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.
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
Grease a springform pan with the pat of butter, then flour the pan.
Zest one of the lemons.
With an electric mixer or wooden spoon, beat 2/3 cup sugar and 1/2 cup butter until fluffy.
Add 2 teaspoons grated lemon zest and the egg.
Beat for 2 minutes more at medium speed (or 4 minutes by hand).
In a bowl, combine 1 1/2 cups flour, the poppy seeds, and salt.
Stir to blend well.
Add a little of the flour mixture to the sugar-butter mixture (the batter) and stir.
Add a little sour cream and stir.
Repeat Steps 8 and 9 until all the flour mixture and sour cream has been added.
Blend well.
Wash and drain the blueberries.
Remove any stems from the blueberries.
Combine the blueberries, 1/3 cup sugar, 2 teaspoons flour, and the nutmeg in a bowl and stir.
Preheat the oven to 350 degrees F.
Spread the batter over the bottom of the pan.
Make it about 1/4 inch thick in the center, higher around the edges.
Spoon the blueberry topping evenly over the batter.
Bake for 45 to 55 minutes, or until golden-brown.
Remove from oven and cool slightly.
Remove from from the pan and transfer to a serving dish.
Zest the remaining lemon.
Place the lemon juice, lemon zest, and remaining 1/2 cup sugar in a saucepan.
Boil until the sugar melts, creating a glaze.
Drizzle the warm glaze over the cake before serving.
