“For baking cobblers and coffee cakes like this easy recipe, I love to have blueberries around all year long," notes Ruth Gruchow of Yorba Linda, California. "They’re easy to freeze and last about a year, so I buy them in season, put 2 cups in quart-size freezer bags and date each bag.”
Ingredients
- 1/2 cup butter, softened
- 2/3 cup sugar
- 1 large egg, room temperature
- 2 teaspoons grated lemon zest
- 1-1/2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream
- topping:
- 1/3 cup sugar
- 2 teaspoons all-purpose flour
- 1/4 teaspoon ground nutmeg
- 2 cups fresh or frozen unsweetened blueberries
- glaze:
- 1/2 cup confectioners' sugar
- 1 tablespoon milk
Directions
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. Combine the flour, poppy seeds, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined. Spread into a greased 9-in. springform pan.
- For topping, in a small bowl, combine the sugar, flour and nutmeg; gently stir in blueberries until coated. Sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack; remove sides of pan.
- In a small bowl, whisk confectioners' sugar and milk until smooth; drizzle over cake. Refrigerate leftovers.
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