Serves: 8
Total Calories: 286
1. Heat oven to 350°F. Grease and flour bottom and sides of 9 or 10-inch springform pan. In large bowl, combine 2/3 cup sugar and margarine beat until light and fluffy. Add lemon peel and egg beat 2 minutes at medium speed.
2. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt mix well. Add to margarine 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 1/4 inch thick.
3. In another medium bowl, combine all filling ingredients mix well. Spoon over batter.
4. Bake at 350°F. for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes remove sides of pan.
5. In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool.
High Altitude (above 3500 feet): Increase flour in cake to 1 3/4 cups. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 390 * Calories from Fat: 150 * % Daily Value: Total Fat: 17 g 26% * Saturated Fat: 4 g 20% * Cholesterol: 35 mg 12% * Sodium: 300 mg 13% * Total Carbohydrate: 55 g 18% * Dietary Fiber: 2 g 8% * Sugars: 34 g * Protein: 5 g * Vitamin A: 15% * Vitamin C: 6% * Calcium: 6% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 2 Fruit, 3 1/2 Fat or 3 1/2 Carbohydrate, 3 1/2 Fat
This Blueberry-Poppy Seed Brunch Cake recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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