Best Blueberry Poppy Seed Brunch Cake Recipes

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BLUEBERRY POPPY SEED BRUNCH CAKE



Blueberry Poppy Seed Brunch Cake image

This recipe was brought to The Times in a 1990 article by Marian Burros about the 34th Pillsbury Bake-Off, the Super Bowl of baking contests, and its winners. Linda Rahman of Petaluma, Calif., who won the grand prize, was certain her cake was ''too ordinary to win anything," but it was the judges' unanimous choice because, they said, it was "light, refreshing and satisfying." We still agree.

Provided by Marian Burros

Categories     brunch, dessert, side dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 15

2/3 cup sugar
1/2 cup unsalted butter, softened
2 teaspoons grated lemon zest
1 egg
1 1/2 cups all-purpose flour (195 grams)
2 tablespoons poppy seed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups fresh or frozen blueberries, thawed, drained on paper towels
1/3 cup sugar
2 teaspoons flour
1/4 teaspoon nutmeg
1/3 cup powdered sugar
1 to 2 teaspoons whole milk

Steps:

  • Heat oven to 350 degrees. Grease and flour bottom and sides of a 9-inch springform pan. 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. 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 at 350 degrees for 45 to 55 minutes or until crust is golden 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. Top with a handful of fresh blueberries, if desired. Serve warm or cool.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 6 grams, Carbohydrate 56 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 170 milligrams, Sugar 34 grams, TransFat 0 grams

BLUEBERRY-POPPY SEED BRUNCH CAKE



Blueberry-Poppy Seed Brunch Cake image

"For baking cobblers and coffee cakes like this easy recipe, I love to have blueberries around all year long," notes Ruth Gruchow of Yorba Linda, California. "They're easy to freeze and last about a year, so I buy them in season, put 2 cups in quart-size freezer bags and date each bag."

Provided by Taste of Home

Time 1h10m

Yield 8 servings.

Number Of Ingredients 18

1/2 cup butter, softened
2/3 cup sugar
1 large egg, room temperature
2 teaspoons grated lemon zest
1-1/2 cups all-purpose flour
2 tablespoons poppy seeds
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
TOPPING:
1/3 cup sugar
2 teaspoons all-purpose flour
1/4 teaspoon ground nutmeg
2 cups fresh or frozen unsweetened blueberries
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon milk

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. Combine the flour, poppy seeds, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined. Spread into a greased 9-in. springform pan., For topping, in a small bowl, combine the sugar, flour and nutmeg; gently stir in blueberries until coated. Sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack; remove sides of pan. , In a small bowl, whisk confectioners' sugar and milk until smooth; drizzle over cake. Refrigerate leftovers.

Nutrition Facts : Calories 387 calories, Fat 16g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 235mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 2g fiber), Protein 5g protein.

BLUEBERRY-POPPY SEED BRUNCH CAKE



BLUEBERRY-POPPY SEED BRUNCH CAKE image

Categories     Berry     Brunch     Bake

Number Of Ingredients 18

Cake
2/3 cup sugar
1/2 cup margarine or butter, softened
2 teaspoons grated lemon peel
1 egg
1 1/2 cups Pillsbury BEST® All Purpose or Unbleached Flour
2 tablespoons poppy seed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
Filling
2 cups fresh or frozen blueberries, thawed, drained on paper towels
1/3 cup sugar
2 teaspoons Pillsbury BEST® All Purpose or Unbleached Flour
1/4 teaspoon nutmeg
Glaze
1/3 cup powdered sugar
1 to 2 teaspoons milk

Steps:

  • 1. Heat oven to 350°F. Grease and flour bottom and sides of 9 or 10-inch springform pan. In large bowl, combine 2/3 cup sugar and margarine; beat until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. 2. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; mix well. Add to margarine mixture alternately with sour cream, beating until well combined. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick. 3. In another medium bowl, combine all filling ingredients; mix well. Spoon over batter. 4. Bake at 350°F. for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes; remove sides of pan. 5. In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool.

