Coffee Cake Blueberry Poppy Seed Boom Recipes

BLUEBERRY-POPPY SEED COFFEE CAKE

Steps:

• Heat oven to 400°F. Grease bottom and sides of square pan, 8x8x2 inches.
• Drain blueberries from muffin mix, reserving liquid. Set aside blueberry liquid and blueberries. Stir muffin mix, water, oil, egg and poppy seed in medium bowl just until blended. Pour into pan. Bake 15 to 20 minutes or until golden brown.
• Add enough water to reserved blueberry liquid to measure 1/3 cup. Mix blueberry liquid, sugar and cornstarch in 1-quart saucepan. Heat to boiling over medium heat. Boil and stir 1 minute; remove from heat. Stir in blueberries. Spread blueberry glaze over warm coffee cake.

BLUEBERRY POPPY SEED BRUNCH CAKE

Steps:

• For cake - In small mixing bowl, cream together butter and sugar until light and fluffy.
• Add egg, and beat well.
• Stir in the lemon peel.
• Combine the flour, poppy seeds, baking powder, baking soda and salt. Add this to the creamed mixture alternately with the sour cream. Beat just until combined.
• Spread into a greased 9-inch 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 350F for 50 minutes or until cake passes a toothpick test.
• Cool for 10 minutes on wire rack and then remove the sides of the pan and cool.
• For glaze - in a small bowl, whisk together the confectioner's sugar and milk until smooth. Drizzle over cooled cake.

BLUEBERRY-POPPY SEED COFFEE CAKE

Steps:

• 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.

POPPY SEED COFFEE CAKE - BUNDT

Steps:

• Cream together butter and sugar, then add the egg yolks, mixing well.
• Sift tog dry ingredients and add alternately with buttermilk to the creamed mixture.
• Add poppy seeds and almond extract.
• Beat egg white in a small bowl until stiff peaks form.
• Fold egg white into the batter.
• Bake at 350 degF in a greased and floured 12 cup Bundt Pan for 60 minutes or till cake tests done.
• Cool in pan for 10 minutes, then turn out onto a cooling rack or serving plate.
• Cool and top with a Lemon Glaze or sifted confectioner's sugar.