Ingredients
For the cake:
- ⅔ cup sugar
- ½ cup butter or margarine, softened
- 2 teaspoons grated lemon peel
- 1 egg
- 1 ½ cups all-purpose or unbleached Flour
- 2 tablespoons poppy seed
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dairy 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 milk
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Nutritional Information
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Nutritional analysis per serving (8 servings)
375 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 2 grams dietary fiber; 34 grams sugars; 4 grams protein; 61 milligrams cholesterol; 170 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
8 servings
Preparation
- Heat oven to 350 degrees. Grease and flour bottom and sides of a 9- or 10-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. Serve warm or cool.
Dining and Cooking