Blueberry Poppy Seed Coffeecake
A lemon-scented poppy seed coffeecake, with a luscious center of plump blueberries, and drizzled with a creamy sweet glaze.
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
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
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.