A superb lemon-scented coffeecake with a luscious blueberry center and topped with a light drizzle of sweet glaze.

Blueberry Brunch Cake

Cake:

1 1/2 cups all-purpose flour
2 tablespoons poppy seed
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
1/2 cup granulated sugar
2 teaspoons grated lemon peel
1 large egg
1/2 cup sour cream

 

Filling:
2 cups fresh blueberries
1/3 cup granulated sugar
2 teaspoons all-purpose flour
1/4 teaspoon ground cinnamon

Glaze:
1/3 cup powdered sugar
1 teaspoon milk

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan; set aside.
2. In a medium bowl, combine flour, poppy seed, baking powder and salt; set aside.
3. Cream butter and sugar until light and fluffy; add eggs and lemon peel, mixing well.
4. Add flour mixture to creamed mixture alternately with sour cream.
5. Spread batter in prepared pan, spreading batter 1-inch up sides of pan to hold filling.
6. Combine filling ingredients and spread over batter
7. Bake for 40 to 50 minutes. Combine glaze ingredients and drizzle over warm cake.

Makes 12 servings.