BLUEBERRY POPPY SEED BRUNCH CAKE RECIPE



Blueberry Poppy Seed Brunch Cake Recipe image

Provided by BobLongo

Number Of Ingredients 20

FOR THE CAKE:
⅔ cup sugar
½ cup unsalted butter, softened
2 teaspoons grated lemon zest
1 egg
1 ½ cups all-purpose flour (195
grams)
2 tablespoons poppy seed
½ teaspoon baking soda
¼ teaspoon salt
½ cup sour cream
FOR THE FILLING:
2 cups fresh or frozen blueberries,
thawed, drained on paper towels
⅓ cup sugar
2 teaspoons flour
¼ teaspoon nutmeg
FOR THE GLAZE:
⅓ cup powdered sugar
1 to 2 teaspoons whole milk

Steps:

  • YIELD 8 servings TIME 1 hour 20 minutes Step 1 Heat oven to 350 degrees. Grease and flour bottom and sides of a 9-inch springform pan. 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. 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. Step 2 In medium bowl, combine all filling ingredients; spoon over batter. Bake at 350 degrees for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan. Step 3 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. Top with a handful of fresh blueberries, if desired. Serve warm or cool

BLUEBERRY-POPPY SEED BRUNCH CAKE



Blueberry-Poppy Seed Brunch Cake image

Number Of Ingredients 18

CAKE
2/3 cup sugar
1/2 cup margarine or butter, softened
2 teaspoons grated lemon peels
1 egg
1 1/2 cups all-purpose flour
2 tablespoons poppy seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
FILLING
2 cups fresh or frozen blueberries, thawed, drained on paper towels
1/3 cup sugar
2 teaspoons all-purpose flour
1/4 teaspoon nutmeg
GLAZE
1/3 cup powdered sugar
1 to 2 teaspoon milk

Steps:

  • 1. Heat oven to 350°F. Grease and flour bottom and sides of 9 or 10-inch springform pan. In large bowl, combine 2/3 cup sugar and margarine beat until light and fluffy. Add lemon peel and egg beat 2 minutes at medium speed.2. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt mix well. Add to margarine mixture alternately with sour cream, beating until well combined. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.3. In another medium bowl, combine all filling ingredients mix well. Spoon over batter.4. Bake at 350°F. for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes remove sides of pan.5. In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool.High Altitude (above 3500 feet): Increase flour in cake to 1 3/4 cups. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 390 * Calories from Fat: 150 * % Daily Value: Total Fat: 17 g 26% * Saturated Fat: 4 g 20% * Cholesterol: 35 mg 12% * Sodium: 300 mg 13% * Total Carbohydrate: 55 g 18% * Dietary Fiber: 2 g 8% * Sugars: 34 g * Protein: 5 g * Vitamin A: 15% * Vitamin C: 6% * Calcium: 6% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 2 Fruit, 3 1/2 Fat or 3 1/2 Carbohydrate, 3 1/2 Fat

Nutrition Facts : Nutritional Facts Serves

BLUEBERRY POPPY SEED BRUNCH CAKE



Blueberry Poppy Seed Brunch Cake image

Number Of Ingredients 19

CAKE
2/3 cup sugar
1/2 cup margarine or butter, softened
2 teaspoons grated lemon peels
1 egg
1 1/2 cups all-purpose flour
2 tablespoons poppy seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dairy sour cream
FILLING
2 cups fresh or frozen blueberries, thawed, drained on paper towels
1/3 cup sugar
2 teaspoons all-purpose flour
1/4 teaspoon nutmeg
GLAZE
1/3 cup powdered sugar
1 to 2 teaspoon milk
..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner.

Steps:

  • Heat oven to 350°F. Grease and flour bottom and sides of 9- or 10-inch springform pan. In large bowl, beat 2/3 cup sugar and margarine 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 margarine 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 at 350°F. for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.In small bowl, combine powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool. HIGH ALTITUDE - Above 3,500 feet: Increase flour in cake to 1 3/4 cups. Bake as directed above.Nutrition Per Serving: Calories 380 Protein 5g Carbohydrate 55g Fat 17g Sodium 300mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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