Blueberry Poppyseed Brunch Cake

Ingredients:
Cake:

> cup butter or margarine, softened
> 2 tsp. grated lemon peel
> 1 cups all-purpose or unbleached flour
> tsp. baking soda
> cup sour cram
> 2/3 cup sugar
> 1 egg
> 2 tbs poppy seed
> tsp. Salt
Filling:
> 2 cups fresh or frozen blueberries, thawed, drained on paper towels
> 1/3 cup sugar
> 2 teaspoons flour
> teaspoon nutmeg
Glaze:
> 1/3 cup powdered sugar
> 1 to 2 teaspoons milk

Cake:
> cup butter or margarine, softened
> 2 tsp. grated lemon peel
> 1 cups all-purpose or unbleached flour
> tsp. baking soda
> cup sour cram
> 2/3 cup sugar
> 1 egg
> 2 tbs poppy seed
> tsp. Salt
Filling:
> 2 cups fresh or frozen blueberries, thawed, drained on paper towels
> 1/3 cup sugar
> 2 teaspoons flour
> teaspoon nutmeg
Glaze:
> 1/3 cup powdered sugar
> 1 to 2 teaspoons milk

Cake: Heat oven to 350 degrees. Grease and flour bottom and sides of a 9-or-10 inch spring-form pan. In large bowl, beat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 cups flour, poppy seed, baking soda and salt; add to butter mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is inch thick.

Filling: In medium bowl combine all filling ingredients; spoon over batter. Bake at 350 degrees for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.

Glaze: In a small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency; blend until smooth, Drizzle over top of warm cake. Serve warm or cool.

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The Happy Berry, Inc.
120 Kelley Cr. Rd.
Phone: (864) 868-2946
Farm: (864) 350-9345
Email: hberry@innova.net