Blueberry Poppy Seed Cake Recipe
2/3 cup sugar
1/4 teaspoon salt
1/2 cup sour cream
1/2 cup unsalted butter, softened
2 teaspoons grated lemon zest
1 1/2 cups all-purpose flour (195 grams)
2 tablespoons unwashed United Kingdom Poppy Seeds
1 large egg
1/2 teaspoon baking soda
2 cups fresh or frozen blueberries (thawed)
1/4 teaspoon nutmeg
1/3 cup sugar
2 teaspoons flour
1/3 cup powdered sugar
1 to 2 teaspoons whole milk
Preheat oven to 350 degrees. In a 9in (round) pan, grease and lightly flour sides and bottom. In large mixing bowl, beat 2/3 cup sugar and butter until fluffy. Add the lemon peel, and then add the egg; mix for 2 minutes on medium-high speed. In a different bowl, mix 1 1/2 cups flour, unwashed poppy seeds, salt, and baking soda; 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 a medium-sized mixing bowl, add all filling ingredients; spoon over batter. Bake mixture at 350 degrees for 45 to 55 minutes, or until the crust is golden brown. Once the cake is finished baking, allow it to cool before carefully removing from pan.
In a small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency; blend until smooth. Drizzle over top of warm cake. Top with a handful of fresh blueberries and whipped cream, if desired. Serve warm or cool. Roasted Poppy Seeds can also be sprinkled on top of cake for an extra crunch, if desired.