Blueberry Poppy Seed Coffeecake

Recipe Ingredients

		Batter
2/3 cup	131g / 4.6oz	Sugar
1/2 cup	99g / 3.5oz	Butter - softened
2 teaspoons	10ml	Grated lemon peel
1		Egg
1 1/2 cups	93g / 3.3oz	All-purpose flour
2 tablespoons	30ml	Poppy seeds
1/2 teaspoon	2.5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
1/2 cup	118ml	Dairy sour cream
		Filling
2 cups	474ml	Fresh or frozen blueberries - thawed, and
		Drained on paper towels
1/3 cup	65g / 2.3oz	Sugar
2 teaspoons	10ml	Flour
1/4 teaspoon	1.3ml	Nutmeg
		Glaze
1/3 cup	65g / 2.3oz	Powdered sugar
1 teaspoon	5ml	Milk - (1 to 2)

Recipe Instructions

Preheat oven to 350 degrees. Grease and flour a 9- or 10-inch springform pan; set aside.

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.

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 prepared pan, making sure batter on sides is 1/4-inch thick.

In medium bowl, combine all filling ingredients; spoon over batter.

Bake for 45 to 55 minutes or until crust is golden brown. Cool slightly on wire rack. Remove sides of pan.

In small bowl, combine powdered sugar and enough milk for desired consistency. Drizzle over warm cake. Serve warm or cool.

This recipe yields 8 servings.

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

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