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Alberta’s Blueberry Poppy Seed Cake

Submitted by Tyler Buss of Norman, Oklahoma
Second Place Winning Recipe
Print Recipe Pin Recipe
Cook Time 55 minutes
Course Dessert

Ingredients
  

Cake

  • ⅔ cup sugar
  • ½ cup butter, softened
  • 2 tsp grated lemon peel
  • 1 egg
  • 1½ cups flour
  • 2 tbsp poppy seeds
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup sour cream

Filling

  • 1 can blueberry pie filling
  • ¾ cup sugar
  • 2 tbsp flour

Glaze

  • ⅓ cup powdered sugar
  • 1-2 tsp milk

Instructions
 

  • Heat oven to 350°F. Grease and flour the bottom and sides of 9 or 10-inch springform pan. In a large bowl, combine 2/3 cup sugar and butter; beat until light and fluffy.
  • Add lemon peel and egg; beat 2 minutes on medium speed.
  • Lightly spoon flour into a measuring cup; level off. In a medium bowl, combine 1 1/2 cups flour, poppy seeds, baking soda, and salt; mix well.
  • Add to butter mixture alternately with sour cream, beating until well combined.
  • Spread batter over bottom and 1-inch up sides of greased and floured pan, making sure batter on sides is ¼-inch thick.
  • In another medium bowl, combine all filling ingredients; mix well. Spoon over batter.
  • Bake at 350°F for 45 to 55 minutes or until the crust is golden brown.
  • Cool for 10 minutes; remove sides of the pan.
  • In a small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool.
Keyword Alberta’s Blueberry Poppy Seed Cake, Blueberry Recipe Contest, Farmers' Almanac Recipe Contest