BLUEBERRY-POPPY SEED COFFEE CAKE
If using frozen blueberries, do not thaw before adding to batter.
Provided by linda hennessey
Categories Cakes
Time 1h25m
Number Of Ingredients 21
Steps:
- 1. In a small mixing bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Stir in lemon peel.
- 2. In another bowl, combine the flour, poppy seeds, baking powder, baking soda and salt. Add it to the creamed mixture alternating with sour cream. Beat just until combined. Spread into a greased or non-stick foil lined 9-inch springform pan.
- 3. For topping, in a small bowl, combine sugar, flour, and nutmeg; gently stir in blueberries until coated. Sprinkle over batter.
- 4. Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack; remove sides of pan.
- 5. Meanwhile, in a small bowl, whisk confectioners' sugar and milk until smooth; drizzle over cake. Refrigerate leftovers.
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kingz kid
k-kingz@hotmail.frI'm vegan. Can I make this recipe vegan?
Abdull Razaq
r.abdull@yahoo.comThis recipe is way too expensive for me. I'll have to find a more affordable option.
Anas Anaas
anaas.anas@aol.comI'm allergic to poppy seeds. Can I substitute another ingredient?
Willow Eve
ewillow76@aol.comThis recipe seems a little complicated. I'm not sure if I'm up to the challenge.
Kk Mm
mk71@hotmail.comI'm not a big fan of blueberries, but this coffee cake still looks delicious. I might try it with raspberries instead.
Nazim Hossan
n_hossan53@gmail.comThis coffee cake looks amazing. I'm definitely going to make it for my next party.
Fahad Tarar
fahadtarar@gmail.comThank you for sharing this recipe. I can't wait to try it!
Shakilah ainembabazi
s_a@hotmail.frThis recipe is a keeper! I'll be making it again and again.
Numan shahzad
shahzadn@yahoo.comI made this coffee cake in a bundt pan, and it turned out beautifully. It was the perfect centerpiece for my brunch table.
prince Alex comedy
pc19@hotmail.comI used fresh blueberries instead of frozen, and they were delicious. I would definitely recommend using fresh berries if you can.
Osvaldo Perez
perezosvaldo@hotmail.comI substituted almond milk for the regular milk, and it turned out great! This recipe is very versatile.
Malik Naeem
malik70@hotmail.co.ukThe cake was a little dry. I think I would add more butter or oil to the batter next time.
Bishnu Bagale
b.bagale52@aol.comThis coffee cake is a little too sweet for my taste. I would reduce the amount of sugar in the recipe next time.
Zubair shahid Zubair shahid
sz68@yahoo.comI've never been a fan of poppy seeds, but I decided to try this recipe anyway. I'm so glad I did! The poppy seeds added a nice crunch and flavor to the cake.
MdJOBAYER SHANTO
mdjobayershanto65@gmail.comI made this coffee cake for my in-laws, who are very picky eaters. They loved it! I'm definitely going to make it again.
Mbaziira Douglas
mbaziira-douglas@yahoo.comThis coffee cake is perfect for a special occasion breakfast or brunch. It's also great for potlucks and bake sales.
Corina Valentina Dipre
c@hotmail.comI love the simplicity of this recipe. It's made with ingredients that I always have on hand, and it's so easy to make.
Monowar Hussen
monowarhussen64@gmail.comThis recipe is a lifesaver for busy mornings. I can throw it together in minutes, and it's always a hit with my toddler.
Raja Khan
r_k23@gmail.comI've made this coffee cake countless times, and it's always a crowd-pleaser. The combination of blueberries and poppy seeds is irresistible.
Tiff Turner
turner.t@hotmail.frThis blueberry poppy seed coffee cake was a hit with my family! The cake was moist and flavorful, and the streusel topping was the perfect finishing touch.