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Coffeecake, Blueberry Poppy Seed (D, TNT)
Source: Unknown
Serves: 8

2/3 cup sugar
1/2 cup butter
2 tsp. lemon zest, grated
1 large egg
1-1/2 cups flour
2 tbsp. poppy seeds
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup sour cream

2 cups fresh or frozen blueberries, washed and drained on paper towel
1/3 cup sugar
1 tbsp. flour
1/4 tsp. nutmeg

Make Batter:
Preheat oven at 350°F. Grease and flour a 9" springform pan.

In a bowl beat first sugar and butter until fluffy.

Add lemon zest and egg; beat 2 minutes at medium speed.

In another bowl mix flour, poppy seeds, baking soda, and salt. Add to butter mixture alternately with sour cream. Spread batter over bottom, 1" on the side, 1/4" thick.

Make Filling and Assembly:
In another bowl combine filling ingredients and spoon over batter.

Bake for 45 to 50 minutes or until golden brown. Cool for 10 minutes. Sprinkle icing sugar on top when cold.

Serve warm or cold.

Poster's Notes:
You won't be disappointed with this cake.

Posted by Moshe Reuter

Nutritional Info Per Serving: N/A