BLUEBERRY POPPY SEED BRUNCH CAKE
This recipe was brought to The Times in a 1990 article by Marian Burros about the 34th Pillsbury Bake-Off, the Super Bowl of baking contests, and its winners. Linda Rahman of Petaluma, Calif., who won the grand prize, was certain her cake was ''too ordinary to win anything," but it was the judges' unanimous choice because, they said, it was "light, refreshing and satisfying." We still agree.
Provided by Marian Burros
Categories brunch, dessert, side dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Grease and flour bottom and sides of a 9-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. Top with a handful of fresh blueberries, if desired. Serve warm or cool.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 6 grams, Carbohydrate 56 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 170 milligrams, Sugar 34 grams, TransFat 0 grams
BLUEBERRY-POPPY SEED BRUNCH CAKE
"For baking cobblers and coffee cakes like this easy recipe, I love to have blueberries around all year long," notes Ruth Gruchow of Yorba Linda, California. "They're easy to freeze and last about a year, so I buy them in season, put 2 cups in quart-size freezer bags and date each bag."
Provided by Taste of Home
Time 1h10m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. Combine the flour, poppy seeds, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined. Spread into a greased 9-in. springform pan., For topping, in a small bowl, combine the sugar, flour and nutmeg; gently stir in blueberries until coated. Sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack; remove sides of pan. , In a small bowl, whisk confectioners' sugar and milk until smooth; drizzle over cake. Refrigerate leftovers.
Nutrition Facts : Calories 387 calories, Fat 16g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 235mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 2g fiber), Protein 5g protein.
BLUEBERRY-POPPY SEED BRUNCH CAKE
Number Of Ingredients 18
Steps:
- 1. Heat oven to 350°F. Grease and flour bottom and sides of 9 or 10-inch springform pan. In large bowl, combine 2/3 cup sugar and margarine beat until light and fluffy. Add lemon peel and egg beat 2 minutes at medium speed.2. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt mix well. Add to margarine mixture alternately with sour cream, beating until well combined. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.3. In another medium bowl, combine all filling ingredients mix well. Spoon over batter.4. Bake at 350°F. for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes remove sides of pan.5. In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool.High Altitude (above 3500 feet): Increase flour in cake to 1 3/4 cups. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 390 * Calories from Fat: 150 * % Daily Value: Total Fat: 17 g 26% * Saturated Fat: 4 g 20% * Cholesterol: 35 mg 12% * Sodium: 300 mg 13% * Total Carbohydrate: 55 g 18% * Dietary Fiber: 2 g 8% * Sugars: 34 g * Protein: 5 g * Vitamin A: 15% * Vitamin C: 6% * Calcium: 6% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 2 Fruit, 3 1/2 Fat or 3 1/2 Carbohydrate, 3 1/2 Fat
Nutrition Facts : Nutritional Facts Serves
BLUEBERRY POPPY SEED BRUNCH CAKE
From "Simply Delicious"- Herberger's Employee Family Recipes (My mom calls the department store "Hergy-Bergys") :) Submitted by Joy Hornung of St. Cloud, Minnesota. For the glaze, you can blend 1/2 cup powdered sugar, 1 tablespoon softened butter, 2 to 3 teaspoons milk, and 1/4 teaspoon lemon extract until smooth and use what amount you want.
Provided by BeccaB3c
Categories Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Grease and flour the bottom of a 9 or 10 inch springform pan.
- Drain blueberries on paper towels.
- Beat sugar and butter until fluffy.
- Add lemon peel and egg- Beat 2 minutes at medium speed.
- In a small bowl mix flour, poppyseed, baking soda and salt.
- Add flour mixture to butter mixture alternating with sour cream.
- Spread butter on bottom and up on inch on sides.
- Combine filling ingredients and spoon over batter.
- Bake at 350 degrees for 45 to 55 minutes or until golden brown.
- Cool slightly and remove side of pan.
- Drizzle with a powdered sugar glaze while still warm.
Nutrition Facts : Calories 217.9, Fat 11, SaturatedFat 6.3, Cholesterol 42.2, Sodium 167.2, Carbohydrate 27.7, Fiber 1.2, Sugar 13.8, Protein 3
BLUEBERRY POPPY SEED CAKE
This simple one-bowl recipe highlights blueberries and poppy seeds in a fluffy vanilla- and almond-scented batter that comes together in a flash. It travels well, which makes it a perfect picnic dessert or beach snack, and it's just as good for breakfast the next day. The combination of butter and oil gives the cake great flavor, but, more important, keeps it moist for days on the counter. For those who are not fans of almond extract, feel free to leave it out and replace it with more vanilla extract.
Provided by Yossy Arefi
Categories cakes, dessert
Time 1h15m
Yield One 9-inch round or 8-inch square cake
Number Of Ingredients 15
Steps:
- Set a rack in the center of the oven and heat oven to 350 degrees. Spray an 8-inch square pan or 9-inch round pan with cooking spray and line the base with parchment paper.
- In a large bowl, with an electric mixer on medium-high, beat the granulated sugar, butter and oil until light and fluffy, about 3 minutes. Add the eggs and beat until well combined, then add the sour cream, almond extract (if using), vanilla extract and salt. Beat until well combined.
- Add the flour, baking powder, baking soda and poppy seeds. Mix on low speed until just combined, then fold in 1 cup/140 grams blueberries with a rubber spatula. Pour the batter into the prepared baking pan. Sprinkle the remaining 1/3 cup/46 grams blueberries on top, then sprinkle on the turbinado sugar.
- Bake until golden and puffed, and a tester inserted into the center comes out clean, 35 to 45 minutes.
- Let the cake cool in the pan on a wire rack for 15 minutes, then invert the cake onto the rack and remove the parchment paper. Place a plate or another wire rack on top of the cake and invert it again so the sugared side is up. The cake will keep loosely wrapped at room temperature for up to 3 days.
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- Heat oven to 350°F. Grease and flour bottom and sides of 9 or 10-inch springform pan. In large bowl, combine 2/3 cup sugar and margarine; beat 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; mix well. Add to margarine mixture alternately with sour cream, beating until well combined. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.
- Bake at 350°F. for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes; remove sides of pan.
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