Blueberry Poppy Seed Brunch Cake

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 1/2 cup unsalted butter, softened
• 2/3 cup sugar
• 1 egg
• 2 teaspoons lemon peel, grated
• 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 low-fat sour cream
• 1/3 cup sugar
• 2 teaspoons all-purpose flour
• 1/2 teaspoon nutmeg
• 2 cups fresh blueberries (if frozen do not thaw and make sure they are unsweetened blueberries)
• 1/2 cup confectioners' sugar
• 1 tablespoon low-fat milk

Recipe

• 1 for cake - in small mixing bowl, cream together butter and sugar until light and fluffy.
• 2 add egg, and beat well.
• 3 stir in the lemon peel.
• 4 combine the flour, poppy seeds, baking powder, baking soda and salt. add this to the creamed mixture alternately with the sour cream. beat just until combined.
• 5 spread into a greased 9-inch springform pan.
• 6 for topping - in a small bowl, combine the sugar, flour, and nutmeg; gently stir in blueberries until coated. sprinkle over batter.
• 7 bake at 350f for 50 minutes or until cake passes a toothpick test.
• 8 cool for 10 minutes on wire rack and then remove the sides of the pan and cool.
• 9 for glaze - in a small bowl, whisk together the confectioner's sugar and milk until smooth. drizzle over cooled cake.