cooking.nytimes.com

Blueberry Poppy Seed Brunch Cake

5.0(948)

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.

by Marian Burros·published 1990-02-21

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Brunch, Dessert, Side Dish

Servings

8 servings

Total time

1h 20m

prep 20 min

Calories / serving

379 kcal

Ingredients (15)

serves

2/3 cup sugarsugar
1/2 cup unsalted butter, softenedbutter
2 teaspoons grated lemon zestlemon
1 eggegg
1 1/2 cups all-purpose flour (195 grams)flour
2 tablespoons poppy seedpoppy-seed
1/2 teaspoon baking sodabaking-soda
1/4 teaspoon saltsalt
1/2 cup sour creamsour-cream
2 cups fresh or frozen blueberries, thawed, drained on paper towelsblueberry
1/3 cup sugarsugar
2 teaspoons flourflour
1/4 teaspoon nutmegnutmeg
1/3 cup powdered sugarsugar
1 to 2 teaspoons whole milkmilk

Instructions (3 steps)

01Heat 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.

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