients and spread the filling over the batter. Bake at 350 degrees for 45 to 55 minutes or until golden brown. As a final touch, drizzle the cooled cake with powdered sugar thinned with a little milk.
