Dessert

Blueberry Poppy Seed Brunch Cake is for Dessert.

Blueberry Poppy Seed Brunch Cake takes 20 minutes to prepare.

Blueberry Poppy Seed Brunch Cake takes 55 minutes to cook.

Blueberry Poppy Seed Brunch Cake makes 8 servings.

The ingredients for Blueberry Poppy Seed Brunch Cake are:

Cake:
Oil and flour to prepare pan
1 c sugar
3/4 c butter at room temp
3 tsp. grated lemon peel
1.5 egg
2 1/4 c flour
3 tbsp. poppy seeds
3/4 tsp baking soda
3/8 tsp salt
3/4 c sour cream, reduced fat

Filling:
2 c fresh or frozen and thawed blueberries
1/3 c sugar
2 tsp flour
1/4 tsp nutmeg

Here is how you make Blueberry Poppy Seed Brunch Cake:

Preheat oven to 350 degrees.Grease and flour bottom and sides of 9-10" springform pan. In bowl, beat sugar and butter until light and fluffy. Add lemon peel and egg. Beat 2 minutes at medium speed. In medium bowl, combine flour, poppy seeds, baking soda, and salt. Add to butter mixture alternately with sour cream. Spread batter over botoom and 1 inch up sides of pan, making sure the batter on the sides is 1/4 inch thick. In bowl, combine all filling ingredients and spoon over batter. Bake 45-55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan. Number of Servings: 8Recipe submitted by SparkPeople user MICHELE-IN-OHIO.

The nutritional information for Blueberry Poppy Seed Brunch Cake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 483.6

• Total Fat: 22.6 g
• Cholesterol: 88.8 mg
• Sodium: 254.9 mg
• Total Carbs: 65.8 g
• Dietary Fiber: 2.4 g
• Protein: 6.3 g