Recipe: Sweet Jennifer's Blueberry Poppyseed Cake

Ingredients for cake:

• 2/3 cup sugar
• ½ cup soft butter
• 2 teaspoons grated lemon peel
• 1 egg
• ½ cup flour
• 2 tablespoons poppy seeds
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup sour cream

Ingredients for cake filling:

• 2 cups fresh or frozen blueberries
• 1/3 cup sugar
• 2 teaspoons flour
• ½ teaspoon nutmeg

Preparation:

Grease and flour 9- or 10-inch spring form pan. In large bowl, beat sugar and butter until light and fluffy. Add lemon peel and egg, and beat 2 minutes at medium speed. In another bowl, mix flour, poppy seed, baking soda, salt. Add to butter mixture alternately with sour cream. Spread batter over bottom and 1 inch up side of pan. Make sure batter on the sides is ¼-inch thick. Then mix together the filling ingredients and spread the filling over the batter. Bake at 350 degrees for 45 to 55 minutes or until golden brown. As a final touch, drizzle the cooled cake with powdered sugar thinned with a little milk.

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MORE cajun RECIPES

• Deep-Fried Turkey
• Jambalaya
• Cornbread Dressing
• Seasoned Roasted Pecans