–CAKE–
2/3 c Sugar
1/2 c Butter or margarine;
-softened
2 ts Grated lemon peel
1 Egg
1 1/2 c All-purpose flour
2 tb Poppy seed
1/2 ts Baking soda
1/4 ts Salt
1/2 c Dairy sour cream
FILLING
2 c Fresh or frozen blueberries;
-thawed; and drained on
-paper towels
1/3 c Sugar
2 ts Flour
1/4 ts Nutmeg
-GLAZE-
1/3 c Powdered sugar
1 -(up to)
2 ts Milk
Heat oven to 350 degrees. Grease and flour bottom and sides of a 9- or
10-inch springform pan. In a large bowl, beat 2/3 cup sugar and butter
until light and fluffy. Add lemon peel and egg; beat two 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
45-55 minutes or until crust is 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. Serve warm or cool.
Makes 8 servings.
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
8 Servings