Blueberry-Poppy Seed Coffee Cake

3
linda hennessey

By
@goirish86

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

Rating:

★★★★★ 3 votes

Comments:
Serves:
10-12
Prep:
30 Min
Cook:
55 Min

Ingredients

  • BEAT TOGETHER

  • 1/2 c
    butter, softened
  • 2/3 c
    sugar
  • 1
    egg
  • 2 tsp
    grated lemon peel
  • COMBINE IN SEP. BOWL

  • 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
  • ADD TO CREAM MIXTURE, ROTATING WITH FLOUR MIXTURE

  • 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

How to Make Blueberry-Poppy Seed Coffee Cake

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 or non-stick foil lined 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.

Printable Recipe Card

About Blueberry-Poppy Seed Coffee Cake

Course/Dish: Cakes
Hashtag: #blueberry



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