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Categories:
sugar butter egg flour poppy seed baking soda salt sour cream blueberries sugar flour nutmeg powdered sugar milk
Viewed: 7 - Published at: 8 months agoIngredients
- 23 cup sugar
- 1/2 cup butter or margarine, softened
- 2 teaspoons grated lemon peel
- 1 egg
- 1 1/2 cups all-purpose or unbleached 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
- 13 cup sugar
- 2 teaspoons flour
- 1/4 teaspoon nutmeg
- 13 cup powdered sugar
- 1 to 2 teaspoons milk
Method
- Heat oven to 350 degrees.
- Grease and flour bottom and sides of a 9- or 10-inch springform 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 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 greased and floured pan, making sure batter on sides is 1/4 inch thick.
- 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.
- In 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.
