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Blueberry Brunch Cake

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Submitted by DizzyTrix101

YIELD

1 cake

PREP

15 min

COOK

45 min

READY

1 hrs

Ingredients

Cake
½ 118
CUP ML BUTTER
½ 118
CUP ML SUGAR
2 1E+1
TEASPOONS ML LEMON ZEST
grated
1 1
EACH EACH EGGS
1 ½ 355
2 3E+1
TABLESPOONS ML POPPY SEED
1 5
TEASPOON ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
½ 118
CUP ML SOUR CREAM
Filling
2 473
CUPS ML BLUEBERRIES
79
CUP ML SUGAR
2 1E+1
TEASPOONS ML ALL-PURPOSE FLOUR
¼ 1.3
TEASPOON ML CINNAMON
ground
Glaze
79
CUP ML POWDERED SUGAR
sifted
1 5
TEASPOON ML MILK

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

Comments


 

 

Nutrition Facts

Serving Size 248g (8.7 oz)
Amount per Serving
Calories 713 41% 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?
Trans-fat Free, Good source of fiber
 

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