That made me laugh.
Blueberry-Poppy Seed Brunch Cake makes me happy. This cake is pure ace.
It’s been a long time since I baked something with poppy seeds. I forgot how totally delicious they are. The combination of lemon and poppy seed in the cake layer and the moist blueberry filling is terrific.
Blueberry-Poppy Seed Brunch Cake
2/3 cup sugar
1/2 cup butter, softened
2 teaspoons grated lemon peel
1 1/2 cups flour
2 tablespoons poppy seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
Blueberry Filling (recipe follows)
Glaze (recipe follows)
1. Preheat oven to 350°F. Grease and flour bottom and sides of a 9 or 10-inch springform pan.
2. In large bowl, combine sugar and butter. Beat with an electric mixer until light and fluffy. Add lemon peel and egg. Beat for 2 minutes longer at medium speed.
3. In medium bowl, combine flour, poppy seeds, baking soda and salt. Add to butter mixture alternately with sour cream, beating until well combined.
4. Spread batter over bottom and 1 inch up sides of prepared pan, making sure batter on sides is 1/4 inch thick.
5. Spoon blueberry filling over batter.
6. Bake for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes then remove sides of pan.
7. Drizzle glaze over warm cake. Serve warm or cool.
2 cups fresh or frozen blueberries, thawed, drained on paper towels
1/3 cup sugar
2 teaspoons flour
1/4 teaspoon nutmeg
1. Combine all filling ingredients and mix well.
1/3 cup confectioners’ sugar
1 to 2 teaspoons milk
1. In small bowl, blend confectioners’ sugar and enough milk for desired drizzling consistency.
Recipes from Pillsbury
Matthew Board along with Lucy Fawcett are the core of UK-based band Matthew And Me. I adore Matthew’s soft, high vocals on “Figure” over the driving insistent beat.