Georgia Blueberry Poppy Seed Brunch Cake

Georgia Blueberry Poppy Seed Brunch Cake

  • 2/3 cup sugar
  • 2 tablespoons poppy seed
  • 1/2 cup butter or margarine, melted
  • 1/2 teaspoon baking soda
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup dairy sour cream
  • 1 1/2 cups all-purpose or unbleached flour
Directions:Heat oven to 350 degrees F.  Grease and flour bottom and sides of 9 or 10-inch spring-form 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 spring-form pan, making sure batter on sides is 1/4-inch thick.


  • 2 cups fresh Georgia Blueberries, thawed, drained on paper towels
  • 2 teaspoons flour
  • 1 teaspoon nutmeg
  • 1/3 cup sugar
Directions:In medium bowl, combine all filling ingredients.  Spoon over cake batter.  Bake at 350 degrees F for 45 to 55 minutes or until crust is golden brown.  Cool slightly.  Remove sides of pan.


  • 1/3 cup powdered sugar
  • 1 - 2 teaspoons milk
Directions: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.

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