|
|
Lemon-scented coffeecake laced with poppy
seeds and a luscious center of plump blueberries, topped with
a creamy drizzle of sweet glaze.
Blueberry Poppy Seed
Coffeecake
- Batter:
2/3 cup granulated sugar
1/2 cup butter, softened
2 teaspoons grated lemon peel
1 large egg
1 1/2 cups all-purpose flour
2 tablespoons poppy seed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dairy sour cream
-
- Filling:
2 cups fresh or frozen blueberries, thawed, drained on
paper towels
1/3 cup granulated sugar
2 teaspoons all-purpose flour
1/4 teaspoon ground nutmeg
-
- Glaze:
1/3 cup powdered sugar
1 to 2 teaspoons milk
- Preheat oven to 350°F (175°C). Grease
and flour a 9 or 10-inch springform pan; set aside.
- 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.
- In medium bowl, combine 1 1/2 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 prepared pan, making sure batter on sides is 1/4-inch thick.
- In medium bowl, combine all filling ingredients;
spoon over batter.
- Bake for 45 to 55 minutes or until crust
is golden brown. Cool slightly on wire rack. Remove sides of
pan.
- In small bowl, combine powdered sugar
and enough milk for desired
consistency. Drizzle over warm cake. Serve warm or cool.
Makes 8 servings.
loading
|
|
|