Blueberry Poppy Seed Brunch Cake

Serves 8

Cake

• 2⁄3 c sugar

• 1⁄2 c unsalted butter, softened

• 2 t grated lemon zest

• 1 egg 1

• 1⁄2 c flour

• 2 T poppy seed

• 1⁄2 t baking soda

• 1⁄4 t salt

• 1⁄2 c sour cream

Filling

• 2 c fresh or frozen blueberries, thawed, drained on paper towels

• 1⁄3 c sugar

• 2 t flour

• 1⁄4 t nutmeg

Glaze

• 1⁄3 c powdered sugar

• 1-2 T whole milk

Heat oven to 350 degrees. Grease and flour the bottom and sides of a 9” springform pan. In the bowl of a mixer fitted with the paddle attachment, beat the sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Combine flour, poppy seed, baking soda, and salt. Add to butter mixture alternately with sour cream. S Pread batter over the bottom and 1” up sides of the pan, making sure batter on sides is 1⁄4” thick.

In a medium bowl, combine all filling ingredients; spoon over batter. Bake for 45-55 minutes or until the crust is golden brown. Cool slightly. Remove sides of pan.

In a small bowl, combine powdered sugar and enough milk until the 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.