Blueberry Brunch Cake

Recipe Ingredients

		Cake
1 1/2 cups	93g / 3.3oz	All-purpose flour
2 tablespoons	30ml	Poppy seeds
1 teaspoon	5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/2 cup	99g / 3.5oz	Butter
1/2 cup	99g / 3.5oz	Sugar
2 teaspoons	10ml	Grated lemon peel
1		Egg
1/2 cup	118ml	Sour cream
		Filling
2 cups	474ml	Fresh blueberries
1/3 cup	65g / 2.3oz	Sugar
2 teaspoons	10ml	All-purpose flour
1/4 teaspoon	1.3ml	Ground cinnamon
		Glaze
1/3 cup	65g / 2.3oz	Powdered sugar
1 teaspoon	5ml	Milk

Recipe Instructions

Preheat oven to 350 degrees. Grease a 9-inch springform pan; set aside.

In a medium bowl, combine flour, poppy seeds, baking powder and salt; set aside.

Cream butter and sugar until light and fluffy; add eggs and lemon peel, mixing well.

Add flour mixture to creamed mixture alternately with sour cream.

Spread batter in prepared pan, spreading batter 1-inch up sides of pan to hold filling.

Combine filling ingredients and spread over batter.

Bake for 40 to 50 minutes. Combine glaze ingredients and drizzle over warm cake.

This recipe yields 12 servings.

Source:
Breakfast Recipes at http://www.cooksrecipes.com

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