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Blueberry Poppy Seed Coffeecake

Courses: Dessert
Serves: 8 people

Recipe Ingredients

  Batter
2/3 cup 131g / 4.6ozSugar
1/2 cup 99g / 3.5ozButter - softened
2 teaspoons 10mlGrated lemon peel
1   Egg
1 1/2 cups 93g / 3.3ozAll-purpose flour
2 tablespoons 30mlPoppy seeds
1/2 teaspoon 2.5mlBaking soda
1/4 teaspoon 1.3mlSalt
1/2 cup 118mlDairy sour cream
  Filling
2 cups 474mlFresh or frozen blueberries - thawed, and
  Drained on paper towels
1/3 cup 65g / 2.3ozSugar
2 teaspoons 10mlFlour
1/4 teaspoon 1.3mlNutmeg
  Glaze
1/3 cup 65g / 2.3ozPowdered sugar
1 teaspoon 5mlMilk - (1 to 2)

Recipe Instructions

Preheat oven to 350 degrees. Grease and flour a 9- or 10-inch springform pan; set aside.

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.

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 prepared pan, making sure batter on sides is 1/4-inch thick.

In medium bowl, combine all filling ingredients; spoon over batter.

Bake for 45 to 55 minutes or until crust is golden brown. Cool slightly on wire rack. Remove sides of pan.

In small bowl, combine powdered sugar and enough milk for desired consistency. Drizzle over warm cake. Serve warm or cool.

This recipe yields 8 servings.

Source:
Breakfast Recipes at http://www.cooksrecipes.com

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