In addition to Good Friday, this is also my Mother’s birthday. She is with the Lord. I wish I could bring her flowers, but I’m not sure what the restrictions might be as far as unnecessary travel.
I bring this up only because birthdays made me think of cake. So naturally I thought a brunch cake would be nice. This is all from scratch. It’s packed with blueberries and kissed with Poppy Seeds. Maybe I’ll light a candle and sing Happy Birthday. The irony of the Birthday Song is that it takes 20 seconds to sing, the same amount of time we are to wash our hands.
Oh dear, I think I’m beginning to get a little nuts. While I am grateful to have my health, to have a roof over our heads and to take walks through the neighborhood with Hubby, I sure do wish the scenery would change!
Sending good thoughts out into the universe.
Blueberry Poppy Seed Brunch Cake
Poppy Seed Cake
2/3 cup Sugar
1/2 cup Butter, softened
2 teaspoons Lemon Zest
1-1/2 cups Flour
2 tablespoons Poppy Seeds
1/2 teaspoon Baking Soda
1/4 teaspoon Kosher Salt
1/2 cup Sour Cream
Heat oven to 350-degrees. Grease and flour bottom and sides of 9 or 10-inch spring-form pan; set aside.
In large bowl, cream together the sugar and butter beat until light and fluffy. Add lemon zest and the egg; beat 2 minutes at medium speed.
Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1-1/2 cups flour, poppy seed, baking soda and salt; mix well. Add to creamed butter mixture alternately with sour cream, beating until well combined. Spread batter over bottom and 1 inch up sides the prepared spring-form pan, making sure batter on sides is 1/4 inch thick.
2 cups Blueberries
1/3 cup Sugar
2 teaspoons Flour
1/8 teaspoon Nutmeg
Note: Berries must be thawed, rinsed and drained on paper towels.
In a medium bowl, combine blueberries, sugar, flour and nutmeg. Spoon berry mixture over the batter.
Bake in the heated oven for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes; remove sides of pan.
1/3 cup Powdered Sugar
1-1/2 teaspoons Milk
In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Add milk about 1/2 a teaspoon at a time to make sure the consistency to achieved without glaze becoming too runny.
While the cake is still warm, drizzle over the berry center and gently down the sides.
This Brunch Cake is delicious served warm or cool.