Blueberry-Poppy Seed Coffee Cake

linda hennessey

By
@goirish86

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


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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

Directions Step-By-Step

1
In a small mixing bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Stir in lemon peel.
2
In 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.
3
For topping, in a small bowl, combine sugar, flour, and nutmeg; gently stir in blueberries until coated. Sprinkle over batter.
4
Bake 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.
5
Meanwhile, in a small bowl, whisk confectioners' sugar and milk until smooth; drizzle over cake. Refrigerate leftovers.

About this Recipe

Course/Dish: Cakes
Hashtag: #blueberry