Blueberry Poppy Seed Cake

This blueberry poppy seed cake is a holiday favorite — a relatively light finale of long, caloric celebrations. You can also have blueberry poppy seed cake as a delicious breakfast snack.

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Preparation time: 25 minutes

Baking time: 45 to 55 minutes

Yield: 10 to 12 servings

1/2-inch pat of butter, plus 1/2 cup (1 stick) butter, softened

2 lemons

1 1/2 cups sugar

1 egg

1 1/2 cups plus 2 teaspoons flour, sifted

2 tablespoons poppy seeds

1/4 teaspoon salt

1/2 cup sour cream

2 cups blueberries

1/4 teaspoon nutmeg

3 tablespoons fresh lemon juice

  1. Grease a springform pan with the pat of butter, then flour the pan.

  2. Zest one of the lemons.

  3. With an electric mixer or wooden spoon, beat 2/3 cup sugar and 1/2 cup butter until fluffy.

  4. Add 2 teaspoons grated lemon zest and the egg.

  5. Beat for 2 minutes more at medium speed (or 4 minutes by hand).

  6. In a bowl, combine 1 1/2 cups flour, the poppy seeds, and salt.

  7. Stir to blend well.

  8. Add a little of the flour mixture to the sugar-butter mixture (the batter) and stir.

  9. Add a little sour cream and stir.

  10. Repeat Steps 8 and 9 until all the flour mixture and sour cream has been added.

  11. Blend well.

  12. Wash and drain the blueberries.

  13. Remove any stems from the blueberries.

  14. Combine the blueberries, 1/3 cup sugar, 2 teaspoons flour, and the nutmeg in a bowl and stir.

  15. Preheat the oven to 350 degrees F.

  16. Spread the batter over the bottom of the pan.

    Make it about 1/4 inch thick in the center, higher around the edges.

  17. Spoon the blueberry topping evenly over the batter.

  18. Bake for 45 to 55 minutes, or until golden-brown.

  19. Remove from oven and cool slightly.

  20. Remove from from the pan and transfer to a serving dish.

  21. Zest the remaining lemon.

  22. Place the lemon juice, lemon zest, and remaining 1/2 cup sugar in a saucepan.

  23. Boil until the sugar melts, creating a glaze.

  24. Drizzle the warm glaze over the cake before serving.

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