Blueberry-Poppy Seed Coffee Cake

linda hennessey

By
@goirish86

If using frozen blueberries, do not thaw before adding to batter.

Rating:
★★★★★ 3 votes
Comments:
Serves:
8
Cook:
55 Min

Ingredients

1/2 c
butter, softened
2/3 c
sugar
1
egg
2 tsp
grated lemon peel
1 1/2 c
all-purpose flour
2 Tbsp
poppy seeds
1/2 tsp
baking powder
1/4 tsp
baking soda
1/4 tsp
salt
1/2 c
sour cream

TOPPING

1/3 c
sugar
2 tsp
all-purpose flour
1/4 tsp
ground nutmeg
2 c
fresh blueberries

GLAZE

1/2 c
confectioners' sugar
1 Tbsp
milk

Step-By-Step

1In a small mixing bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Stir in lemon peel.
2In another bowl, combine the flour, poppy seeds, baking powder, baking soda and salt. Add it to the creamed mixture alternating with sour cream. Beat just until combined. Spread into a greased 9-inch springform pan.
3For topping, in a small bowl, combine sugar, flour, and nutmeg; gently stir in blueberries until coated. Sprinkle over batter.
4Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack; remove sides of pan.
5Meanwhile, in a small bowl, whisk confectioners' sugar and milk until smooth; drizzle over cake. Refrigerate leftovers.

About this Recipe

Course/Dish: Cakes
Hashtag: #blueberry