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    Blueberry-Poppy Seed Brunch Cake

    Source of Recipe


    List of Ingredients

    2/3 cup granulated sugar
    1/2 cup butter or margarine, softened
    2 tsp. grated lemon peel
    1 large egg
    1 1/2 cups all-purpose flour
    1/2 tsp. baking soda
    1/4 tsp. salt
    1/2 cup sour cream

    2 cups fresh or frozen blueberries, thawed
    1/3 cup granulated sugar
    2 tsp. all-purpose flour
    1/4 tsp. nutmeg

    1/3 cup confectioners sugar
    1 to 2 tsp. milk


    Preheat oven to 350 degrees. Grease and flour bottom and sides of 9 or 10 inch springform pan. Beat sugar and butter in bowl until fluffy. Add lemon peel and egg; beat at medium speed 2 minutes. Combine flour, poppy seeds, baking soda and salt. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Spread batter over bottom and 1 inch up sides of pan, so batter on all sides is 1/4-inch thick.

    Filling: Combine all ingredients in medium bowl. Sprinkle over batter.
    Bake 45 to 55 minutes, until cake is golden brown. Cool slightly. Remove sides from pan. Drizzle top with glaze. Serve warm or cool. Makes 8 servings. Glaze: Combine confectioners sugar and milk in bowl; blend until smooth. 380 calories per serving.




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