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Blueberry Brunch Cake

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Recipe

 

Yield

1 cake

Prep

15 min

Cook

45 min

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
Cake
½ cup butter
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½ cup sugar
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2 teaspoons lemon zest
grated
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1 each eggs
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1 ½ cups all-purpose flour
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2 tablespoons poppy seed
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1 teaspoon baking powder
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¼ teaspoon salt
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½ cup sour cream
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Filling
2 cups blueberries
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cup sugar
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2 teaspoons all-purpose flour
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¼ teaspoon cinnamon
ground
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Glaze
cup powdered sugar
sifted
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1 teaspoon milk
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Ingredients

Amount Measure Ingredient Features
Cake
118 ml butter
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118 ml sugar
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1E+1 ml lemon zest
grated
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1 each eggs
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355 ml all-purpose flour
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3E+1 ml poppy seed
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5 ml baking powder
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1.3 ml salt
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118 ml sour cream
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Filling
473 ml blueberries
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79 ml sugar
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1E+1 ml all-purpose flour
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1.3 ml cinnamon
ground
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Glaze
79 ml powdered sugar
sifted
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5 ml milk
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Directions

Combine dry ingredients and add to creamed mixture with sour cream.

Spread batter in a greased 9 inch springform pan, spreading batter one inch up sides of pan to hold filling.

Combine filling ingredients and spread over batter.

Bake at 350 degrees, 40 to 50 minutes.

Combine glaze ingredients and drizzle over cake.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 248g (8.7 oz)
Amount per Serving
Calories 71341% from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 19g 95%
Trans Fat 0g
Cholesterol 120mg 40%
Sodium 345mg 14%
Total Carbohydrate 33g 33%
Dietary Fiber 4g 15%
Sugars g
Protein 18g
Vitamin A 20% Vitamin C 15%
Calcium 14% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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